Chocolate Raspberry Cake
This rich and moist Chocolate Raspberry Cake combines the deep flavors of chocolate with the fresh tang of raspberries, creating a perfect dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 ½ cups fresh raspberries
- 1 cup chocolate chips (optional)
- Butter or oil for greasing pans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Carefully stir in the boiling water until the batter is well combined; it will be thin.
- Gently fold in the fresh raspberries and chocolate chips (if using) to the batter.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely.
- Frost with your favorite chocolate or raspberry frosting and garnish with extra raspberries as desired.
Notes
For an extra burst of flavor, chill the cake for an hour before serving and top with fresh whipped cream.
Find it online: https://milabites.com/chocolate-raspberry-cake/