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. 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.
In fact, I had one reader tell me my milk chocolate frosting is the best frosting she’s ever made – even eating it with a spoon! Genius. Trust me, you’ll be licking the beaters clean of this frosting – and not sharing.
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. How can you not love raspberries and chocolate together?
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!
Yield: serves 10
Prep Time: 25 minutes
Total Time: 50 minutes, plus cooling
Preheat oven to 350F degrees. Generously coat three 9x9x2 inch round baking pans with nonstick spray. Set aside.
Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a large bowl, melt the butter in the microwave. Vigorously whisk in the granulated sugar, then the eggs, milk, and vanilla extract. Slowly whisk the wet ingredients into the dry ingredients until hardly any lumps remain. The batter will be very thick - try not to overmix. Fold in the raspberries and chocolate chips - be gentle; you don't want to break the raspberries and have them bleed into the batter.
Divide batter evenly between prepared cake pans. Bake for 22-24 minutes, making sure to loosely cover the cakes with aluminum foil halfway through to prevent the tops from getting too brown. Cakes are done when a toothpick inserted in the center comes out clean. Allow to cool completely in the pans on a wire rack.
Make the frosting: Cream the butter with a hand or stand mixer on medium speed for 3-4 minutes. This will create a nice creamy base for the frosting. Add 3 cups of powdered sugar and 3/4 cup of cocoa powder. Mix on low. Add 3 Tablespoons of heavy cream and 1 teaspoon of vanilla extract. If your frosting is too thin, add up to 1 more cup of powdered sugar. If your frosting is too thick, add up to 2 more Tablespoons of heavy cream. Taste and add salt if you prefer - I usually add about 1/4 teaspoon. Add more cocoa powder if the frosting is not chocolate-y enough. (Frosting recipe is forgiving. Add more/less of each ingredient to obtain the consistency and taste you desire.)
Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. Top with raspberries and/or chocolate chips for garnish if desired.
Make 1 day in advance if you'd like. Cover extras tightly and store at room temperature or in the refrigerator for up to 3 days.
*You may either use 2 cups of buttermilk OR 1 and 1/2 cups milk of choice and 1/2 cup plain yogurt. I have used both options several times. I used buttermilk this time because I had a carton on hand to use up.
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