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 ½ cups (300 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- ½ cup (62.5 g) cake flour
- 1 cup (86 g) unsweetened cocoa powder
- 1 ½ teaspoons (1.5 teaspoons) baking powder
- 1 teaspoon baking soda
- ½ 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 ¼ 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.
My buttercream came out almost grainy and like a split texture instead of smooth and shiny?? My whites/ sugar were looking perfect so I don't think its that
Amanda did it split before or after the raspberry was added? If before, you could have probably whipped it longer and it would have come back together. Sometimes it looks that way for a minute or two just as the butter and meringue are emulsifying, but if you keep on whipping it will smooth out. If it happened after, it may have been because the raspberry puree didn't cook down long enough. Anything more than a few tablespoons and the buttercream can't seem to handle it. I'm sorry you had trouble! I hope this explanation is helpful for next time 🙂
I should not be looking at this cake at 10:30 at night... I'm not craving cake like crazy! This is absolutely gorgeous Allie!
Thank you so much Chris! I ended up making this cake more than once and we enjoyed the heck out of it 😉
Such a gorgeous cake, seriously love the raspberry frosting. Can never go past a chocolate layer cake! Very with you on the sweet/salty and the chocolate/fruit combos too - one of my faves is chocolate/pear, and chocolate-passionfruit - and chocolate raspberry of course! x
Oh yes! Those fruit and chocolate combos are the best! I'm so happy you like this cake. Thank you so much for popping by and for the sweet comment!
I just made a layer cake today too, Allie, so I'm really in a cake-y sort of mood. Mine was more of the rustic variety (!!), though. This is absolutely incredible. It's a work of art - I just love the beautiful piped roses.
What a lucky husband you have. I'm sure he didn't mind about the romantic pink theme. It is Valentine's day tomorrow, after all!
Good point Helen! Any kind of cake is a good thing, in my opinion! Thank you so much for the sweet compliments and I hope you're enjoying your cake right now too!
This cake is absolutely gorgeous! And raspberry and chocolate is definitely one of my favorite combinations!
Thank you so much Sabrina! It' definitely a favorite for me too. Hope you're having a great weekend sweetie!
Man, this cake is gorgeous! I love chocolate fruit combos too, so this cake is perfect 🙂
Thank you so much Megan! I'm so happy you like it. Chocolate + fruit is the best!
What a gorgeous cake! Love the way you decorated it, simple but elegant 🙂 The rose buttercream sounds delicious too!
Thanks June! It had been too long since I'd made a layer cake. I'm so glad you like this one!
Allie this cake is just picture perfect!! And chocolate + raspberry is just the absolute best!
Isn't it though? Such a classic and definitely a favorite for me 🙂
Such a pretty cake but, even better one of my favorite combos. Can't wait to try! Thanks for the recipe. Pinned for later.
My pleasure, Theresa! Thank you so much and thanks for sharing on Pinterest too 🙂
Allie, This looks divine! That raspberry frosting with such a cocoa cake! My mouth is watering. Thanks you 🙂
My pleasure, Marie! I hope you have a chance to make it sometime. I absolutely loved it!
You can't beat chocolate and raspberry, especially in cake form! And I really like your piping details - so pretty!
Thank you so much Hannah! Sometimes it's the simplest decoration that makes the biggest impact 🙂
This cake is SO gorgeous, Allie! Such a pretty color and I'm sure Mr. Allie still adored it 🙂 I love all the little details!
Thank you sweetie! He seemed pretty pleased with it even though it was extremely girly and feminine, lol!
This is ethereal!! So beautiful and tender. The swirls are amazing! Love love it!
Thank you so much! I love your description. You are the sweetest!
So delicious! I love the fluffy raspberry frosting 🙂
Thanks Medha! The raspberry flavor really comes through and I loved the color too 🙂
This cake is gorgeous, Allie. I have a friend's baby shower coming up soon and was asked to bring some treats. I think that this cake might have to be on the list of desserts. 🙂
Oh, yay! I hope you have fun making it and all the guests enjoy. And congrats to your friend!
Awesome - you are truly talented.
Thank you so much Jackie! So nice of you to drop by with such a sweet compliment <3