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Chocolate Raspberry Cake

Chocolate Raspberry Cake is a soft, moist, and delicious layered cake. In between each layer is a smooth and creamy chocolate buttercream frosting along with a thin layer of raspberry jam that ties it all together.
Prep Time1 hr
Cook Time30 mins
Chill Time30 mins
Total Time2 hrs
Course: Dessert
Cuisine: American
Keyword: Chocolate Raspberry Cake
Servings: 14 slices
Author: Jill


Chocolate cake:

  • 3 cups flour
  • 3 cups granulated sugar
  • 1 cup cocoa powder
  • 1 tbsp baking soda
  • 1 tsp salt
  • 1 tsp baking powder
  • 3 eggs room temperature
  • 1 1/2 cups milk room temperature
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 1/2 cup boiling water

Chocolate Buttercream:

  • 1 1/2 cups butter room temperature
  • 1 cup shortening
  • 1 cup cocoa powder
  • 8 cups powder sugar
  • 1/4 cup milk
  • 2 tsp vanilla extract

To Assemble:

  • 1 1/4 cups raspberry preserves
  • raspberries fresh to garnish


  • Heat oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray and add a parchment circle to the bottoms.
  • Whisk the flour, sugar, cocoa powder, baking soda, salt, and baking powder in the bowl of your mixer.
  • Add the eggs, milk, oil, and vanilla to the mixing bowl. Beat the mixture at medium-high speed for two minutes. Stir in the boiling water.
  • Pour your batter equally between the three cake pans.
  • Bake for 35 to 45 minutes until the cake springs back when touched gently.
  • Let a cake cool in the pan for five minutes, then transfer to a cooling rack and allow it to cool.

Chocolate Buttercream:

  • In the bowl of your mixer cream, the butter, shortening, and cocoa powder are together.
  • Place the mixer on low speed and slowly incorporate the sugar until all of it is incorporated.
  • Pour the milk and vanilla slowly into the buttercream and allow it to mix until light and fluffy, about two minutes.

Cake Assembly:

  • Trim off the domed top of your cakes so they are level.
  • Place a cake onto the plate or your cardboard circle. Spread a layer of chocolate buttercream about a quarter-inch thick. Spread half of the raspberry preserves on the buttercream. Repeat this with the next layer finishing up with a cake layer at the top.
  • Spread a thin layer of buttercream around the whole cake and place them in the fridge for 15 minutes.
  • Add a thicker layer of buttercream around the cake and smooth out the edges. Place the cake back in the fridge for an additional 15 minutes.
  • Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip.
  • Sprinkle some raspberries on top.