Description
Experience the bliss of a raspberry chocolate cake that combines rich, velvety chocolate with tangy, fresh raspberries. This easy-to-make dessert is perfect for any occasion, from birthdays to cozy family dinners. With its stunning presentation and delightful flavor contrast, it’s sure to impress your guests and become a cherished favorite at your gatherings.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs (room temperature)
- ½ cup unsalted butter (melted)
- 1 cup whole milk
- 1 cup fresh raspberries
- Powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, cream melted butter and sugar until fluffy. Add eggs one by one, then mix in milk until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in fresh raspberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool for 10 minutes before transferring to wire racks to cool completely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 310
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: For a variation, swap raspberries with strawberries or blackberries. Enhance sweetness by sprinkling sea salt on top before serving. Use room temperature ingredients for easier mixing and better rise.