Chocolate Cake with Raspberries


As the winter approaches, the baking temptation is rising day by day. Everyone around us seems to be imagining taking out a hot mold from the oven and tasting the hot heaven they created to enjoy with their afternoon tea. The question is what to bake. Chocolate is one of the most desired guilty pleasures and our mouth starts to water as soon as we imagine baking a chocolate cake. But you know what is better than a chocolate cake? Chocolate cake with raspberries. And do you know what is better than chocolate cake with raspberries? Nothing, absolutely nothing can beat this.

Here is one of the simplest recipe that could be followed to bake the heavenly chocolate cake with raspberries. It can serve 5 to 6 people.

Chocolate Cake with Raspberries

Chocolate Cake with Raspberries


All purpose flour – 1 cup

Sugar – 14 tablespoons

Cocoa powder – 6 tablespoons

Baking soda – 1 teaspoon

Water – 1/2 cup

Buttermilk – 6 tablespoons

Vegetable oil – 6 tablespoons

Eggs – 2 small or medium eggs

Raspberries – 1 6 ounce pack

Whipped cream – 1 pack


Before starting with the batter, make sure your oven is set on preheating at 350 degree F. Coat two 9-inch cake pans with nonstick spray. Take two large bowls and mix all dry ingredients : All purpose flour, sugar, cocoa powder, baking soda in one. In the second bowl, blend together water, buttermilk, vegetable oil and eggs. Make a well in the middle of the dry ingredients and slowly start to pour the contents of the other bowl. Do not blend with a mixer after this. Use a large spoon or spatula to fold the batter. Pour the cake mixture in to the cake pans and bake for almost 30 minutes, check with a cake tester before taking the cake out. Leave it to cool.

While the cake is baking, take half of the raspberries in a blender and crush them. This is your raspberry paste. Once the cake is cooled down, take one of them and cover the top with raspberry paste. Put the second cake on top of it. Cover the whole cake with the whipped cream. Garnish the cake with the remaining raspberries.


The cake can stay good for two days without raspberries and whipped cream.

You can use butter paper or aluminium foil if you don’t have nonstick spray.

Buttermilk can be made by adding 1 tablespoon of vinegar to 1 cup of milk.

So next time the boredom strikes and you are up for a little baking, you know which fruit to look for in the fridge. This amazing cake can be baked any day easily. This winters, listen to Taylor Swift and just “bake it off”.


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