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Raspberry Chocolate Cake – Broma Bakery

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Raspberry Chocolate Cake
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Raspberry and chocolate is a match made in tastebud heaven and it’s on full display in this raspberry chocolate cake. Made with fudgy layers of homemade chocolate cake, fresh raspberry filling and a luscious chocolate frosting, every bite is perfectly balanced and indulgent.

Raspberry Chocolate Cake

There is nothing quite like a chocolate cake with homemade raspberry filling. The tart, fruity raspberry filling perfectly offsets the rich, indulgent chocolate cake, and that chocolate fudge frosting…oof. This raspberry chocolate layer cake makes the perfect celebration or birthday cake and is a total crowd pleaser.

The raspberries on top are totally optional, but they do make your cake look bakery-display-case worthy.

Ingredients for this raspberry chocolate layer cake

Like all our tried and true chocolate layer cake recipes, this chocolate cake is made in one bowl with pantry staples like flour, granulated sugar cocoa powder, eggs, and oil. So while you’ll make a homemade raspberry filling and frosting, it’s actually a pretty no frills recipe! Here’s your grocery list:

Granulated sugar – Plain old white sugar is the only sweetener you’ll need for this decadent chocolate cake.

Cocoa powder – Cocoa Powder is what gives this cake its deep chocolatey flavor, so make sure you use a high quality cocoa powder. We always use Rodelle’s cocoa powder and cannot recommend it enough.

All Purpose Flour – No fancy cake flour required! You can use regular ol’ all purpose flour to create that velvety crumb.

Baking powder + Baking Soda – A combination of baking powder and baking soda will create a beautiful rise in your chocolate cake.

Eggs – Use large eggs at room temperature for the best results!

Buttermilk – Buttermilk is an absolute must when it comes to cake baking. It will give your baking soda a little extra oompf and really deepens the flavor fo your cake. If you don’t have buttermilk on hand (does anyone?!), you can make your own buttermilk at home!

Strongly Brewed Coffee – Coffee will deepen the flavor of the chocolate. I promise you, your cake will NOT taste like coffee. Just deep, rich, velvety chocolate 🙂

Tips for the best chocolate cake

This chocolate cake tastes straight from a bakery, but a child could make it. You throw all the dry ingredients in a bowl and then add all the wet…et voila! Even the simplest of recipes have special tricks to guarantee success. So, here’s your unsolicited advice:

Use high quality cocoa powder: The quality of your cocoa powder will make or break your cake, so please splurge an extra dollar on the higher quality stuff. Your cake will thank you.

Do not over bake your cakes: There is nothing sadder than a dry chocolate cake. Take your cakes out when a knife comes out mostly clean rather than waiting for it to come out completely dry. Your cake will continue to bake as it cools!

Let the cakes cool completely before frosting: Sadly this is such an important step in homemade cake making. I know–I’m impatient too, but your cakes need to be fully room temperature before you start frosting or the frosting will melt and your cake will fall apart!

Our tips for making delicious homemade raspberry filling

Just like the cake part, the raspberry filling is also surprisingly easy to make. Simply throw your filling ingredients in a pot over medium heat and cook until it’s thickened up into a delicious fresh raspberry filling.

Use high quality berries: The quality of your raspberries will make or break your filling, so if it’s in your budget splurge on the organic ones–they tend to be sweeter and more flavorful! You can use frozen or fresh raspberries for the filling, so grab whatever you have on hand. I usually use frozen because it’s cheaper and then I can splurge on a whole bunch of fresh raspberries for the top!

Adjust the sugar to taste: I hate to say it, but baking with fruit can be kind of unpredictable. Fruits can be much tarter or sweeter depending on how ripe they are. We’ve given a variable amount of sugar for this recipe, so you can taste it as you’re cooking it and add more sugar as needed!

Let the filling cool completely before using: Like your cakes, you’ll want to let the filling cool completely before using or it will drip everywhere and melt the frosting. If you’re looking to break up the work of the cake, you can even make the filling up to a week in advance and refrigerate until ready to use!

Don’t have the the time to make a homemade filling? No prob. You can swap out the filling for raspberry jam if you’re in a pinch. I prefer Bonne Maman (their Intense line will be closest store bought alternative!)

What size cakes can you make from this one bowl chocolate cake recipe?

This recipe will make a killer Matilda style two inch layer cake, but you can also use it to make some different sizes and shapes:

Three 6-inch round layers: If you want a more petite looking cake, reach for the 6-inch rounds. If you do go for the 6-inches I recommend really leveling off your cakes so that you can get nice even layers!

Two 8 or 9-inch round layers: That’s what you see in all the photos here and it’s the perfect sweet spot! If you want to keep the same size but get more filling in there, you can make 3 8 or 9-inch cakes, double the filling recipe, and 1.5x the frosting recipe!

One 9 x 13-inch sheet pan: You can also make this cake in a 9 x 13-inch sheet pan if you’re looking for it to be a little more no fuss. If you’re opting for this route you can either swirl the homemade filling into the batter before baking it so that your cake is jam swirled or you can bake the cake in 2 layers and frost it like the other options above!

Happy baking and happy raspberry cake eating!



Author: Sofi | Broma Bakery

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 3 hours

Yield: 16 servings

Category: dessert

Method: oven

Cuisine: american


for the raspberry filling

1 1/2 cups raspberries (fresh or frozen work!)
2 to 3 tablespoons granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons lemon juice (juice of 1/2 a lemon!)
1/2 teaspoon vanilla extract

for the cake

1 3/4 cup granulated sugar
3/4 cup Dutch processed cocoa powder
2 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup vegetable oil
2 teaspoons vanilla extract
3 large eggs
1 cup buttermilk
1/2 cup strongly brewed coffee

for the chocolate fudge frosting

1 cup unsalted butter, at room temperature
3/4 cup Dutch processed cocoa powder
5 cups powdered sugar
1/3 cup whole milk, slightly warmed up (this helps get your frosting glossy!)
2 tablespoons corn syrup, optional, for shine
2 teaspoons vanilla extract
1/2 teaspoon salt
raspberries, optional


First, make the raspberry filling. In a saucepan over medium heat, combine the raspberries, 2 tablespoons of the sugar, cornstarch and lemon juice. Cook the mixture over medium-low heat, stirring constantly with a silicone spatula, until the raspberries have broken down completely and filling is a thick consistency, about 8 minutes. Taste the filling a you make it and add more sugar if it tastes too tart. Remove the pan from the heat, stir in the vanilla extract and set aside to cool, about 30 minutes
Next, make the cakes. Preheat the oven to 350°F. Grease and line two 8-inch cake pans with parchment paper. Set aside.
In a large bowl, whisk together the sugar, cocoa powder, flour, baking powder, baking soda, and salt.
Make a well in the center of the dry ingredients and add the oil, vanilla, eggs, and buttermilk. Starting from the center of the bowl whisk, pulling all the dry ingredients into the wet. Whisk just until no streaks of flour remain. Pour in the brewed coffee, mixing until just combined.
Divide the batter evenly among the prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
Once the cakes have cooled, make the frosting. In a stand mixer fitted with a paddle attachment, cream the butter and cocoa powder on low speed for 30 seconds. Add in the confectioners’ sugar, warmed milk, corn syrup, vanilla, and salt. Beat on medium speed, scraping down the sides and bottom of the bowl as needed, until the frosting is fluffy and has lightened in color slightly, about 30 seconds.
Place the first cake layer right side up onto a cake stand or plate. Spread a large dollop of frosting on top, using an offset spatula to spread it out so it is higher on the edges than the middle, creating a wall to hold the raspberry filling in. Top with the cooled raspberry filling, spreading it into an even layer, Use the the remaining frosting to frost the sides of the cake. Use the back of a large spoon to create swirls around the top and sides of the cake. If using, top the top of the cake with raspberries all over. Slice and serve!

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