Chocolate Raspberry Cake
This easy chocolate raspberry cake is moist, rich, and studded with raspberries. The chocolate sour cream frosting is smooth and perfectly tangy. Great for spring, summer, and Valentine's Day.
Servings: 12 slices
Calories: 354kcal
Ingredients
- 1¼ cups granulated sugar
- ⅓ cup vegetable oil or canola oil
- 2 large eggs
- ½ cup sour cream full fat, room temperature
- 2 teaspoons vanilla extract
- ½ cup unsweetened natural cocoa powder
- 1¼ cup all purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup raspberries fresh or frozen (do not thaw if frozen)
- ¼ cup hot water or hot coffee or espresso
Chocolate Sour Cream Frosting
- 5 tablespoons unsalted butter room temperature
- ¼ cup cocoa powder sifted
- 1¾ cups powdered sugar
- ⅓ cup sour cream
- ¾ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
Raspberry Chocolate Cake
- Spray an 8 in square, or two 8 inch round or one 9 inch springform pan cake pan with baking spray. Line the pan with parchment paper. If using a square pan, leave an overhang on both sides to make the cake easier to remove from the pan once baked.
- Preheat oven to 350℉.
- Place the sugar in a large mixing bowl. Use a whisk or an electric mixer on medium speed to beat in the eggs one at a time. Beat 1-2 minutes, until mixture lightens in color.
- Mix in the oil. Beat until oil is incorporated. Mix in the sour cream and vanilla extract.
- Use a spatula to stir in the cocoa powder. Add the flour, baking powder, baking soda, cinnamon and salt and stir til there are no streaks of flour in the batter.
- Mix in the hot water (or hot coffee or espresso) til combined. Use a spatula to gently fold in the raspberries.
- Pour cake batter into prepared pan. Bake 31-34 minutes or until a toothpick comes out clean when inserted in the middle of the cake. (If baking cake in two 8-inch round pans, reduce baking time to around 18-20 minutes).
- Remove cake from oven and place pan on a wire rack to cool completely.
Chocolate Sour Cream Frosting
- Add all the ingredients in a mixing bowl. Turn mixer on low and slowly turn it up to medium high. Beat 1-2 minutes until frosting is completely combined and smooth.
- If making a two layer 8 inch cake, divide frosting in half. Frost one half then top with other half and remaining frosting on top.
Video
Notes
Pan Size: Use an 8-inch square or 9-inch springform pan. A 9-inch square pan also works. Do not use an 8-inch round pan as it's smaller and the batter may overflow.
Fresh vs. Frozen Raspberries: Fresh raspberries are recommended for the best appearance and texture. They hold their shape better during baking and don't release excess moisture. Wash fresh berries and pat them dry. Frozen raspberries work fine but may create more moisture around the berries. Do not thaw frozen raspberries before using.
Cocoa powder: Use unsweetened cocoa powder. Natural cocoa (like Hershey's) works great.
Two-Layer Cake: Divide batter between two 8-inch round pans and bake for 18-20 minutes. Divide frosting in half to frost each layer.
Storage: Store this raspberry chocolate cake in an airtight container in the refrigerator for 3-4 days. Serve at room temperature. Freeze the unfrosted cake in an airtight for up to 2 months. Thaw in the refrigerator.
Nutrition
Serving: 1piece | Calories: 354kcal | Carbohydrates: 54g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 189mg | Potassium: 145mg | Fiber: 3g | Sugar: 39g | Vitamin A: 289IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg
