My First Chocolate Cake Disaster
I made my first chocolate cake when I was twelve. I was so excited. I forgot the baking powder.
The cake came out flat as a pancake. I still laugh at that. We all make mistakes in the kitchen. It is how we learn. That is why this recipe matters. It shows you can make something wonderful from scratch.
The Magic of Simple Ingredients
Look at the ingredients in this cake. Flour, sugar, cocoa. You probably have them in your cupboard right now. When you mix them, something magical happens.
Doesn’t that smell amazing? The cocoa and vanilla fill your whole kitchen. That warm smell is part of the joy. It makes a house feel like a home. What is your favorite baking smell? Is it chocolate, or maybe cinnamon?
Why We Add Boiling Water
Now, the boiling water might seem strange. The batter will look very thin. Do not worry. This is the secret to a super moist cake.
Fun fact: The hot water “blooms” the cocoa powder. It makes the chocolate flavor much richer and deeper. See? A little science can be delicious. This is a good lesson. Sometimes the strangest step makes the biggest difference.
The Sweet and Tart Surprise
The raspberry filling is the best part. It is a sweet and tart surprise in the middle. It cuts through the rich chocolate.
I love using frozen berries for this. They work just as well as fresh. It makes the filling so shiny and red. Do you prefer sweet or tart flavors with your chocolate?
Frosting is Fun
Do not stress about the frosting. If it is too thick, add a tiny bit more milk. If it is too thin, add a little more sugar. You cannot mess it up.
Spreading it on the cooled cake is my favorite part. It does not have to be perfect. A homemade cake is loved for its flavor, not for being flawless. What is your favorite part of decorating a cake?
Sharing is the Best Part
This cake is meant to be shared. I once made it for my neighbor who was feeling sad. Her smile was worth every minute.
That is why cooking matters. It is a way to show people you care. Food made with love just tastes better. Who would you love to share a slice of this cake with?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Granulated Sugar | 2 cups | For the chocolate cake |
| All-purpose flour | 1 3/4 cups + 2 Tablespoons | For the chocolate cake |
| Unsweetened cocoa powder | 3/4 cup + 2/3 cup | 3/4 cup for cake, 2/3 cup for frosting |
| Baking soda | 1 1/2 teaspoons | For the chocolate cake |
| Baking powder | 1 1/2 teaspoons | For the chocolate cake |
| Salt | 1 teaspoon | For the chocolate cake |
| Large eggs | 2 | For the chocolate cake |
| Buttermilk | 1 cup | For the chocolate cake |
| Oil (vegetable or canola) | 1/2 cup | For the chocolate cake |
| Vanilla extract | 2 teaspoons + 1 teaspoon | 2 tsp for cake, 1 tsp for frosting |
| Boiling water | 1 cup | For the chocolate cake |
| Butter | 1/2 cup | Melted, for the frosting |
| Powdered sugar | 3 cups | For the frosting |
| Milk | 1/3 cup | For the frosting |
| Raspberries | 2 cups + for topping | Fresh or frozen for filling, fresh for optional topping |
| Sugar | 1/4 cup | For the raspberry filling |
| Cornstarch | 1 tablespoon + 1 teaspoon | For the raspberry filling |
| Water | 1 tablespoon | For the raspberry filling |
| Lemon juice | 1 tablespoon | For the raspberry filling |
A Cake Full of Sweet Memories
I have always loved the smell of chocolate cake in my kitchen. It reminds me of my own grandmother. She taught me to bake when I was just a little girl. We would make a mess with flour and sugar. I still laugh at that.
This chocolate raspberry cake is a real treat. The sweet berries and rich chocolate are perfect together. It tastes like a big, warm hug. Doesn’t that smell amazing? Let’s get started on our baking adventure.
Ingredients
- Sugar
- Flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Eggs
- Buttermilk
- Oil
- Vanilla extract
- Boiling water
- Raspberries
- Lemon juice
- Butter
- Powdered sugar
- Milk
Instructions
Step 1: First, we wake up the oven. Turn it to 350 degrees. Grease your two round cake pans well. A little butter or oil does the trick. This keeps the cake from sticking. I learned that the hard way once!
Step 2: Now, let’s mix the dry things. Put the sugar, flour, and cocoa in a big bowl. Add the baking powder, soda, and salt too. Stir them all together with a spoon. See how the cocoa makes everything brown?
Step 3: Time for the wet ingredients. Crack in the eggs carefully. Pour in the buttermilk, oil, and vanilla. Now, beat it all for two whole minutes. I set a timer so I don’t forget. The batter will become smooth and happy.
Step 4: Here is the magic part. Carefully stir in one cup of boiling water. The batter will get very thin. Do not worry. This is what makes the cake so moist and wonderful. (My hard-learned tip: pour slowly to avoid splashes!)
Step 5: Pour the thin batter into your prepared pans. Try to make them even. Now, into the oven they go. Bake for about 30 to 35 minutes. Do you know how to tell if it’s done? A toothpick should come out clean. Share below!
Step 6: Let the cakes cool in the pan for ten minutes. Then, run a knife around the edge. Flip them onto a cooling rack. This part always makes me a little nervous. Be brave, they will come out.
While the cakes cool, we make the filling. Cook raspberries with sugar and lemon juice. Stir until it gets thick. The smell is so fruity and sweet. Let it cool completely, just like the cakes.
For the frosting, mix melted butter and cocoa. Then add powdered sugar, milk, and vanilla. Beat it until it’s creamy and perfect. Now, the best part is assembling our creation.
Place one cake on a plate. Spread the cool raspberry filling on top. Gently add the second cake. Frost the whole thing with that delicious chocolate frosting. I like to add a few fresh raspberries on top. It looks so pretty.
Cook Time: 35 minutes
Total Time: 1 hour 30 minutes (plus cooling)
Yield: 12 slices
Category: Dessert, Cake
Three Fun Twists to Try
I love playing with recipes. It makes each cake a new surprise. Here are a few simple ideas for you. They are all so delicious in their own way.
Summer Berry Mix: Use a mix of raspberries and blackberries for the filling. It tastes like a sunny day.
Chocolate Orange Dream: Add a teaspoon of orange zest to the cake batter. The chocolate and orange are a wonderful pair.
Mint Chocolate Chip: Stir a half cup of mini chocolate chips into the frosting. Add a tiny drop of mint extract too.
Which one would you try first? Comment below!
The Perfect Slice
This cake is wonderful all on its own. But a few little extras can make it extra special. I think about how to serve it while the cake cools.
For a pretty plate, add a dusting of powdered sugar. A dollop of whipped cream on the side is lovely. A few extra fresh raspberries make it look like it’s from a bakery.
What to drink with it? A cold glass of milk is always my favorite. For a grown-up treat, a small cup of coffee is just right. The bitter coffee tastes so good with the sweet cake.
Which would you choose tonight?
Keeping Your Chocolate Raspberry Cake Happy
This cake stays lovely at room temperature for a day. Just cover it with a cake dome. For longer storage, the freezer is your friend.
Wrap the whole cake or slices tightly in plastic wrap. Then place them in a freezer bag. It will keep for up to three months this way.
I once froze a whole cake for my grandson’s surprise visit. He said it tasted just-baked. Thaw it overnight in the fridge.
This matters because a good cake is a treasure. Storing it well means no waste and a sweet treat anytime. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Troubles
Is your cake sticking to the pan? Always grease the pan well. I also like to dust it with a little cocoa powder.
Is your frosting too runny? Just add a bit more powdered sugar. If it is too thick, a teaspoon of milk will help.
I remember when my raspberry filling was too thin. I did not let it cook long enough. Let it bubble until it coats your spoon thickly.
Getting it right builds your confidence in the kitchen. A perfect texture also makes the flavors sing together. Which of these problems have you run into before?
Your Cake Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free flour blend. Make sure it has xanthan gum in it.
Q: Can I make the cake layers ahead?
A: Absolutely. Bake them, let them cool, and wrap them tightly. You can freeze them for a month.
Q: What if I do not have buttermilk?
A: No problem. Put one tablespoon of lemon juice in a cup. Fill the rest with milk and let it sit for five minutes.
Q: Can I make a smaller cake?
A: You can halve the recipe. Just use one round pan or a square baking dish.
Q: Are the fresh raspberries on top needed?
A: They are optional but so pretty. They give a fresh, tart burst with each slice. Which tip will you try first?
Bake Some Sweet Memories
I hope this cake brings as much joy to your home as it has to mine. The best recipes are the ones we share.
I would love to see your beautiful creation. Your kitchen stories make my heart smile. Have you tried this recipe? Tag us on Pinterest!
*Fun fact: The combination of chocolate and raspberry is called a “classic pairing” for a reason. The flavors just dance together!
Happy cooking!
—Grace Ellington.
Chocolate Raspberry Cake Tastes Better From Scratch
Description
A decadent and moist chocolate cake layered with a sweet-tart raspberry filling and rich chocolate frosting.
Ingredients
Instructions
- Stir dry ingredients together: sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add eggs, vanilla, oil, buttermilk and beat for 2 minutes.
- Stir in boiling water, which will make the batter very thin.
- Pour batter into prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool for 10 minutes. Run a knife around the edges to loosen cake from sides of pan. Invert cakes onto cooling racks.
- Once cooled completely, you can wrap them with plastic wrap and store at room temperature for one day, or wrap and freeze for later use.
- Add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened.
- Allow to cool completely before filling cake.
- Add powdered sugar, milk, and vanilla extract and beat until smooth and creamy.
- Add additional powdered sugar to thicken, or milk to thin the frosting, if needed.
- Add desired amount of raspberry filling and spread into a smooth layer.
- Top with second cake round.
- Frost the outside of the cake with chocolate frosting.
- Add fresh raspberries on top, if desired.
Preheat oven to 350 degrees F. Grease two 8 or 9 inch round baking pans. Optionally, line them with parchment or wax paper.
Add sugar, water, lemon juice and cornstarch to a medium saucepan over medium heat. Stir well to combine.
Combine melted butter and cocoa powder.
Place one cake round on plate or cake stand.
Notes
- Ensure the cake layers are completely cool before frosting to prevent the frosting from melting.