This Triple Layer Chocolate Raspberry Cake is a SHOWSTOPPER! Top with fresh raspberries for an extra lovely presentation.
Chocolate and Raspberry Layer Cake
TGIF! We made it. What are your weekend plans?! Baking anything special? Watching anything fun on Netflix?!
I’ll be spending most of the weekend in my kitchen. No surprise there, right? I need to finish testing and tweaking a few recipes, but I also REALLY need to clean and organize; my cupboards, pantry, and fridge are all way overdue for a makeover! Also having a few girlfriends over Sunday afternoon for coffee and cake. So basically a little work, a little play, and a lot of cake 😉
Which is where this beautiful chocolate raspberry cake comes in! I’ve been dying to try a chocolate raspberry cake and I’m SO happy to report the flavor combination is a total winner. The chocolate cake layers are rich, moist, and bursting with fresh raspberries; the chocolate frosting is thick and creamy; and the layer of raspberries preserves ties everything together!
I suggest topping the cake with extra raspberries and chocolate shavings for a breathtaking presentation. Because is there anything more delicious than chocolate with raspberries?!
Best Chocolate Raspberry Cake
Tips and Tricks for Recipe Success:
- This recipe calls for vegetable oil, but you may use an equal amount of melted coconut oil in its place, if preferred. I do not recommend substituting oil with melted butter.
- For best results, make sure your eggs, egg yolks, sour cream, and milk have all come to room temperature before you begin baking.
- When you measure your flour, be sure you’re not packing it into the measuring cup. Packed flour will yield a dense and dry cake.
- You must toss the raspberries in all-purpose flour before adding them to the batter. This dusting of flour helps keep the berries afloat during the baking process, and ensure you won’t slice into a cake full of sunken berries.
- You may use fresh or frozen raspberries for this cake. If you use frozen, don’t thaw them first.
- I used store bought raspberry preserves in this recipe, but feel free to use homemade if you’d like!
- The cake layers should all be baked on the middle rack of your oven. If there’s not enough room in your oven to bake them all in an even row at once, you can bake them in two batches.
- For the chocolate raspberry cream cheese frosting, you’ll want to make sure your butter and cream cheese are both VERY soft before creaming it.
- The cakes should be completely cooled before adding the frosting and raspberry preserves.
- The assembly is a two part process: you’ll place one cake level on a large plate, top it with a thin layer of frosting, then add the raspberry preserves, then add another cake level and repeat. Once you’ve added the final cake level you’ll want to leave the top bare and place the cake in the fridge to set for about 30 minutes. Once it’s set, you can finish frosting it and add the edible decorations.
If you try this recipe for Chocolate Raspberry Cake, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #yupfoodie instagram! Seeing your creations makes my day ♥