A creamy, rich chocolate frosting is the perfect match for my super-moist chocolate chip cake. Throw in some raspberries and this cake will be a huge crowd pleaser.
This cake. Oh my lanta, this cake. Between the layers, the raspberries, the chocolate, the buttery moist crumbs – I think I found my heaven.
Tomorrow I’m throwing a bridal shower for my best bud Kristen. The other bridesmaids and I are ready with champagne, decor, and I bet you can guess who baked all the desserts. Yup, this girl. I made a double batch of this, these (obviously), two batches of these and these, and these will be baked tomorrow. Uhh I hope everyone brings a sweet tooth!
Though I didn’t make today’s stunning raspberry chocolate chip cake for the bridal shower tomorrow, this cake fits the bill nicely for showers, warm weather, and… Fridays.
I developed a treasured vanilla cake recipe last year. I’ve said it once and I’ll say it again: A classic vanilla cake is arguably the most important cake in a baker’s repertoire. Mastering vanilla cake allows you the possibility of making a vast array of different layer cakes and cupcakes, always using that recipe as the base. Lucky for you, my classic vanilla cake recipe is simple.
I first used my vanilla cake recipe to make funfetti cupcakes two years ago. Then I moved on to funfetti cake, very vanilla cupcakes, and cookies ‘n cream cupcakes. From there, I just went wild. Everything from butterscotch cupcakes to pineapple upside-down cake and fresh strawberry cupcakes. Among all these recipes, the basic vanilla cake batter recipe has basically stayed the same- because it’s a WINNER.
And today, I turned it into something extravagant. Lush and colorful with pops of pinks and layers of chocolate frosting. I’m a fool for the combination of raspberry and chocolate! This is absolutely my new favorite way to eat vanilla cake.
My raspberry chocolate chip layer cake may look intimidating, but trust me – it’s not. It will take you about 10 minutes to make the cake batter and you don’t even need a mixer!
This fancy lookin’ cake has so much going on; you’re going to fall in love with each bite. So many flavors and textures between the buttery vanilla cake layers, the juicy raspberries, creamy chocolate frosting, and chocolate chips. It’s the kind of cake you’ll keep “tasting.”
Ok, I’ll have a small sliver. And another. And one more for good measure. You know, just to make sure you can appreciate the cake’s many flavors. 😉
The cake’s moist texture comes from buttermilk. Sometimes I use a combination of milk and yogurt if I have yogurt on hand, but this time I had a huge carton of buttermilk waiting to be used up. I do not notice a difference in the cake’s moisture if I use buttermilk or my yogurt/milk combination, so I suggest either. I note that in the recipe below.
You may use fresh or frozen raspberries in the cake batter – I used frozen.
Important: be sure to only mix the batter very, very gently because the more you mix and break up the raspberries, the redder/pinker your cake layers will be. The batter is thick enough that the mini chocolate chips and raspberries won’t sink to the bottom.
The frosting. I used the same milk chocolate frosting you love. I’ve used it so many times before and it makes a couple appearances in my cookbook as well. Without a doubt, the best chocolate frosting I’ve ever had. Not too sweet, not too dark, creamy, velvety, simple.
You’re going to fall in love with this berrylicious chocolate chip cake! It’s the perfect dessert recipe for beginners (no mixer, simple ingredients) and it will surely impress all of your tasters.
Yield: serves 10
Prep Time: 25 minutes
Total Time: 50 minutes, plus cooling
A creamy, rich chocolate frosting is the perfect match for my super-moist chocolate chip cake. Throw in some raspberries and this cake will surely be a show-stopper!
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Try my Dark Chocolate Raspberry Coffee Cake next!
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