Raspberry Chocolate Cake Recipe

Raspberry Chocolate Cake RecipePhoto by: Taste of Home Raspberry Chocolate Cake Recipe Rating 4

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Whenever I make this cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. —Marlene Sanders, Paradise, Texas

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Raspberry Chocolate Cake Recipe
  • Prep: 45 min. + standing Bake: 35 min. + cooling
  • Yield: 16 Servings
    •
45 35 80

Ingredients

  • 3 cups sugar
  • 2-3/4 cups all-purpose flour
  • 1 cup baking cocoa
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon baking powder
  • 1-1/4 cups buttermilk
  • 3/4 cup canola oil
  • 3 teaspoons vanilla extract
  • 3 eggs
  • 1-1/2 cups strong brewed coffee, room temperature
  • FILLING:
  • 3 tablespoons all-purpose flour
  • 6 tablespoons 2% milk
  • 6 tablespoons shortening
  • 3 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 2 tablespoons raspberry liqueur
  • 1/4 teaspoon salt
  • 2 drops red food coloring, optional
  • 4 tablespoons seedless raspberry jam, melted
  • FROSTING:
  • 1 package (8 ounces) cold cream cheese
  • 1/3 cup butter, softened
  • 1/2 cup baking cocoa
  • 1 tablespoon raspberry liqueur
  • 4 cups confectioners' sugar

Directions

  • Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).
  • Pour batter into prepared pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool.
  • In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.
  • Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes.
  • Spread 1/2 cup filling over cake on the plate to within 1/4 in. of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.
  • In a large bowl, beat cream cheese and butter until smooth. Add beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator. Yield: 16 servings.

Nutritional Facts 1 slice equals 738 calories, 28 g fat (10 g saturated fat), 73 mg cholesterol, 573 mg sodium, 118 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Raspberry Chocolate Cake in Taste of Home February/March 2009, p56

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Reviews for Raspberry Chocolate Cake (74)

Raspberry Chocolate Cake Recipe

Raspberry Chocolate Cake

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Reviewed on Apr. 02, 2012 by jhale24

This was the most delicious cake I have ever made--ever tasted in my life!

I did tweak the recipe a bit. To save time I used a dark chocolate box mix, and in the filling I left out 1/2 cup of sugar & used 2T raspberry extract + 1T water instead of the liqueur. In the frosting I left out 1 cup of sugar and used 1T raspberry extract instead of liqueur.

Everyone raved about this cake and I will definitely make it again!


Reviewed on Feb. 20, 2012 by Kristens198

The icing and filling were great, but the cake was terrible. I'll use a box mix for that next time.


Reviewed on Feb. 16, 2012 by semuller

I made this yummy cake as a Valentine treat for my hubby. Because he can only eat gluten free, I modified the recipe using my own gluten free cupcake recipe. I piped the raspberry filling in the middle of the cupcakes and frosted with the icing. WOW! A real stunning recipe that my husband loved! Super company or special occasion treat!


Reviewed on Jan. 05, 2012 by judy1cooks

738 calories per slice?!! Sounds delicious but count me out!


Reviewed on Sep. 15, 2011 by s_pants

First time I made this it was absolutely perfect! My husband said it was too good...the best dessert he has ever had. It has a strong raspberry flavor...very rich and decadent. The second time I made it, the filling seeped out of the sides and the cake would not stay in place. I don't know if I didn't level the cakes enough or I might have put too much filling on the bottom layer because I read too late that it was only 1/2 cup (I took a lot off, but I don't know how much was there). I even refrigerated the filling because I wasn't ready to assemble it once I had the filling ready. Anyway, it still tasted excellent and I would definitely try it again!


Reviewed on Sep. 13, 2011 by Bodacious-Baker

I'm only rating the filling which I added one cup of cocoa powder to since I wanted chocolate filling. I also mixed in a few T of the raspberry jam for the flavor. I can't wait to try the whole recipe. I made a double layer cake and topped with chocolate swilrs and a raspberry in each... :)


Reviewed on Aug. 30, 2011 by Langreder

I have made this recipe several times -- mostly for dessert auctions and it's sold for $85. I have also cut down on the sugar and it doesn't alter the flavor, texture, etc. Excellent, just a little time consuming, but worth it.


Reviewed on Apr. 19, 2011 by lynngirl56

I made this cake and took it to a birthday luncheon today, I've never gotten so many raves about a cake. This recipe is a keeper!


Reviewed on Apr. 04, 2011 by anne9047

I make this cake often & everyone loves it! Definately takes some time but well worth it. I have also made cupcakes & put the filling inside the cupcake & frosted them & then topped w/the fresh raspberries.....mmmm.

Enjoy!


Reviewed on Mar. 07, 2011 by jenrunn

My co workers thought this was wonderfull cake. It took quite a while to make but it was worth it.

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