Introduction

This fudgy chocolate cake paired with a vibrant raspberry frosting is a perfect balance of rich and fruity flavors. Moist and decadent, it’s an excellent choice for any celebration or a special treat.

A clear glass bowl sits on a white marbled surface filled with smooth, thick, bright pink cream that is swirled and textured on top. A spreading knife with a black handle rests in the bowl, holding some of the creamy pink mixture on its flat edge. In the background, a white bowl filled with fresh raspberries and some loose raspberries are seen slightly out of focus. The lighting is soft, highlighting the creamy texture and the rich pink color of the spread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 3/4 cups all-purpose flour
3/4 cup cocoa powder (Dutch process preferred)
1 and 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup buttermilk (room temperature)
1 cup very hot coffee (or boiling water)
2 cups fresh raspberries
1 cup unsalted butter (softened to room temperature)
3 and 1/2 to 4 cups powdered sugar
2-3 tablespoons whipping cream

Instructions

Step 1: Preheat the oven to 350°F. Grease and flour a 9×13 inch baking pan and set aside.
Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 3: In a separate large bowl, beat the vegetable oil, sugar, eggs, and vanilla extract on medium speed until combined using a stand or hand-held mixer.
Step 4: Lower the mixer speed to low and alternately beat in the buttermilk followed by the flour mixture. Scrape down the sides of the bowl as needed.
Step 5: Carefully beat in the very hot coffee or boiling water on low speed. The batter will be thin, which is normal.
Step 6: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
Step 7: To make the raspberry puree, blend the fresh raspberries in a blender or food processor. Strain the mixture through a fine mesh sieve, pressing with a spoon to extract the juice while discarding the seeds.
Step 8: Pour the raspberry juice into a small saucepan and heat over medium heat. Stir frequently and allow it to boil and reduce until thickened to about 1/4 to 1/3 cup. Cool completely before using.
Step 9: For the frosting, beat the softened butter on medium speed until fluffy. Lower to low speed and gradually beat in 3 and 1/2 cups powdered sugar until well combined.
Step 10: Add the cold raspberry puree to the butter mixture and beat until fully incorporated. Then, add whipping cream one tablespoon at a time until the desired consistency is reached. If frosting is too thin, add up to 1/2 cup more powdered sugar.
Step 11: Place the cooled cake in the freezer for 20 minutes to firm up and reduce crumbs. Then frost the cake evenly with a flat-edged knife. Slice and serve.

Tips & Variations

Use Dutch-process cocoa for a richer chocolate flavor and darker color.
Ensure raspberry puree is fully cooled before mixing to prevent frosting separation.
Freeze the cake briefly before frosting to minimize crumbs getting into the frosting.
Substitute fresh raspberries with frozen ones if out of season, thawed and drained well.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor and texture. Leftover unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.

How to Serve

A close-up image of a single square piece of chocolate cake with a thick, smooth layer of bright pink frosting on top. The cake base is dark brown and looks moist and crumbly, while the pink frosting layer is evenly spread with slight texture lines. The cake is placed on a white plate with delicate embossed patterns, next to a fresh raspberry on the plate's edge. In the background, there is a white bowl filled with more raspberries and a glass of milk, all set on a white marbled surface. A fork lies near the edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, but the flavor and color may be less intense. Dutch-process cocoa offers a smoother, deeper chocolate taste, enhancing this cake’s fudginess.

Can I make the frosting without fresh raspberries?

You can use raspberry jam or puree made from frozen raspberries, but fresh raspberries yield the best natural tartness and color. Thaw and strain frozen raspberries to remove excess water.