Chocolate Cake And Frosting With Raspberry Filling Recipe

Indulge in this incredibly rich and easy-to-make chocolate cake, a recipe almost as simple as a boxed mix but infinitely more delicious! This recipe, inspired by a Hershey's cocoa container, features a moist chocolate cake layered with luscious seedless raspberry preserves and topped with a decadent chocolate frosting. Prepare to be amazed by its simplicity and intensely satisfying chocolate flavor. A guaranteed crowd-pleaser – but be warned, it's dangerously delicious!

Prep Time 20 mins
Cook Time 50 mins
Calories 547.9 kcal
Protein 11g
Rating 2.5 (2 Reviews)
Chocolate Cake And Frosting With Raspberry Filling

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Cake And Frosting With Raspberry Filling

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How to Make Chocolate Cake And Frosting With Raspberry Filling

  1. **Preheat & Prep:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. **Dry Ingredients:** In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened Hershey's cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt.
  3. **Wet Ingredients:** In a separate bowl, combine 1 cup buttermilk, 1 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract.
  4. **Combine Wet & Dry:** Gradually add the wet ingredients to the dry ingredients, mixing on medium speed for 2 minutes.
  5. **Boiling Water:** Gradually stir in 1 cup of boiling water. The batter will be thin; this is expected.
  6. **Bake:** Pour batter evenly into the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. **Cool:** Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  8. **Frosting:** While cakes cool, prepare the frosting. In a medium bowl, beat ½ cup (1 stick) softened unsalted butter with ½ cup unsweetened Hershey's cocoa powder until smooth.
  9. **Frosting (cont.):** Gradually add 3 cups powdered sugar and ½ cup milk alternately, beating on medium speed until light and fluffy.
  10. **Frosting (cont.):** Stir in 1 teaspoon vanilla extract.
  11. **Raspberry Filling:** In a small bowl, gently stir ½ cup seedless raspberry preserves with 1 teaspoon vanilla extract until smooth.
  12. **Assemble:** Once cakes are completely cool, spread a layer of raspberry filling between the cake layers. Frost the entire cake with the chocolate frosting.
  13. **Enjoy!:** Slice and serve this decadent chocolate masterpiece!

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

264g

Fat

34g

Carbs

29g

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