Name: How to Make the Perfect Chocolate Raspberry Layer Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder (high quality); 2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs, room temperature; 1 cup whole milk, room temperature; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup hot brewed coffee (or hot water); 1 1/2 cups raspberry preserves (or homemade compote); 1 1/2 cups fresh raspberries (optional, for layering); 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/2 tsp salt; 2 tsp vanilla extract; 1/4 cup heavy cream (add more if needed for consistency); Fresh raspberries; Shaved chocolate or cocoa dusting

Ingredients

Scale

For the Chocolate Cake:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder (high quality)
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs, room temperature
1 cup whole milk, room temperature
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup hot brewed coffee (or hot water)

For the Raspberry Filling:

1 1/2 cups raspberry preserves (or homemade compote)
1 1/2 cups fresh raspberries (optional, for layering)

For the Chocolate Buttercream:

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 tsp salt
2 tsp vanilla extract
1/4 cup heavy cream (add more if needed for consistency)

For Garnish (optional):

Fresh raspberries
Shaved chocolate or cocoa dusting

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Instructions

Make the Cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix until smooth. Slowly stir in hot coffee until combined (batter will be thin).
Divide batter evenly into pans and bake 30–35 minutes, or until a toothpick comes out clean. Cool completely before assembling.
Prepare the Filling: Warm raspberry preserves slightly to make spreading easier. If desired, mix in fresh raspberries.
Make the Frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, and salt. Mix in vanilla and heavy cream, whipping until fluffy.
Assemble: Place one cake layer on a stand. Spread raspberry filling evenly. Repeat with the second layer. Top with the third layer. Apply a thin crumb coat of frosting, chill for 20 minutes, then frost fully.
Finish & Garnish: Smooth frosting, top with fresh raspberries, and sprinkle with chocolate shavings if desired. Slice and serve.

Notes

For a deeper flavor, substitute hot coffee instead of water in the cake batter.
Chill layers before frosting to prevent raspberry filling from slipping out.
Cake can be made a day ahead and stored in the fridge (bring to room temperature before serving).
For a lighter variation, swap chocolate frosting for whipped cream cheese frosting.

Author: Sarah
Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dinner (Dessert)
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 525 kcal
Sugar: 48g
Sodium: 320mg
Fat: 27g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 4g
Protein: 6g
Cholesterol: 70mg