Description
A delightful dessert combining rich chocolate flavor with fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup raspberries (fresh or frozen)
- 1 cup butter (for frosting)
- 4 cups powdered sugar
- 1/4 cup raspberry puree
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Mix until well combined.
- Stir in the boiling water until the batter is smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar and mix until well combined.
- Add raspberry puree and vanilla extract. Mix until fluffy.
- Once the cakes are completely cooled, spread frosting between the layers and over the top and sides of the cake.
- Garnish with fresh raspberries if desired. Serve and enjoy!
Notes
Ensure ingredients are at room temperature for best results. Use high-quality cocoa for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg