Chocolate Cake with Raspberry Buttercream
This Chocolate Cake is perfect for a party! Moist chocolate cake layers, filled and frosted with a sweet and delicate raspberry Swiss meringue buttercream, for a pretty pink dessert that’s sure to delight!
Isn’t this a pretty pink cake?
Is it bad that I made it for my husband’s birthday? Be honest.
It’s ok. I know it is. This cake has no business being at a grown man’s birthday celebration. I feel terrible about it. But what can I say? After the dude food bonanza known as Superbowl, I just really needed something frilly and flowery for Valentine’s Day.
When it comes to desserts, I’ve got two top favorite categories: one is sweet/salty and the other is chocolate/fruit. Chocolate and raspberry is a gorgeous combination and it works beautifully in this towering triple-layer beauty. Besides being lovely for your Valentine, I think it would be equally fitting for a bridal or baby shower, a little girl’s birthday party, or even for Mother’s Day.
The cake itself is rich and deeply chocolate-y. It’s actually just this cupcake recipe, baked in three 8-inch round cake pans. The recipe is tried and true. It is, hands-down, the most popular recipe on my site. Everyone loves it because it’s easy to make, moist, and the flavor is off the charts. When combined with a subtly sweet, light and fruity raspberry Swiss meringue buttercream, it’s just dreamy.
I know the decoration looks fancy but honestly, you won’t believe how simple it really is. I will be demo-ing it this Wednesday on Fox Good Day, so if you’re in the Philly area keep an eye on the tv around 9:30 am EST. If not, I’ll be putting the clip up later that afternoon, so I’ll add a link back to this post then.
*UPDATE: Watch the clip here.*
Just FYI, I love this kind of piping bag for decorating with buttercream. And the tip I used here is a 1M. One tip makes both kinds of rosettes that you see here. I also added a sprinkling of these and these, to make it extra pretty. Maximum impact; minimal effort.
PS- I don’t think my husband really minded all that much!
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Chocolate Cake with Raspberry Buttercream
Ingredients
For the cake
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1/2 cup (62.5 g) cake flour
- 1 cup (86 g) unsweetened cocoa powder
- 1 1/2 teaspoons (1.5 teaspoons) baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1 cup (227 g) unsalted butter, (2 sticks), softened
- 4 large eggs
- 1 cup (200 g) plain Greek yogurt
- 2 teaspoons vanilla extract
For the frosting*
- 2 cups (240 g) frozen raspberries,, thawed
- 6 egg whites
- 2 cups (400 g) granulated sugar
- 2 cups (454 g) unsalted butter, (4 sticks), softened
Instructions
Make the cake:
- Preheat the oven to 325 degrees F. Generously mist three 8-inch diameter cake pans with non-stick spray, and line with circles cut from parchment paper.
- Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
- Cut the butter into smaller pieces and add it to the dry ingredients. Mix on low speed until the mixture resembles damp sand (30 seconds to a minute).
- Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- When all of the eggs are fully incorporated, add the Greek yogurt and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake's structure.
- Divide the batter evenly between the three prepared pans, and bake for 30-40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs. Cool completely, then fill and frost with raspberry buttercream.
Make the frosting:
- Puree the thawed berries in a food processor, then strain the mixture through a fine mesh sieve, discarding the seeds.
- Place the puree in a small pot and cook on medium-low heat until thickened and reduced by about half. You should have about 1/4 cup of cooked puree. Set aside to cool.
- Place the egg whites and sugar in a large mixing bowl set over a pot of simmering water.
- Cook, whisking occasionally, until the mixture is smooth, thin, and translucent, and it no longer feels gritty when rubbed between the thumb and forefinger.
- Remove the bowl from the heat and whisk on medium-high speed until fluffy and stiff, and no hint of warmth remains when you place your hand on the side of the bowl.
- Add the butter, a tablespoon at a time, whipping after each addition. If the mixture seems runny, place it in the refrigerator for 10 to 20 minutes, then re-whip. When all the butter has been added and the mixture is fluffy and spreadable, stir in the cooled raspberry puree until fully incorporated.
This cake is perfection Allie and you have frosted it beautifully! Pinned!
Thank you so much Jess! I had so much fun making it. I hope your Pinterest followers enjoy 🙂
Beyond beautiful! I’m inpired to try it (which is a little scary.) 😉
Oh not at all! I have no doubt you could pull it off beautifully! Good luck and enjoy, and thank you for the sweet compliment 🙂
This cake may be on the girlie side, but your husband had to love it, didn’t he?? It’s so beautiful, Allie, and I love the sound of that buttercream!
He didn’t mind too much, lol! I mean it’s cake, right? How mad can you be. Thank you so much Marcie!
This cake is absolutely stunning my dear. I would want it all for myself!
Next time I see you I’ll be sure to bring you one 😉 Thanks boo!
This looks incredible! Love it!
Thank you so much Naomi!
Stunning as always, Allie! Your cake decorating skills are on point. I could really learn from you!!
Jen you are too kind! Thank you so much, I’m blushing 🙂
Just wondered if you can make this cake in a 13 x 9 pan. Don’t have 3 8″ cake pans. Thank you!
Hey Janet! Thanks for the great question. I’m sure you probably could, but I would imagine the bake time would need to be adjusted accordingly. I haven’t tested it this way so I can’t really say for sure how long it would need. If you end up making it, I’d love if you’d pop back over and let us know! Thanks so much for reading 🙂
I baked it in a 9×13″ pan at 350° for 35 minutes and it was perfect
Oh that’s great! Thanks so much for the info Carley- I’m sure a lot of other readers will appreciate it and so do I 🙂
Beautiful cake for any occasion! I love your cake stand!
Thank you so much Julia! I love that stand too- it’s from Williams Sonoma 😉
Wow Allie, this cake is truly gorgeous!! I love the subtle, delicate pink color of the frosting, and I’m looking forward to seeing the video of how you decorated it.
Thank you so much CakePants! I can’t wait to share it- you won’t believe how simple it really is!
So pretty and girly I can’t stand it! Pinned and shared 🙂
Thank you so much Lucy! I just needed a little femininity in my life haha!
Oh my gosh this cake is beautiful! I love the contrast of the light pink frosting on the chocolate cake. So perfect for Valentine’s Day- or any day!
Thank you so much Mel! I had so much fun decorating it, and it’s definitely a top favorite as far as flavors too. So happy you like it!
The cake is lovely and the layers look so moist. Only 1-1/2 cups flour??? Seems like such a small amount for 3 layers and the other amount of ingredients.
Yes, I know- you’re right! But there is a lot of cocoa powder too and that really soaks up the liquid. Thank you so much for the great question and the sweet compliment Charlotte!
Allie, this cake is stunning and I love all the details you add to this cake. Superb!
Thank you so much Linda! Sometimes the simplest decoration can really give the best impact. Hope your week is off to a good start!
That is one stunningly beautiful cake. A real man can rock the pink so it’s not a big deal at all, and I think we could all use a bit of frill after last night. 🙂
Thanks Kellie! I know I sure could, lol!
Allie, this cake is stunning and beautiful!!!! This must mean that Mr. A likes pink! 🙂 it’s gorgeous and perfect. . this could seriously be a wedding cake. . or shower cake. . so pretty!!!
Thank you Alice! After I finished putting on the finishing touches, I thought the same thing!
OMG Allie!! Totally gorgeous! I’m sure he is going to LOVE! Lucky husband!
Thank you so much Mary Ann! I’m glad you think so 🙂
I just found your wonderful site. Just a quick question. Can I make a regular cream cheese buttercream frosting and add the raspberry puree? Would that work? Thanks
Hey Lori! I can’t imagine why that wouldn’t work and it sounds delicious! Hope you enjoy 🙂
how long dose this take all to make
I guess that depends on how fast you work? For me it takes about 20 minutes to make the cake batter, 15 minutes for the raspberry puree, and maybe 20 or 25 for the frosting?