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Chocolate-Raspberry Polka Dot Cake

 Chocolate-Raspberry Polka Dot Cake
You'll have people requesting seconds on this tender cake. Chocolate cake layers are filled with a delightful raspberry whipped cream and silky ganache. It's all draped in a rich chocolate glaze. Then to add some whimsy, it's decorated with polka dots. —Rebekah Radewahn, Wauwatosa, Wisconsin
16 ServingsPrep: 1 hour + chilling Bake: 20 min. + cooling


  • 3/4 cup baking cocoa
  • 3/4 cup boiling water
  • 3/4 cup unsalted butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 cups packed brown sugar
  • 3 eggs
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 3/4 cup buttermilk
  • 3/4 cup water
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon plus 1/8 teaspoon salt
  • 4 ounces semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 1 teaspoon raspberry extract
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 1-1/2 cups heavy whipping cream, whipped
  • GLAZE:
  • 1 pound semisweet chocolate, chopped

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Chocolate-Raspberry Polka Dot Cake (continued)

Ingredients (continued)

  • 1-1/2 cups unsalted butter, cubed
  • 2 tablespoons corn syrup
  • 2 teaspoons raspberry extract
  • 2 ounces white candy coating, melted
  • 1 ounce dark chocolate candy coating, melted
  • Blue food coloring, optional


  • Line three 9-in. round baking pans with waxed paper; grease and flour
  • the pans and paper. Set aside. Preheat oven to 350°.
  • Dissolve cocoa in boiling water; cool. In a large bowl, cream butter
  • and sugars until light and fluffy. Add eggs, one at a time, beating
  • well after each addition. Beat in cocoa mixture and vanilla. In a
  • small bowl, combine buttermilk and water; set aside. Combine flour,
  • baking powder, baking soda and salt; add to creamed mixture
  • alternately with buttermilk mixture, beating well after each
  • addition.
  • Transfer to prepared pans. Bake 20-25 minutes or until a toothpick
  • inserted near the center comes out clean. Cool 10 minutes before
  • removing from pans to wire racks to cool completely.
  • For ganache, place chocolate in a small bowl. In a small saucepan,
  • bring cream just to a boil. Pour over chocolate; whisk until smooth.
  • Stir in extract. Refrigerate until chilled. In a small bowl, beat
  • chocolate mixture until soft peaks form, about 15 seconds.
  • For raspberry cream, place raspberries in a food processor, cover and
  • process until blended. Strain raspberries, reserving juice. Discard
  • seeds. Gently fold juice into whipped cream.
  • Cut each cake horizontally into two layers. Place one cake layer on a
  • serving plate; spread with 1 cup raspberry cream. Top with another
  • cake layer; spread with half of the ganache. Repeat raspberry and
  • ganache layers. Top with another cake layer; spread with remaining
  • raspberry cream. Top with remaining cake layer. Refrigerate for 1
  • hour or until set.
  • For glaze, in a microwave, melt chocolate, butter and corn syrup;
  • stir until smooth. Stir in extract. Cool slightly, stirring
  • occasionally. Pour over cake.
  • For garnish, in a microwave, melt candy coating in separate bowls;
  • stir until smooth. Tint half of the white coating using blue
  • coloring if desired. Pipe or spoon melted coating onto waxed paper
  • in different sized circles; let stand until set. Press circles onto
  • cake. Refrigerate cake until serving. Yield: 16 servings.

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Chocolate-Raspberry Polka Dot Cake (continued)

To Make Ahead: Cake can be made 1 day ahead.
Nutritional Facts: 1 slice equals 864 calories, 54 g fat (33 g saturated fat), 159 mg cholesterol, 173 mg sodium, 94 g carbohydrate, 5 g fiber, 8 g protein.