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
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How to Make Chocolate Raspberry Cake With Pink Frosting
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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.
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Mix the dry ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
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Combine the wet ingredients
In a separate bowl, whisk the warm brewed coffee, buttermilk, canola oil, eggs, and vanilla until smooth and well blended.
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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.
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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.
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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.
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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.
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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
Reviews
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Ryan, Miami: I was a little nervous about trying a chocolate cake with the coffee in it, I have had my share of cakes that dont bake up right....but not this one. It was AMAZING. The only change I did was add a touch more of the raspberry puree to the frosting because I wanted it a little more pink. The flavor was just perfect, will be making again very very soon!!!
: So glad it turned out well, Ryan!
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Kat: Came out perfect for me. The family loved it and everyone went for seconds (kids for thirds).
: Love hearing that, Kat, and I’m glad everyone came back for more!
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Michelle, Chilliwack: This is the second time I've tried to make this chocolate raspberry cake and it just comes out kinda gummy in the middle. This time I left it in for about 15 mins longer and still, the center was basically underdone. It tastes really good, I'll give it that. My sister swears this is her fav cake but I'm starting to think she uses a different pan or something. It's really annoying bc I needed it for a bday and now I'm stuck serving slices that look a mess 😩. I bake pretty often and have never had this happen with a cake that should be this straight forward. Maybe less coffee/buttermilk would help or bumping the temp up a bit? Idk either way I probably won't be trying again with this recipe.
: Sorry it gave you trouble, Michelle. If the center stays gummy, try a light-colored metal pan and confirm your oven temperature with a thermometer. Bake until 205°F in the middle or a clean skewer, then cool completely before slicing.
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Martijn, Netherlands: I'm a very inexperienced baker so take this review with a grain of salt (pun intended). The occasion was a family dinner and I volunteered to bring dessert. I found this recipe on Pinterest and it appealed to me as I like cocoa and raspberry, so I thought I'd just give it a try. I had to improvise because the canola oil I had was smelling slightly funky, so I swapped it for butter. Also my oven has a hot spot, so I had to open it at a strategic moment to turn the cake to make sure it got baked evenly. Clearly not a good thing. The cake needed a bit more salt, but I had used potassium salt instead of regular table salt, which I always find hard to dose properly. The buttermilk curdled a bit, not sure why that happened. After applying the frosting, I thought a glazing would be nice, so I made one from the leftover raspberries, powdered sugar, lemon juice and gelatin. It made the cake look more appealing. You can see the results in the pictures. Overall the family was pleased with the result. Next time I'm going to use more salt, try swapping the coffee for espresso, and perhaps layer the cake (I think I'd enjoy some jam in the middle). Bottom line: this cake is a keeper, and I'll retry while avoiding the rookie mistakes.
: Sounds like a successful dinner dessert, Martijn. Buttermilk can curdle if cold or mixed with hot coffee, so use room temp and cool coffee. Your jam layer and espresso idea should work well, and regular fine salt is easier to measure.
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