Description
Rich chocolate cake with raspberry jam and vanilla buttercream—this irresistible dessert is sweet, sultry, and made to impress.
Ingredients
Cake:
2 cups (240 g) all-purpose flour
1½ cups (300 g) granulated sugar
¾ cup (75 g) cocoa powder
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
2 large eggs
1 cup (240 ml) whole milk
½ cup (120 ml) strong brewed coffee, cooled
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
½ cup raspberry jam
Buttercream Frosting:
1 cup (230 g) unsalted butter, softened
3–4 cups (360–480 g) powdered sugar
2 Tbsp heavy cream (or milk)
2 tsp vanilla extract
Pinch of salt
Optional Garnish:
Fresh raspberries
Chocolate shavings
Instructions
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
In another bowl, whisk eggs, milk, coffee, oil, and vanilla.
Add wet ingredients to dry and mix until smooth, avoiding overmixing.
Divide batter between pans and bake 25–30 mins, until a toothpick comes out with moist crumbs.
Cool cakes in pans for 10 mins, then on wire racks.
Spread raspberry jam on one cooled cake layer, top with second layer.
For frosting, beat butter until creamy. Add powdered sugar gradually, then cream, vanilla, and salt.
Frost cake and decorate with raspberries and chocolate shavings if desired.
Chill for 20 minutes before slicing.
Notes
Swap raspberry jam with strawberry or cherry jam.
Add liqueur to buttercream for extra flavor.
Chocolate ganache can be used as an alternative topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American