An indulgent and moist chocolate cake, with raspberry filling layers, and a creamy, decadent, and easy chocolate frosting
Guess what!? It’s Jack’s birthday week. He turns two on Wednesday, and in honor of my perfect, sweet little boy, I will be posting birthday themed posts throughout the week!
I still stand by my statement that this is the world’s best chocolate cake recipe. Because, well, it is. And it’s perfect for birthdays (though, not Jack’s. Too much milk in it for him!)
And this recipe is also the world’s best chocolate cake recipe…because it’s the same one. However, I changed up the frosting, and added some delicious raspberry to it, so, I thought I’d share these fun and very indulgent modifications with all of you. And this has also been modified to be used as a layer cake, rather than in a 9×13 pan.
Oh, and I figured out the secret to making this cake perfect. Even though it always tasted delicious when I made it in Colorado, it always sunk a little in the middle. However, it turned out perfectly here in Utah, which is where my great-grandmother perfected it. So, basically, you have to live in Utah for this recipe to be perfect. Sorry for all of you non-Utah living people 😉
I’m actually not a huge fan of cream cheese frosting (I know, crazy me), which is what I typically have been making the chocolate cake with. However, when Forrest’s sister requested a chocolate cake for her birthday, I decided to come up with a chocolate frosting recipe…and you guys, I am going to be using this frosting from now on. It is SO good.
I seriously just wanted to eat it by the spoonfuls (I didn’t though, rest assured.) Combined with the yummy raspberry filling that I put with the cake, and the obviously delicious cake, it was almost too much to handle. Almost being the key word.
This cake is very light and moist when you take it out of the pan, so handle with care. I was going to cut each layer in half, so I could add more raspberry filling, but I was really worried it was going to break the cake…so be aware of that if you are more daring than me!
Chocolate Raspberry Cake
- Chocolate Cake
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 egg
- 1 teaspoon vanilla
- 2 cups cake flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 1 teaspoon salt
- 1 Tablespoon baking soda
- 1 cup boiling water
- 1 cup softened butter
- 1/2 cup cocoa powder
- 4 1/2 cups powdered sugar
- 3/4 teaspoon vanilla
- 3 tablespoons milk
- Raspberry Pie Filling
- Chocolate Cake
- In a mixing bowl, beat together oil, buttermilk, egg, and vanilla.
- In a separate bowl, mix together flour, sugar, cocoa powder, salt, and baking soda until well-combined.
- Slowly mix the dry ingredients into wet ingredients, and mix until everything is smooth, and no chunks exist.
- After the wet and dry ingredients are combined, add in the cup of boiling water. Mix well. Batter will be slightly runny.
- Pour into two well-greased and floured cake pans.
- Bake at 350 for 25-30 minutes, or until a toothpick comes out clean. Cake will be very moist, but the toothpick should be clean.
- Frost once cool.
- In a large bowl (preferably a stand mixer) whip butter and cocoa together until smooth.
- Whip in vanilla.
- Slowly add powdered sugar in, about 1/2 cup at a time. You may use less or more, depending on the consistency you want.
- Slowly stir in about 3 tablespoons of milk.
- Whip until smooth (about two minutes)
- Invert one cake onto plate.
- Spread a layer of raspberry.
- Slowly place the other cake on top of raspberry (be very, very careful. The cake is very delicate). Alternatively, you can divide the layers if you want more than one layer of raspberry.
- Frost the cake.
Cocktails & Other Beverages:
- The Hurricane Cocktail Recipe from Recipe Girl
- The French 75 from Kimchi MOM
- Sweet Potato Pie Smoothie from Peanut Butter and Peppers
- Fried Oysters and Remoulade from Jane’s Adventures in Dinner
- Shrimp in Mustard Sauce from Noshing With The Nolands
- Mini Sweet Potato Pies from MealDiva
- Cajun Crab Beignets from Delaware Girl Eats
- Pancetta and Mushroom Arancini from Ruffles & Truffles
- Creole Shrimp Po Boy Recipe from Chile Pepper Madness
- Chicken and Sausage Gumbo from Supper for a Steal
- Sausage and Shrimp Jambalaya from Yours And Mind Are Ours
- Vegan Pizza Waffles from Killer Bunnies, Inc.
- Red Beans and Rice from Cookin’ Mimi
- Baked Catfish Po’Boy from Curious Cuisiniere
- Muffaletta from Casa de Crews
- Bayou Seafood and Andouille Jambalaya from The Weekend Gourmet
- Seafood Gumbo from Take A Bite Out of Boca
- Cajun Rice and Beans from Momma’s Meals
- Creole Celery Root Bisque (with Lobster) from The Wimpy Vegetarian
- Louisiana Roasted Barbecue Shrimp from Food Lust People Love
- Cajun Dirty Rice Bowls from The Dinner-Mom
- New Orleans Fried Chicken from Family Foodie
- Baked Endive and Pears in Blue Cream Sauce from Shockingly Delicious
- Okra Creole from Cindy’s Recipes and Writings
- Banana Creme Pie with Honey Whipped Cream and Pecan Brittle from The Foodie Patootie
- Chocolate Ganache Tart from Melanie Makes
- Banana Bread Pudding from Gotta Get Baked
- Delicious Saffron Baked Beignets from A Kitchen Hoor’s Adventures
- New Orleans Bread Pudding with Caramel Whiskey Sauce from La Bella Vita Cucina
- Polish Paczki from Cravings of a Lunatic
- Buttermilk Beignets from The Messy Baker
- Eggless Bread Pudding in a Jar from What Smells So Good?
- Mint Julep Bars from The Girl In The Little Red Kitchen
- Mardi Gras Cupcakes with Cinnamon Frostingfrom Hezzi-D’s Books and Cooks
- Mardi Gras Long Johns from Kudos Kitchen by Renee
- Mexican Chocolate Coffee Cake from La Cocina de Leslie
- Fasnetküchle from The Not So Cheesy Kitchen
- Cheesecake Swirl Brownies from That Skinny Chick Can Bake
- Pecan and Chocolate Pralines from Desserts Required
- Chocolate Raspberry Cake from Clarks Condensed
- Baked Coconut Beignets from Mess Makes Food
- Ravioli dolci di Carnevale from Manu’s Menu
- Strawberry Paczki from Neighborfood
- Blackberry Fritters from The Gourmandise School
- Brownie Chocolate Chip Cheesecake from Magnolia Days
- Flourless Chocolate Cake in a Mug with Coconut Cream from Sue’s Nutrition Buzz
- Pecan Bars from Pies and Plots
- “Skinny Tuesday” Bananas Foster Cheesecake Parfaits from Cupcakes & Kale Chips
- Mocha Pear Cake from Happy Baking Days
- Skinny Baked Beignets from Daily Dish Recipes
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is currently training to be a Certified Lactation Educator. She loves spending time with her family and helping others find joy in family life.
Leena James says
Chocolate cake is really very easy to make and also I make for my children’s because they love to eat chocolate cake.
Oh yes, that is one amazing chocolate cake. The touch of raspberry makes it divine. Thanks for joining in Sunday Supper and hope to see you do so more in the coming year.
Thank you so much! I definitely think the raspberry makes for an especially delicious addition 🙂
Can’t wait to try this
Kim Beaulieu says
Oh my gosh, I want to just grab the frosting and run away with it. This looks so good.
Thanks, Kim. I basically wanted to do the same!
Nancy @ gottagetbaked says
This is a dessert you just can’t go wrong with: a light, fluffy chocolate cake, raspberry pie filling (brilliant!) and creamy chocolate frosting. This looks wonderful!
Seriously – what is it about homemade frosting that is SO SO GOOD? Yours looks incredible…and it makes me want to whip up a batch immediately. And eat it with a spoon. I could do that, right?
You totally could do that! I know I wanted to 🙂
anything chocolate goes fine by me!
Nancy P.@thebittersideofsweet says
AWE your baby turns 2!! Mine turned 2 in January and I can not believe she is already that age! It goes by so fast! This cake sounds amazing! Love anything chocolate and raspberry!
I know! I can’t believe Jack is two. It makes me so sad! I want him to say little forever 🙂
Your cake looks sinful! Raspberry & chocolate belong together! Yum!
Shannon R @Killer Bunnies, Inc says
Chocolate and raspberry is my favourite cake combo, thanks for sharing such a stellar recipe.
Thanks so much Shannon, it is one of my favorites as well!
Chelsea @chelseasmessyapron says
Happy 2nd birthday to Jack!! I love the combo of chocolate and raspberry! Beautiful Katie!
Thanks, Chelsea! I believe there’s nothing quite as delicious as chocolate and raspberry together 🙂
Chocolate and raspberry go so perfectly together, what a delicious dessert! Perfect for celebrating birthdays AND Mardi Gras!
Family Foodie says
We’ve so excited to have you join the #SundaySupper family. What a great dessert to bring to your first supper.
Thank you so much for the warm welcome! I’m so excited to be a part of the community 🙂
I love the flavors of chocolate and raspberry together. Your cake looks awesome!!
Thank you Tara!
Your frosting looks incredible! I could eat it by the spoonful!!! And it, your beautiful cake and raspberry filling must combine to make one outrageously delicious dessert! Happy birthday to Jack!
Believe me, it was so hard not to eat it by the spoonful!! Thanks so much 😀 We left it with my sister-in-law, since we originally made it for her birthday, and oh man, I was so sad to leave it behind. My waist line thanked me though 😉
Jennifer @ Peanut Butter and Peppers says
I love chocolate and raspberry cake! That was our wedding cake! I will never forget it! Your cake looks just amazing and I would so love a big spoon to eat that frosting!!
Brianne @ Cupcakes & Kale Chips says
Happy Birthday Jack! What a lucky boy to get such a great cake!
Betsy @ Desserts Required says
Even though Jack may not be able to enjoy this cake, the rest of us will. 🙂
Happy Birthday Jack!