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–+ servings
Chocolate and Raspberry Cake

Heavenly Chocolate and Raspberry Cake That Wows Every Time

Delight in the rich flavor of this Chocolate and Raspberry Cake, a guaranteed crowd-pleaser for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Baking
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 350 ml Almond milk Adds moisture and richness; can substitute with any dairy or non-dairy milk.
  • 1 tbsp Apple cider vinegar Activates baking soda for a light texture; no substitute required.
  • 115 ml Vegetable oil Keeps the cake moist; can substitute with canola oil.
  • 290 g Caster sugar Sweetens the cake while retaining moisture; regular granulated sugar can be used.
  • 300 g Flour Provides structure; all-purpose flour is recommended.
  • 65 g Cocoa powder Contributes to the chocolate flavor; Dutch-processed cocoa can be substituted.
  • 1.25 tsp Baking powder Leavening agent; ensure freshness for best results.
  • 0.5 tsp Baking soda Leavening agent; ensure freshness for best results.
  • 0.5 tsp Salt Enhances the flavor of the cake.
For the Creamy Raspberry Buttercream
  • 550 g Butter Creates a creamy texture; can replace with vegan butter.
  • 1 tbsp Icing sugar Provides sweetness and structure to the frosting.
  • 1 tbsp Raspberry extract Infuses raspberry flavor into the frosting.
  • 1 tsp Pink food coloring Optional; enhances visual appeal.
For Decoration
  • 400 g Fresh raspberries Adds natural sweetness and tartness; try strawberries or blueberries as replacements.
  • 2 handfuls Fresh raspberries For decoration.

Equipment

  • Oven
  • Mixing Bowls
  • whisk
  • baking trays
  • Wire Rack
  • knife

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 180°C (356°F) and prepare two deep 6-inch baking trays by lining them with baking paper.
  2. Combine 350 ml of almond milk with 1 tablespoon of apple cider vinegar and let sit for 5-10 minutes until curdled.
  3. Add 115 ml of vegetable oil, 290 g of caster sugar, and 1 tablespoon of vanilla extract to the milk mixture and whisk until smooth.
  4. Sift together 300 g of flour, 65 g of cocoa powder, ½ teaspoon of baking soda, 1¼ teaspoons of baking powder, and ½ teaspoon of salt in a separate bowl.
  5. Gradually mix the dry ingredients into the wet mixture until just combined, then pour evenly into prepared baking trays.
  6. Bake for 50 minutes, or 30 minutes if using 8-inch trays; cool in trays for 10 minutes before transferring to a wire rack.
  7. Level the cakes if domed and slice each layer into four even layers, yielding a total of eight thinner layers.
  8. Beat 550 g of softened butter until creamy, then gradually add 1 tablespoon of icing sugar and 1 tablespoon of raspberry extract.
  9. Layer the chocolate cake with raspberry buttercream and fresh raspberries, finishing with buttercream on the final layer.
  10. Frost the entire cake with remaining buttercream and decorate with fresh raspberries on top.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Ensure cakes are fully cooled before assembling to prevent crumbling. Use fresh ingredients for the best results.

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