Raspberry Chocolate Cake
Total TimePrep: 45 min. + standing Bake: 35 min. + cooling
- 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
- 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
- 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
- Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin).
- Pour batter into prepared pans. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 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 1 minute or until thickened, stirring constantly. Remove from 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 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 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. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts1 slice: 738 calories, 28g fat (10g saturated fat), 73mg cholesterol, 573mg sodium, 118g carbohydrate (91g sugars, 2g fiber), 7g protein.
Feb 13, 2018
Amazing and delicious. My husband is not a cake lover, but told me this should be his birthday cake every year! It was a huge hit with my whole family.
Jan 13, 2018
I made no adjustments. This is far and away the most moist, delicious chocolate cake I have ever made. This is now my go to basic chocolate cake recipe. I can use any other type of filling or frosting if I don't feel like using the raspberry. It was soooooooooooo good. Served it to 9 people for a birthday cake and several pieces to go as well. Everyone raved. Even the super skinny witches ate a whole piece!!!
Jan 30, 2017
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Jul 8, 2016
This cake is delicious, I made it for my sons b'day, I had problems with the layers sliding because of so much filling, I just made it again today for my grandsons b'day and decided to refrigerate the filling to make it firmer and believe this will work, it is an enormous amount of caleries but worth it once or twice a year. I like the reviews about making cupcakes, filling them, will try those next time.
Feb 19, 2016
This cake is delicious, you could also use a box cake if your running short on time
Nov 25, 2015
This cake is really awesome. I like it.
Jul 19, 2015
This is a great cake. The flavors are definitely better the next day. I usually use raspberry extract in place of the liqueur (1 tbs extract for every Tbls of liqueur).
Feb 8, 2015
Awesome cake. YUMMY. ......recommended
Jul 1, 2014
Thanks to a suggestion in the reviews, I will use raspberry gelatin in place of the expensive liquor. I will also make single layer cakes rather than a layer cake - that will give me a 13 x 9" plus a 9" , I believe? I will put the "filling" on top of each layer, let it chill a little while, then add the frosting. Since it needs keeping in the fridge, I think all will be well. And thank goodness, we have lots of friends and neighbors here who will be glad to join us for dessert, so we won't be tempted to eat it ourselves! Only reason I didn't hit this with 5 stars - I haven't made it yet!! It will be the star at our July 4th picnic with hubby's sis and her husband.
Feb 16, 2014
The worst cake I've ever made. I followed the recipe verbatim. The cake had no taste and the filling and icing was way too sweet. Even my husband wouldn't eat it! He never complains about anything I bake. It took me half the day to make. Talk about disappointing. Don't waste your time with this one.
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