Chocolate Cake And Frosting With Raspberry Filling

Name: Chocolate Cake And Frosting With Raspberry Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 2 cups sugar; 1 3/4 cups flour; 3/4 cup cocoa; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 eggs; 1 cup milk; 1/2 cup vegetable oil; 1 cup boiling water; Frosting; 1/2 cup butter, melted; 2/3 cup cocoa; 3 cups powdered sugar; 1/3 cup milk; 1 teaspoon vanilla extract; Filling; 1/4 cup seedless raspberry preserves (I use Wilkin & Son's LTD brand ( it's more expensive, but it's ~v e r y~ good.); 1/2 teaspoon real vanilla extract

Servings: persons

Cake
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 cup boiling water
Frosting
1/2 cup butter, melted
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Filling
1/4 cup seedless raspberry preserves (I use Wilkin & Son's LTD brand ( it's more expensive, but it's ~v e r y~ good.)
1/2 teaspoon real vanilla extract

1
Cake.
2
Heat oven to 350u00b0F.
3
Grease and flour pans (two 9 inch round pans - I have used larger pans, and cupcakes - just adjust the cooking time accordingly).
4
Combine dry ingredients.
5
Mix in all wet ingredients except for the boiling water - beat at medium speed for about 2 minutes.
6
Stir in boiling water - the batter will be very thin; this is not a mistake.
7
Bake in prepared pans for 30 - 35 minutes or until toothpick stuck in middle comes out clean.
8
Cool on rack 10 minutes.
9
Remove from pan and cool completely on rack.
10
Frosting.
11
Combine melted butter with cocoa.
12
Add sugar and milk alternately, beating on medium speed until desired consistency is reached.
13
Stir in vanilla.
14
Filling.
15
Stir the vanilla into the preserves until its smooth.
16
Assembly.
17
Spread Raspberry jam between cake layers.
18
Frost completely cooled cake.
19
MMM-MMMM So good!

2123

kcal

Calories

125

Fat

253

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.

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 20 ingredients. The key ingredients include: Cake, 2 cups sugar, 1 3/4 cups flour, 3/4 cup cocoa, and more.

Yes, Chocolate Cake And Frosting With Raspberry Filling 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!