Chocolate Raspberry Cake with Cream Cheese Frosting

This Chocolate Raspberry Cake with cream cheese frosting is the best chocolate cake you will ever have!

Prep Time 45

Cook Time 45

Cooling Time 45

Total Time 2

Makes

Calories 829kcal

Author Pretty Providence

Cost $30

Equipment

Two 9" Cake Pans
Hand Mixer
Thin Spatula
Mixing Bowls

Ingredients

Cake Ingredients

butter for greasing the pans
1 ¾ cups all-purpose flour plus more for pans
2 cups sugar
¾ cups cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs at room temperature
1 teaspoon pure vanilla extract
1 cup hot water
1 cup fresh raspberries

Cream Cheese Icing Ingredients

8 oz. cream cheese softened
½ cup unsalted butter softened
6 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Cake Instructions

Preheat the oven to 350 degrees. Butter two 9-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and whisk it together in a bowl.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With a hand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the hot water and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a toothpick comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Put cake layers in the freezer while you make the cream cheese frosting.

Cream Cheese Frosting Directions

In a large bowl, beat together the butter and cream cheese with a hand mixer. Add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Crumb Layer

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or an offset spatula, spread the top with frosting.
Spread fresh or frozen on top of frosting. Place the second cake layer on top, rounded side up, and begin the crumb layer.
Take out a small spatula and begin to cover the cake with a thin layer of frosting.
This is called a crumb layer and it’s going to be covered up, so just keep going until the entire cake is covered. Try to minimize the lumps, but don’t stress over it.
Once you have the crumb layer done, place the cake the freezer for about an hour.

Icing The Cake

Pull the cake out of the freezer and begin to spread another layer or icing over the frozen crumb layer.
Keep smoothing icing over the cake until it is covered and you like the way it looks.
Add fresh raspberries to the top of the cake.

Video

Notes

You can use fresh raspberries or frozen, unthawed strawberries for the inside of the cake filling. I recommend fresh raspberries for the garnish on top.

Nutrition