This chocolate raspberry layer cake is rich, moist, and deeply chocolatey with bright raspberry flavor that perfectly balances the sweetness. With tender cake layers and a stunning presentation, this bakery-style cake is ideal for birthdays, holidays, and special occasions—and it’s completely achievable at home.
Ingredients
- Cake Layers
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 large eggs room temperature
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 cup buttermilk room temperature
- 2 tsp vanilla extract
- ¾ cup hot water or hot coffee
- Raspberry Layer
- 1½ –2 cups fresh or frozen raspberries thawed and drained if frozen
- Optional Finishes
- Chocolate frosting or ganache
- Powdered sugar for dusting
Instructions
- Preheat & Prep
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Lightly dust with cocoa powder.
- Mix Dry Ingredients
- In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients
- In a separate bowl, whisk eggs, granulated sugar, brown sugar, oil, buttermilk, and vanilla until smooth.
- Combine Batter
- Add wet ingredients to dry ingredients and mix just until combined.
- Add Hot Liquid
- Stir in hot water or coffee until the batter is smooth and pourable.
- Bake
- Divide batter evenly between prepared pans.
- Bake 28–32 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Cool
- Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Assemble
- Layer cake with raspberries and frosting or ganache as desired.
Notes
- Coffee deepens chocolate flavor without tasting like coffee.
- Do not overbake—moist crumbs are perfect.
- Chill cake briefly between layers if frosting feels soft.