Chocolate And Raspberry Layer Cake Recipe

Name: Chocolate And Raspberry Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 175 grams Butter, Softened; 175 grams Sugar; 3 whole Eggs (large); 30 grams Cocoa Powder; 150 grams Plain Or All Purpose Flour; 2 teaspoons Baking Powder; 3 Tablespoons Milk; FOR THE FROSTING:; 150 grams Butter, Softened; 100 grams Cream Cheese; 30 grams Cocoa; 150 grams Icing (Confectioners) Sugar; Fresh Raspberries For Garnish

Servings: persons

FOR THE CAKE:
175 grams Butter, Softened
175 grams Sugar
3 whole Eggs (large)
30 grams Cocoa Powder
150 grams Plain Or All Purpose Flour
2 teaspoons Baking Powder
3 Tablespoons Milk
FOR THE FROSTING:
150 grams Butter, Softened
100 grams Cream Cheese
30 grams Cocoa
150 grams Icing (Confectioners) Sugar
Fresh Raspberries For Garnish

1
Preheat oven to 180u00b0C. Prepare two 8-inch cake tin and grease, line, or coat with cocoa.
2
Beat butter and sugar together (I used a food processor) and then add one egg at a time until they are fully incorporated.
3
Add cocoa, flour and baking powder and slowly mix using the lowest setting on your processor, just until everything has combined. Add just enough milk for the batter to achieve a dropping consistency (start off with one tablespoon at a time).
4
Divide batter between pans and bake for around 20-25 minutes, until an inserted skewer comes out clean and the cakes begin to pull away from the edges of the tins. Remove from the oven and let the cakes sit in their pans for about 10 minutes, then turn out onto a wire rack and allow them to cool completely.
5
For the frosting:
6
Beat butter and cream cheese together until soft and fluffy. Add cocoa powder and just enough icing sugar to make a spreadable, thick frosting consistency.
7
Spread around 1/3 of the frosting on the flat side of one of the cakes and then gently place the raspberries on top. Place the second cake on top (flat side down) and push down gently. Spread the remaining frosting over the top and sides, smoothing with a palette knife. For a finishing touch, add a few raspberries to the top of the cake.
8
Cut into slices and enjoy!

1270

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CAKE:, 175 grams Butter, Softened, 175 grams Sugar, 3 whole Eggs (large), and more.

Yes, Chocolate And Raspberry Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate And Raspberry Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions