Raspberry Chocolate Layer Cake Recipe
This magnificent Raspberry Chocolate Layer Cake is a stunning and delicious addition to any special occasion. Rich chocolate cake layers are complemented by a luscious raspberry filling and creamy chocolate frosting.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsweetened cocoa powder preferably Dutch-processed
- 2 teaspoons baking powder make sure it's fresh
- 1.5 cups milk whole or 2% milk
- 0.5 cup vegetable oil
- 2 large eggs room temperature
- 1 cup fresh raspberries mashed
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, and baking powder.
- Add the milk, oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.
- Divide the batter evenly between 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 turn out onto a wire rack to cool completely.
- Spread the mashed raspberries between the cake layers.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.