Frugal Foodie Mama: Chocolate Raspberry Layer Cake

With its rich & chocolaty cake layers frosted with a fresh raspberry buttercream, you certainly cannot go wrong with this crowd-pleasing Chocolate Raspberry Layer Cake for your next party or celebration...

Let me start this post off by first offering an apology to any of my Instagram followers who may have seen the teaser photo I posted back in August for this insanely decadent cake. You all have been waiting almost two months for this recipe, and I didn't mean to make you all wait that long for this one.

But you know, life & work & the kids starting back to school got in the way. But today the wait is finally over, my friends!

I actually whipped up this cake for my son's 20th birthday party in August. And yes, I did say TWENTY. I mean, how does that even happen anyways?

When they say the years go by fast, they are not exaggerating, you all. One day you are planning a Blue's Clues themed party for their first birthday, and then the next thing you know they have officially left their teen years and are in their twenties. I can't even wrap my head around it sometimes.

But enough about all of that before I become all weepy-eyed again. Let's talk about this amazing Chocolate Raspberry Layer Cake, shall we? ;)

The semi-homemade recipe I use for the chocolate cake layers is my go-to for doctoring up a store bought box of cake mix. It is a crowd-pleaser every single time, you all. People always rave about how moist & fudgy this chocolate cake is every time that I serve it.

The raspberry buttercream, however, is 100% homemade. Real butter & fresh raspberries are the key here. I haven't tried making this buttercream with frozen raspberries before only because I am afraid they would add too much moisture to this frosting as the raspberries thaw.

Your best bet is to go with fresh. Plus, fresh berries are so much prettier for garnishing this cake.

Yield: 8-10Author: Carrie Robinson

Chocolate Raspberry Layer Cake

prep time: 1 hourcook time: 35 minstotal time: 1 hours and 35 mins

ingredients:

For the chocolate layer cake

1 box of your favorite cake mix
5.9 oz box of chocolate pudding
1 cup of canola or vegetable oil
4 eggs
1/2 cup sour cream
1 cup of warm water
1 cup of dark chocolate chunks or chips + additional for garnishing the cake

For the raspberry buttercream

6 oz of fresh raspberries (reserve some for garnishing the cake)
1/4 cup water
2 sticks (1 cup) of unsalted butter, room temperature
2 1/2 cups of powdered sugar
1/2 tsp vanilla extract

instructions

Preheat your oven to 350 degrees. Spray with cooking spray & flour two 9-inch cake pans (or line with parchment paper and then spray). Set aside.

In a large mixing bowl, combine the cake mix, pudding mix, oil, eggs, sour cream, & warm water. Mix until just combined. Fold in the chocolate chunks/chips. Divide the batter evenly into the two prepared cake pans. Bake for 30-35 minutes, or until the center is set and a toothpick inserted in the center comes out clean.

Cool the cakes in the pans for 10-15 minutes, then run a butter knife along the edges. Invert the cakes onto a wire rack. Allow the cakes to cool completely.

While the cakes are cooling, prepare the raspberry buttercream. Add the raspberries & water to a small saucepan. Heat over medium heat for 10-15 minutes, stirring frequently. Once the berries have broken down & it has thickened slightly, remove from the heat and allow it to cool completely.

Beat together the butter, powdered sugar, & vanilla until smooth & creamy- about 3-4 minutes. Now beat in the cooled raspberries.

Place one cake layer on your cake plate. Using a frosting bag with a large piping tip, frost the top of the cake with about half of the raspberry buttercream. Sprinkle a handful of the chocolate chips/chunks & reserved fresh raspberries over top. Place the top layer over the frosted bottom layer. Use the remainder of the raspberry buttercream to frost the top cake layer. Garnish with additional fresh raspberries & chocolate chunks/chips.

Slice, serve, and enjoy!

Be sure to cover and refrigerated any leftover cake.

Created using The Recipes Generator

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