Raspberry Chocolate Buttercream Cake

 

This made-from-scratch Raspberry Chocolate Buttercream Cake is filled with a raspberry sauce and the greatest frosting ever dreamed up: chocolate buttercream!

After you are done drooling over the photo of this delicious and decadent cake, you can get to work making this bad boy.

How to Make the Chocolate Cake

2 Cups Granulated Sugar

2 Cups AP Flour

3/4 Cup Quality Powdered Cocoa

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

2 Large Eggs

1 Cup of Soured Milk

1 Cup of Strong Black Coffee

1/2 Cup of Vegetable Oil

1 Teaspoon Pure Vanilla Extract

In a large mixing bowl, combine all ingredients.

Use an electric hand mixer to beat mixture on medium speed for 2 minutes.

Grease and flour 2 nine inch cake pans or a single 13x9 inch cake pan.

Pour mixture into pan(s) and bake at 350° F for 35-40 minutes or until a wooden toothpick inserted into the center of the cake(s) comes out clean.

How to Make the Raspberry Sauce

3 Cups Fresh Raspberries (Can use frozen raspberries as well)

2/3 Cup Granulated Sugar

1 Tablespoon Corn Starch dissolved in a little water (make a slurry)

Combine raspberries and sugar in a medium saucepan.

Bring to a gentle boil and thicken mixture with corn starch slurry.

Cool completely before using.

How to Make the Chocolate Buttercream Frosting

1 Cup Unsalted Butter (softened)

3 to 4 Cups Powdered Sugar

1/2 Cup Cocoa Powder

1-2 Tablespoons Milk (or half and half)

1 Teaspoon Pure Vanilla Extract

In large mixing bowl, beat butter until fluffy.

Add three cups sugar, cocoa powder, 1 tablespoon milk, and vanilla extract.

Beat until combined and fluffy.

Adjust with more sugar or milk, depending on what consistency you’re looking for.

Putting it All Together

Split the cake layers in half, horizontally, making 4 layers in total. Fill with alternating layers of buttercream frosting and raspberry sauce. Garnish with fresh raspberries and drizzle with chocolate ganache.

Now ENJOY!