ULTIMATE Chocolate Raspberry Cake Recipe! With Raspberry Buttercream & Raspberry Liqueur!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: semi-sweet chocolate

💰Cheaper: milk chocolate

Semi-sweet chocolate offers a similar taste with less bitterness

Preheat the oven to 350 degrees Fahrenheit.

In a large mixing bowl, add 1 cup of buttermilk, 3/4 cup of canola oil, 1 teaspoon of vanilla extract, and 4 large eggs.

Add 1 cup of white granulated sugar and mix with a hand mixer for about 3 minutes until the eggs are well beaten.

Melt 1/2 cup of semi-sweet chocolate chips in the microwave and pour into the cake batter.

In a separate bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoons of baking soda, 1/4 teaspoon of salt, and 1/3 cup of dark cocoa powder.

Mix the dry ingredients into the wet ingredients using a hand mixer just until incorporated, about 1 minute.

Line three 8-inch cake pans with parchment paper and divide the cake batter evenly between the pans.

Gently press 1 1/2 cups of fresh raspberries into the chocolate cake batter in each pan.

Bake the cake layers in the preheated oven for 25 to 27 minutes, or until a toothpick inserted comes out clean.

Remove the cake layers from the oven and let them cool completely on a cooling rack.

While the cake is cooling, prepare the raspberry buttercream (link provided in video description).

Crush another 1 1/2 cups of fresh raspberries with a fork to make a fine puree for the filling, optionally adding up to 1/2 cup of sugar for sweetness.

Level off the tops of the cooled cake layers using a long serrated knife.

Measure out 1/4 cup of raspberry liqueur and soak the cake layers with it using a pastry brush (or use simple syrup as an alternative).

Assemble the cake by spreading a light layer of raspberry buttercream on the first layer, then pipe a barrier ring of frosting around the edges.

Spoon the raspberry filling onto the first layer and spread it evenly.

Top with the second cake layer and seal the top and sides with the remaining buttercream.

Refrigerate the cake for at least 20 minutes to set the first layer of frosting.

After chilling, add another layer of frosting to the top of the cake and decorate with dollops of raspberry buttercream.

Cut into the cake to serve and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens