Description
A delightful chocolate cake layered with fresh raspberries and frosting, perfect for celebrations and dessert lovers.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup raspberries
- 1 cup powdered sugar
- 1/4 cup butter, softened (for frosting)
- 2 tablespoons milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add 1/2 cup of softened butter, eggs, milk, and vanilla extract. Beat on medium speed for 2 minutes.
- Divide the batter evenly between the prepared pans.
- Bake for 30 to 35 minutes or until a toothpick comes out clean. Allow cakes to cool.
- For the raspberry frosting, beat together the powdered sugar and butter until fluffy. Add milk and mix until smooth, then fold in the raspberries.
- Once the cakes are cooled, place one layer on a serving plate and spread frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Decorate with additional raspberries if desired.
Notes
Ensure all ingredients are at room temperature for better mixing. You can use frozen raspberries; just thaw and drain them before adding to the frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg