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Raspberry Chocolate Cake Recipe

Raspberry Chocolate Cake Recipe photo by Taste of Home

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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

Raspberry Chocolate Cake

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Reviewed on Feb. 27, 2011 by MollyNVW

I used my own chocolate cake recipe and the filling and frosting from this recipe and it turned out wonderful. I served it at a baby shower and everyone loved it. Next time I make it, I will chill the cake with filling before frosting it. The top layer slid a little and if the filling were more set up, I don't think this would have happened.

Reviewed on Feb. 26, 2011 by KitchenQueen60

Tastes good but extremely rich, takes too long to make, could live without filling, too much sugar, it is a heart attack waiting to happen.

Reviewed on Feb. 25, 2011 by bherring

I loved this chocolate cake and my family did too! I used Raspberry Jello (a few tablespoons of the dry powder) in place of the liqueur and it was wonderful!!

Reviewed on Feb. 16, 2011 by scgirl

This is the best cake I have ever made. Rave reviews from everyone, even my husband and he doesn't like raspberries. A little time consuming but well worth the effort. We don't drink coffe but the addition of it makes the chocolate flavor really pop. I was a little concerned because after adding the coffe the batter is so thin, but it rose beautifully and was light and airy. The only change I made was in the filling, I used 3 Tbs of shortening and 6Tbs of butter (just switched the amounts of each), I thought more butter would have a better flavor. You can't stop stirring the flour and milk for even a second or it will get lumpy, also had to turn mine to med to get it to thicken. Highly recommend for a special occasion or to take somewhere, this is a beautifl cake that tastes fabulous!!

Reviewed on Feb. 15, 2011 by marisol71

I LOVE IT. I COULDN'T FIND RASPBERRY LIQUOR NOR RASPBERRY EXTRACT, SO I USED GRAPE LIQUOR. IT TURN OUT VERY GOOD!! THE FROSTING WAS TOO SWEET, NEXT TIME I'LL USE 3 CUPS OF SUGAR. CAN'T WAIT TO MAKE IT AGAIN!!!!

Reviewed on Feb. 14, 2011 by lmeyers5

I made this 2 times and it is delicious! Only I did not put raspberry flavor in the frosting.

Reviewed on Feb. 14, 2011 by 1234stolz

I made this with less sugar and no raspberry liquor and it turned out wonderful, everyone enjoyed.

Reviewed on Feb. 13, 2011 by dlg127

As several have indication, it is kind of a labor intensive recipe, but sooo worth the effort. Took it to a Sweetheart's Banquet, needed a special dessert, and it was a hit! Everyone in my family liked and that is hard to accomplish! Love, love, love the filling. But some advice: I could only find a large, expensive bottle of raspberry liqueur, so opted instead for raspberry extract. Looked up the substitution guidelines of 1/2 tsp. extract with enough water to make 2 T. = 2 T. liqueur. However, it just wasn't strong enough, so I ended up adding more extract until I liked the flavor. So, my advice if you are using extract is to taste your filling and frosting and adjust it to the flavor you desire.

Reviewed on Feb. 13, 2011 by l shovlin

Oh my this is the best chocolate cake ever my family just loved it. Loretta Paris

Reviewed on Feb. 13, 2011 by Laura Moser

This cake is the best cake I ever ate! If you like chocolate and raspberries, you have to try this. We didn't have any problems with the frosting turning out too thin, it was perfect. Some reviewers mentioned that the frosting was too sweet, it is suppose to be sweet, it is frosting! Eat it with a glass of milk.

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