Raspberry Chocolate Cake
Whenever I make this cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. —Marlene Sanders, Paradise, Texas
Ingredients
- 3 cups sugar
- 2-3/4 cups all-purpose flour
- 1 cup baking cocoa
- 2 teaspoons baking soda
- 1-1/2 teaspoons salt
- 3/4 teaspoon baking powder
- 1-1/4 cups buttermilk
- 3/4 cup canola oil
- 3 teaspoons vanilla extract
- 3 eggs
- 1-1/2 cups strong brewed coffee, room temperature
- FILLING:
- 3 tablespoons all-purpose flour
- 6 tablespoons 2% milk
- 6 tablespoons shortening
- 3 tablespoons butter, softened
- 3 cups confectioners' sugar
- 2 tablespoons raspberry liqueur
- 1/4 teaspoon salt
- 2 drops red food coloring, optional
- 4 tablespoons seedless raspberry jam, melted
- FROSTING:
- 1 package (8 ounces) cold cream cheese
- 1/3 cup butter, softened
- 1/2 cup baking cocoa
- 1 tablespoon raspberry liqueur
- 4 cups confectioners' sugar
Reviews
Amazing and delicious. My husband is not a cake lover, but told me this should be his birthday cake every year! It was a huge hit with my whole family.
I made no adjustments. This is far and away the most moist, delicious chocolate cake I have ever made. This is now my go to basic chocolate cake recipe. I can use any other type of filling or frosting if I don't feel like using the raspberry. It was soooooooooooo good. Served it to 9 people for a birthday cake and several pieces to go as well. Everyone raved. Even the super skinny witches ate a whole piece!!!
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This cake is delicious, I made it for my sons b'day, I had problems with the layers sliding because of so much filling, I just made it again today for my grandsons b'day and decided to refrigerate the filling to make it firmer and believe this will work, it is an enormous amount of caleries but worth it once or twice a year. I like the reviews about making cupcakes, filling them, will try those next time.
This cake is delicious, you could also use a box cake if your running short on time
This cake is really awesome. I like it.
This is a great cake. The flavors are definitely better the next day. I usually use raspberry extract in place of the liqueur (1 tbs extract for every Tbls of liqueur).
Awesome cake. YUMMY. ......recommended
Thanks to a suggestion in the reviews, I will use raspberry gelatin in place of the expensive liquor. I will also make single layer cakes rather than a layer cake - that will give me a 13 x 9" plus a 9" , I believe? I will put the "filling" on top of each layer, let it chill a little while, then add the frosting. Since it needs keeping in the fridge, I think all will be well. And thank goodness, we have lots of friends and neighbors here who will be glad to join us for dessert, so we won't be tempted to eat it ourselves! Only reason I didn't hit this with 5 stars - I haven't made it yet!! It will be the star at our July 4th picnic with hubby's sis and her husband.
The worst cake I've ever made. I followed the recipe verbatim. The cake had no taste and the filling and icing was way too sweet. Even my husband wouldn't eat it! He never complains about anything I bake. It took me half the day to make. Talk about disappointing. Don't waste your time with this one.