Chocolate Raspberry Birthday Cake

Directions

1. Preheat your oven to 175°C (350°F). Grease and line two 23 cm (9-inch) round cake pans with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add milk, oil, eggs, and vanilla extract. Mix until smooth and well combined.
4. Slowly pour in the hot water or coffee, mixing gently. The batter will be thin—this helps create a moist cake.
5. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
7. To make the raspberry filling, combine raspberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring gently, until thickened and glossy. Let cool completely.
8. For the frosting, beat the butter until creamy. Gradually add powdered sugar and cocoa powder, then mix in heavy cream and vanilla until light and fluffy.
9. Assemble the cake by spreading raspberry filling over one cake layer. Place the second layer on top and frost the entire cake with chocolate frosting.
10. Decorate with fresh raspberries and chocolate shavings. Chill for 30 minutes before slicing for clean, beautiful layers.

Recipe Details

Prep Time: 35 minutes
Cook Time: 35 minutes
Cooling & Assembly Time: 1 hour
Total Time: About 2 hours 10 minutes
Servings: 12
Difficulty: Medium

Variations & Substitutions

• Use raspberry jam instead of homemade filling for a quicker option.
• Swap raspberries for strawberries or cherries for a different fruity twist.
• Make it extra decadent by adding a layer of chocolate ganache over the frosting.
• For a dairy-free version, use plant-based milk, vegan butter, and coconut cream.

Serving Suggestions