Chocolate Cake with Raspberry Frosting

This chocolate cake with raspberry frosting is perfect for Valentine’s Day. The chocolate cake is fudgy and super moist with a rich chocolate flavor, then the fresh raspberry frosting is pretty in pink! 

It’s fudgy, it’s super chocolate-y and it’s the absolute best chocolate cake I’ve ever had. Then the raspberry frosting really sets it over the top. So if you’re looking for a perfect Valentine’s Day cake, this chocolate cake with raspberry frosting is for you!

INGREDIENTS

For the Chocolate Cake

• 1 and 3/4 cups all-purpose flour
• 3/4 cup cocoa powder , dutch process preferred
• 1 and 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk , room temperature
• 1 cup very hot coffee , or boiling water

For the Raspberry Buttercream

• 2 cups fresh raspberries
• 1 cup unsalted butter , softened to room temperature
• 3 and 1/2 to 4 cups powdered sugar
• 2-3 tablespoons whipping cream

INSTRUCTIONS

1. Preheat the oven to 350F degrees. Grease and flour a 9x13 inch baking pan and set aside.

2. In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In a separate large bowl using a stand or hand-held electric mixer, beat together the oil, sugar, eggs and vanilla on medium speed until combined. Turn the mixer down to low speed and beat in the buttermilk, followed by the flour mixture. Turn off the mixer and scrape down the sides of the bowl as necessary. Then with the mixer on low speed carefully beat in the hot coffee (or boiling water).

3. Pour the batter into the prepared pan, and bake for about 30-35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool fully before frosting.

4. Please Visit Chocolate Cake with Raspberry Frosting for full instructions.