Chocolate Raspberry Cake

My chocolate raspberry cake pairs the richness of a moist chocolate cake with the tart, sweet flavor of fresh raspberries. It's easy to make and always impressive.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 193kcal

Author Arman Liew

Ingredients

1 1/2 cups all purpose flour gluten free, if needed
1/4 cup cocoa powder
1 cup sugar * See notes
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
6 tablespoon oil canola oil, vegetable oil, or any neutral flavored oil.
1 cup water
1 cup chocolate frosting
1 cup raspberries fresh or frozen

Instructions

Preheat the oven to 180C/350F. Grease an 8-inch cake pan and set aside.
In a large mixing bowl, add your flour, cocoa powder, sugar, baking soda, and salt, and mix well. Add the vanilla extract, vinegar, oil, and water. Mix well, until combined.
Transfer the cake batter into the cake pan. Bake for 25-30 minutes, or until a skewer comes out clean. Let the cake cool completely, before frosting.
To frost the cake, add a thin layer of chocolate frosting. Next, place a single layer of raspberries on top, followed by a thicker layer of chocolate frosting. If making a layer cake, repeat the process.

Notes

Leftovers: Keep in the fridge, covered, for up to 2 weeks. Freeze slices in the freezer for up to 6 months.
Gluten-free: Use a gluten-free all-purpose baking flour, like Bob's Red Mill or Dove Farms. Do not swap it out for almond flour or another grain-free flour.
Vegan: Use dairy-free frosting.
Frozen raspberries: Thaw them completely before using.

Nutrition