Raspberry Chocolate Cake. Addicting layers of deep chocolate cake. Filled with raspberry and both raspberry and chocolate buttercream! #cake #buttercream
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5 from 8 votes

Raspberry Chocolate Cake Recipe

Raspberry Chocolate Cake. Addicting layers of deep chocolate cake. Filled with raspberry and both raspberry and chocolate buttercream! #cake #buttercream
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Course: Cake
Cuisine: American
Servings: 1 -7 inch cake
Author: Stacey - The Sugar Coated Cottage


  • CAKE:
  • 4 cups sugar
  • 3 1/2 cups all purpose flour
  • 1 1/2 cup Hershey's Cocoa
  • 3 tsp baking powder
  • 3 tsp baking soda
  • 2 tsp salt
  • 4 eggs
  • 2 cup milk room temp
  • 1 cup canola oil
  • 4 tsp vanilla extract
  • 2 cup boiling water
  • BUTTERCREAM you will need 2 batches of the below, I make one batch to fill and crumb coat the cake, the second batch to final coat and decorate the cake:
  • 5 egg whites
  • 1 1/4 cups sugar
  • 1 lb butter room temp
  • 1/2 Tbsp vanilla extract
  • 1 tsp salt
  • 10 oz melted and cooled chocolate for the chocolate buttercream
  • 1/4 cup high quality raspberry preserves for the raspberry buttercream
  • High quality raspberry preserves I used Bonne Maman, I used about 1/3 cup.
  • 2 bags Haribo raspberry candies


  • CAKE:
  • Heat oven to 350 degree F.
  • Grease and flour 4 x 7 inch cake pans, line bottom with parchment. Set aside.
  • Combine sugar, flour, cocoa, baking powder, baking soda and salt in bowl of mixer.
  • Add in the eggs, milk, oil and vanilla, beat medium speed for 2 minutes. Scrape sides of bowl as needed.
  • With mixer on medium speed (reduce to low speed if too much splashing occurs) slowly stream in the boiling water. Continue to mix until completely combined. Scrape sides and bottom of bowl as needed. Batter will be watery.
  • Pour into prepared cake pans (only fill pans 1/2 way, this cake rises alot, you will have left over batter if using 7 inch pans) and bake 30-35 minutes or until toothpick inserted comes out clean.
  • Let cool completely.
  • In medium sauce pan add the egg whites and sugar.
  • On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
  • Remove from heat and let mixture cool. (If mixture is too warm it will melt your butter when the time comes).
  • Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled.
  • Switch to paddle attachment.
  • On low speed add the butter one piece at a time.
  • Increase mixer to medium/high speed and mix until buttercream forms.
  • Add in the chocolate or raspberry preserves (depending on which one you are making, continue mixing until completely mixed in.
  • Cut any humps off each cake layer that may have formed in baking.
  • Place first cake layer on cake board, secure it in place with a dab of frosting underneath.
  • Spread even layer of butter cream on top of the cake layer making outer edge a little higher to hold in the raspberry filling, smooth with offset spatula.
  • Add a thin layer of raspberry preserves on top.
  • Repeat with the next two cake layers.
  • Add the top cake layer and crumb coat the cake with raspberry buttercream.
  • Refrigerate at least 30 minutes.
  • Put final coating of raspberry buttercream on cake.
  • Refrigerate 30 minutes.
  • If adding the chocolate buttercream border do so now by adding chocolate buttercream to lower half of cake with large off set spatula and then scrape smooth with cake scraper.
  • Decorate with raspberry candies if desired. For the sides I cut mine in half and put a small dab of buttercream on backside to help them adhere. Then gave them a buttercream leaf, I just added a smidge of moss green food color gel (Wilton) to a small bit of raspberry buttercream.
  • Keep in cool place and bring to room temp before serving.