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Easy Chocolate Raspberry Cake

A rich and fluffy cake paired with fresh raspberries, perfect for family gatherings or cozy nights.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour Ensure all ingredients are halal.
  • 0.75 cups cocoa powder Use unsweetened cocoa powder for best results.
  • 2 cups granulated sugar
Wet Ingredients
  • 4 large eggs
  • 1 cup unsalted butter (melted) Make sure it's not too hot.
  • 1 cup buttermilk Can substitute with regular milk mixed with vinegar.
Additional Ingredients
  • 1 cup fresh raspberries Gently fold in and keep intact for bursts of flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
Mixing
  1. In a large bowl, sift together the flour, cocoa powder, and sugar.
  2. In a separate bowl, whisk together the eggs, melted butter, and buttermilk.
  3. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
  4. Gently fold in the fresh raspberries.
Baking
  1. Divide the batter between the prepared pans and smooth the tops.
  2. Bake for 25-30 minutes or until a toothpick comes out clean.
  3. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Finishing Touches
  1. Once the cakes are cool, top with a light dusting of powdered sugar or your favorite frosting.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. Warm individual slices in the microwave for about 15-20 seconds to revive the texture.