Go Back

Chocolate Raspberry Cake

Indulge in this decadent chocolate raspberry cake, a perfect blend of rich chocolatey flavor complemented by the tartness of fresh raspberries. This cake is ideal for special occasions or a delightful treat any time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 2 9-inch round cake pans
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 parchment paper
  • 1 cooling rack
  • 1 toothpick

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Stir into batter carefully.
  • 1 cup fresh raspberries Ensure evenly distributed.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans or line them with parchment paper for easy removal.
  • In a mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk together until thoroughly mixed.
  • Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer for about 2 minutes, or until well combined.
  • Carefully stir in the boiling water to the batter. The batter will be thin, but this is normal.
  • Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
  • Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, allow the cakes to cool in the pans for about 10 minutes, then transfer them to a cooling rack to cool completely.
  • Once the cakes are completely cool, you can frost them with your favorite chocolate frosting or simply dust them with powdered sugar.

Notes

For an extra decadent touch, consider topping the cake with chocolate ganache or serving with whipped cream.
This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
If using frozen raspberries, do not thaw them before folding them into the batter, as this may cause the cake to become soggy.