
Chocolate Raspberry Dream Cake: A Dessert to Impress
Dive into the luscious flavors of this Chocolate Raspberry Dream Cake. With moist chocolate layers, a tart raspberry filling, and creamy raspberry buttercream, this cake is the perfect showstopper for special occasions. Here’s how to make it step by step.
Ingredients
For the Chocolate Cake:
- 2 1/2 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
For the Raspberry Filling:
- 1 1/2 cups fresh raspberries
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
For the Raspberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/3 cup raspberry puree
- 1–2 tablespoons heavy cream (if needed)
- 1 teaspoon vanilla extract
For Garnish:
- Fresh raspberries
- Mint leaves
- Chocolate curls or chips
Instructions
1. Prepare the Chocolate Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together granulated sugar, brown sugar, buttermilk, vegetable oil, eggs, and vanilla extract.
- Add Coffee and Combine: Gradually add the dry ingredients to the wet mixture, stirring until smooth. Mix in the hot coffee.
- Bake: Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
2. Make the Raspberry Filling
- Cook the Raspberries: In a small saucepan, combine raspberries and sugar. Heat over medium heat until the raspberries break down.
- Thicken the Filling: Mix the cornstarch with water in a small bowl, then stir it into the raspberry mixture. Cook until the filling thickens. Cool completely before using.
3. Prepare the Raspberry Buttercream
- Whip the Butter: Beat the softened butter in a large mixing bowl until creamy.
- Add Sugar and Raspberry Flavor: Gradually add the powdered sugar, followed by the raspberry puree and vanilla extract. Adjust the texture with heavy cream, if needed, until smooth and spreadable.
4. Assemble the Cake
- Layer the Cake: Place one cake layer on a serving plate. Spread a layer of raspberry filling on top, then add the second cake layer.
- Frost the Cake: Use an offset spatula to spread the raspberry buttercream over the cake. Smooth the sides and top for a polished finish.
- Garnish: Decorate the cake with fresh raspberries, chocolate curls, and mint leaves for an elegant presentation.
Tips for Success
- Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for a smooth batter.
- Cool Before Filling: Let the raspberry filling cool completely to prevent it from making the cake soggy.
- Chill if Needed: If the buttercream is too soft, refrigerate it for 10–15 minutes before spreading.
Why You’ll Love This Recipe
This Chocolate Raspberry Dream Cake is the perfect balance of rich chocolate and fresh raspberries. Its stunning color and bold flavor make it a favorite for celebrations or indulgent treats.
Storage
- Refrigerate: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freeze: Wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge.
Variations
- Berry Blend: Add blueberries or blackberries to the filling for a mixed berry twist.
- Dark Chocolate Base: Use dark cocoa powder for a more intense chocolate flavor.
- Vanilla Buttercream: Replace the raspberry buttercream with vanilla frosting for a classic combination.
This Chocolate Raspberry Dream Cake is sure to wow your guests with its decadent layers and vibrant flavor. Try it today and enjoy every bite of this delightful dessert!