Description
A rich, double-layered chocolate cake filled with a tart raspberry reduction and topped with raspberry buttercream frosting. Perfect for Christmas or any special occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup fresh raspberries
- 1/4 cup sugar (for reduction)
- 1 tbsp lemon juice
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tbsp heavy cream
Instructions
- Preheat oven to 350F and grease two 8-inch cake pans.
- Simmer 1 cup raspberries, 1/4 cup sugar, and lemon juice until thick. Strain seeds and chill.
- Sift together flour, cocoa powder, baking soda, and salt in a large bowl.
- Whisk buttermilk, eggs, oil, and vanilla in a separate bowl.
- Combine wet and dry ingredients, stirring until just smooth.
- Divide batter equally into pans and bake for 30-35 minutes.
- Cool cakes completely on a wire rack.
- Beat butter and powdered sugar, then fold in heavy cream and 2 tablespoons of the raspberry reduction.
- Place first layer on a plate, pipe a buttercream ring, and fill the center with the chilled raspberry reduction.
- Top with second layer and frost the top and sides of the cake.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American