Chocolate Raspberry Cake With Pink Frosting
1 h 10 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 35 min | 35 min | 1 h 10 min |
Introduction
This chocolate raspberry cake layers deep, rich cocoa flavor with bright, tangy raspberry for the dreamiest sweet-tart bite.
It’s perfect for birthdays, Valentine’s Day, or any celebration that needs a showstopping, bakery-style dessert.
The coffee in the batter makes the chocolate taste extra bold, while the real raspberry purée turns the pink frosting naturally gorgeous.
Ingredients (12 servings)
Ingredients for the Chocolate Cake
Ingredients for the Raspberry Purée
Ingredients for the Raspberry Frosting
Ingredients for Topping
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Chocolate Raspberry Cake With Pink Frosting
-
Prep the pan and oven
Preheat your oven to 350°F with a rack in the center position.
Grease an 8-inch round cake pan, then line the bottom with parchment paper.
Lightly dust the sides with cocoa powder or flour and tap out any excess.
-
Mix the dry ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
-
Combine the wet ingredients
In a separate bowl, whisk the warm brewed coffee, buttermilk, canola oil, eggs, and vanilla until smooth and well blended.
-
Make the cake batter
Pour the wet ingredients into the dry ingredients and whisk just until the batter looks smooth and evenly combined.
The batter will be fairly thin, which helps keep the cake very moist and tender.
-
Bake the chocolate cake
Pour the batter into the prepared pan and smooth the top with a spatula so it bakes evenly.
Bake for 28 to 32 minutes, until a toothpick comes out with a few moist crumbs attached.
Cool the cake in the pan for 15 minutes, then turn it out and cool completely on a rack.
-
Cook and strain the raspberry purée
Combine the frozen raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat.
Cook, stirring often, until the berries break down and the mixture is bubbling and slightly thickened.
This should take about 5 to 7 minutes, depending on the strength of your stove.
Press the hot mixture through a fine-mesh sieve into a bowl to remove the seeds, then cool it completely.
Measure out ¼ cup of the cooled purée for the frosting and refrigerate any extra for serving.
-
Beat the raspberry frosting
In a large bowl, beat the softened butter with a mixer on medium speed until very smooth and creamy.
Beat in 2 cups of the powdered sugar on low speed until no dry streaks remain.
Add the reserved raspberry purée, vanilla, and salt, then beat until the frosting looks fluffy and evenly tinted pink.
Beat in the remaining powdered sugar, a little at a time, until the frosting is thick yet easily spreadable.
-
Frost and decorate the cake
Place the completely cooled cake on a serving plate or cake stand, brushing away any loose crumbs.
Spread a thin crumb coat of frosting over the top and sides, then chill the cake for 15 minutes.
Add a thicker final layer of frosting and swirl the surface with an offset spatula or butter knife.
Decorate the top with fresh raspberries just before serving so they stay bright, juicy, and pretty.
Substitutions
- Buttermilk -> milk with vinegar or lemon juice
- If you do not have buttermilk, mix ½ cup milk with 1½ teaspoons vinegar or lemon juice and let it sit for 5 minutes. This gives the batter the same gentle tang and tenderness, so the cake still bakes up soft and moist.
- Brewed coffee -> hot water or hot milk
- If you prefer to skip coffee, use the same amount of very hot water or hot milk instead. You will lose the subtle mocha depth, but the chocolate flavor still tastes rich and the texture stays nicely tender.
- Raspberry purée in frosting -> finely ground freeze-dried raspberries
- For a stronger berry flavor and a vivid pink color, use 3 to 4 tablespoons finely ground freeze-dried raspberries instead of purée. This keeps the frosting thicker and more stable while adding an intense raspberry punch and a gorgeous natural blush.
Tips
- Bring ingredients to room temperature
- Let the eggs, buttermilk, and butter sit at room temperature for about 30 minutes before you start mixing. They blend together more easily, which gives you a smoother batter and a silkier frosting.
- Do not overmix the batter
- Once you add the wet ingredients to the dry, whisk only until you no longer see streaks of flour. Overmixing can make the cake denser and a little tough instead of soft and tender.
- Strain the raspberry purée very well
- Press the cooked raspberries firmly through the sieve and scrape the underside to catch every bit of pulp. Removing as many seeds as possible keeps the frosting smooth and helps the pink color look even and pretty.
- Adjust frosting consistency slowly
- If the frosting feels too thick, add tiny splashes of water or extra purée, just a teaspoon at a time. If it feels too loose, beat in a few extra spoonfuls of powdered sugar until it holds soft peaks on the beater.
- Chill briefly for cleaner slices
- Refrigerate the frosted cake for 20 to 30 minutes before slicing if you want very neat pieces. The frosting firms up slightly, so your knife glides through and the layers stay sharp and defined on the plate.
Nutrition Facts *
| Energy | 483 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 22 | g |
| Carbohydrates | 71 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my chocolate cake sink in the middle?
- The most common reasons are underbaking or an oven that runs a little cool. Check the cake a bit earlier, but do not pull it out until a toothpick comes out with just a few moist crumbs and the center springs back lightly. Also avoid opening the oven door in the first 20 minutes, since that rush of cool air can cause sinking.
- My raspberry frosting turned out too thin and runny. How can I fix it?
- First, chill the bowl for 10 to 15 minutes, then beat the frosting again to see if it thickens. If it still feels loose, beat in more powdered sugar a few tablespoons at a time until it holds its shape. Next time, make sure the purée is completely cool and add it gradually, stopping when the frosting looks creamy but still sturdy.
- Can I make this cake ahead of time?
- Yes, this cake works very well as a make-ahead dessert. You can bake the cake a day in advance, wrap it tightly once it is completely cool, and keep it at room temperature. The frosting and purée can be made the day before and refrigerated, then brought back to a soft, spreadable texture and whipped briefly before assembling.
- Can I bake this recipe as cupcakes instead of a single cake?
- You can bake the batter in a standard muffin pan lined with paper liners, filling each about two-thirds full. Bake at 350°F for about 16 to 20 minutes, checking with a toothpick for doneness. Let the cupcakes cool completely, then pipe or spread the raspberry frosting on top and finish with a fresh raspberry on each one.
Serving Suggestions
This pretty pink chocolate raspberry cake makes a fun birthday centerpiece or a sweet Valentine dessert.
For an extra treat, drizzle plates with leftover raspberry purée or add shaved dark chocolate for a richer finish.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
