Raspberry Chocolate Cake

Posted on

by EatFoodlicious
Jump to Recipe Print Recipe

There are some flavor combinations that just belong together — and chocolate and raspberry is at the top of that list for me.

This Raspberry Chocolate Cake is one of those recipes that looks like it came from a fancy bakery but is secretly one of the easiest things you’ll ever bake. Rich, fudgy chocolate cake with fresh raspberries tucked right inside — the berries get soft and jammy as the cake bakes, and every single bite has that gorgeous tart-sweet pop that cuts right through the chocolate. A dusting of powdered sugar on top and it looks absolutely stunning.

I love making this in the summer when raspberries are in season and affordable. My family literally lines up for the first slice — and I think yours will too. Let’s bake it!

For best results follow the directions and use the recommended 9-inch cake pan.

Once you try making this cake using my suggestions for an easy to bake chocolate cake, you’ll never buy the kind in the box again. My recipe is just as easy and tastes so much better than anything off the shelf at the local grocery store. Not to mention made from scratch cake steps up the game and will establish you as a serious home-cooker once you see the looks on your families face as they take that first bite of this mouth watering raspberry chocolate experience. This can keep in the refrigerator but is best left out at room temp prior to serving. Enjoy and have a great weekend!

Raspberry Chocolate Cake

This Raspberry Chocolate Cake is rich, fudgy, and bursting with fresh raspberries! Easy to make from scratch and stunning enough for any occasion.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Baked Goods, Dessert
Cuisine American
Servings 8
Calories

Equipment

  • 9-inch cake pan

Ingredients
  

Dry

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup cocoa powder unsweetened
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Wet

  • 2 eggs room temperature
  • 1 cup milk
  • ½ cup vegetable oil or canola 
  • 2 tsp vanilla extract
  • 1 cup boiling water

Fresh Fruit

  • 6 oz fresh raspberries

Instructions
 

  • Preheat the oven to 375°F / 190°C. 
  • In a large bowl, sift flour, cocoa powder,baking powder and baking soda. Add sugar and salt to the bowl, mix.
  • In a separate large bowl, beat the eggs. Add oil, milk and vanilla extract then mix. Add about half of the dry ingredients to the wet mixture and continue to mix. Then slowly add the rest of the dry flour mixture. Whisk until no lumps.
  • Carefully pour the boiling water in with the wet mixture and whisk until uniform.
  • Pour half of the batter in to a 9-inch cake pan.
  • Place the raspberries into the 9-inch pan,careful to evenly space them out.
  • Gently pour the remaining batter into the 9-inch pan.
  • Bake for 55 minutes or until a toothpick placed in the center comes out clean.
  • Remove from the oven and rest the cake in the pan for 15-20 minutes before transferring it to a cake rack.
  • Cool for another 15 minutes.

Dust with powder sugar. Enjoy!

    Keyword homemade chocolate cake, rashberry chocolate cake, rashberry chocolate cake recipe
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Discover more from EatFoodlicious

    Subscribe to get the latest posts sent to your email.

    Published by

    EatFoodlicious

    Life is too short not to eat delicious food at every available opportunity. EatFoodlicious is dedicated to providing the types of meals that will delight your senses, feed your family and not break the bank.

    15 thoughts on “Raspberry Chocolate Cake”

    Leave a Reply