Print

Chocolate Raspberry Chip Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sure, there's such a thing as mint chip, but what about raspberry chip? This Chocolate Raspberry Chip Cake features layers of fluffy chocolate cake topped with the most delicious raspberry chip buttercream. Finely chopped chocolate is added to the raspberry buttercream to add more delicious chocolatey goodness with every bite.

  • Author: Marisa Guerra
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour and 20 minutes
  • Yield: 8-12 servings
  • Category: Dessert

Ingredients

Chocolate Cake

  • 300 grams (2 1/2 cups) flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 63 grams (3/4 cup) unsweetened cocoa powder, sifted
  • 1 tsp salt
  • 3/4 cup unsalted butter, softened
  • 396 grams (2 cups) sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 227 grams (1 cup) buttermilk
  • 212 grams (1 cup) freshly brewed hot coffee

Raspberry Chip Buttercream

  • 6 oz (12 tbsp) unsalted butter, softened
  • 12 oz cream cheese, softened
  • 6 tbsp (1.25 oz bag) freeze dried raspberries, finely ground and sifted
  • 680 grams (6 cups) powdered sugar, sifted
  • 6 oz bittersweet chocolate, finely chopped and sifted

Instructions

Chocolate Cake

  1. Preheat oven to 350º F.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.
  3. In a stand mixer fitted with a paddle attachment, combine the butter and sugar on medium speed until light and fluffy.
  4. Add eggs one at a time, followed by vanilla, scraping down the sides of the bowl with your spatula as needed.
  5. With the mixer on low, add the buttermilk.
  6. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.
  7. Coat three 7-inch cake pans with cooking spray or butter and cocoa powder and line the bottom of each with parchment. Evenly divide the batter into the pans.
  8. Bake for 35-38 minutes until a toothpick inserted in the center comes out clean.
  9. Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.

Raspberry Chip Buttercream

  1. Cream together the butter and cream cheese on medium-high speed for 2-3 minutes until smooth.
  2. With the mixer on low, slowly add in spoonfuls of the powdered sugar and freeze dried raspberry powder.
  3. Scrape down the sides of the bowl and mix until light and fluffy.
  4. Carefully stir in the chopped chocolate.
  5. Chill frosting until needed.

Cake Assembly

  1. Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level.
  2. Place one layer, top side down, on a cake board and spread with frosting. Repeat this step with the next two layers.
  3. Frost the sides and top of the cake with the remaining frosting. Chill until you serve.
  4. Enjoy!

Notes

  • The cake can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for up to five days. Its best enjoyed slightly warmed.
  • I decided to make a three layer 7 inch cake, but this recipe can also be used to make a two layer 8 inch cake as well, depending on what size pans you have. You’ll need to adjust the baking time slightly.
  • I chose to carefully sift the pieces of chocolate once I chopped them so I would only be incorporating the bigger pieces into the buttercream. This extra step is up to you, I just wanted the chocolate to have a cleaner, less speckled look.

Find it online: https://marisabakes.com/2023/07/07/chocolate-raspberry-chip-cake/