This single layer Chocolate Cake with Raspberry Cream Cheese Frosting features a plush and tender, dark chocolate cake layer topped in a smooth, raspberry cream cheese frosting flavored and colored with freeze dried raspberries. To finish the cake is wreathed in ring of fresh, jammy raspberries. The deep chocolate notes paired with the fresh berry flavor makes for one irresistibly delicious cake.
Meet your new go-to chocolate cake recipe
A solid chocolate cake recipe is a staple, a must, a crowd pleaser. Having a reliable chocolate cake recipe in your back pocket, at the ready, is a pro level home baker move. It took me a while to realize this because as a youngster I overindulged on one too many brownies. It's taken me decades to come back around to enjoying chocolatey desserts again. However, when my Grandma shared her beloved and beautiful Chocolate Mint Cake recipe with me, I was reminded that a good chocolate cake recipe can make you rethink the whole world. BTW, her recipe is one of the best cake recipes on my site!
Now that I've come back around to the dark chocolate side, it's high time to introduce another chocolate cake recipe. This Chocolate Cake with Raspberry Cream Cheese Frosting is not only a delicious cake that I know you're going to love. It's also a simple single layer cake that comes together effortlessly, really!
More cake recipes from Baking The Goods
Chocolate Cake with Raspberry Cream Cheese Frosting is a simple to make, single layer cake
Recent cake trends have transformed cake stands into art installations. We are seeing stunning designs with multiple cake layers, intricate piping techniques and eye catching decorative ornaments. It's thrilling to see. But for me, most of the time, I don't have that kind of time to invest into baking a cake. And/or I am just inherently a lazy cake baker. I am fine with admitting that. Check out Bronwen Wyatt's website bayousaintcake.com to see some incredibly detailed and inspiring, modern takes on cake!
Personally, I am generally in favor or flavor over flair. So, this Chocolate Cake with Raspberry Cream Cheese Frosting recipe was developed with the flavor at the forefront. As an added bonus, this cake recipe doesn't ask you to pull out the piping bags and tips, prepare a bunch of different components or slice the cake into thin layers. You certainly could fancy up this recipe with some stylistic elements if you're feeling artsy. But at the base, this is a very simple Chocolate Raspberry Cake.
Chocolate Cake with Raspberry Cream Cheese Frosting Ingredients
While this Chocolate Cake with Raspberry Cream Cheese Frosting is a pretty basic chocolate cake at its core, it does have a few sneaky small moves that make it a unique cake. Both the Chocolate Cake and the Raspberry Cream Cheese Frosting feature smart little tricks that elevate the flavors in this cute little cake.
Chocolate Cake ingredients
- All Purpose Flour is the structural backbone of the cake. It provides a nice airy crumb and tender texture.
- Dutch-Process Cocoa Powder has been treated with an alkaline solution to neutralize acid so it has a richer, smoother, more pronounced chocolate flavor and deeper color than natural cocoa powder. Be sure you are using Dutch-Process Cocoa Powder when baking this cake.
- Fine sea salt balances and highlights all of the other flavors.
- Baking Soda and Baking Powder are used in tandem to leaven this chocolate cake. Because the recipe uses Dutch-process cocoa powder, the baking powder, which contains acid, reacts with the cocoa to get things rising.
- Granulated Sugar sweetens the deep cocoa flavors and provides stability to the cake.
- Sour Cream also provides an acidic hit that reacts with the cocoa powder. Additionally, the sour cream adds rich, tangy depth while providing a moist crumb.
- Avocado or Vegetable Oil is a moist maker in cakes. The oil won't solidify like butter after baking, instead, oil gives cake a soft crumb that stays moist for days.
- 1 egg and 1 egg yolk are a tricky little team. The whole eggs adds loft while the egg yolk provides a delicate fudgeness to the chocolate cake crumb.
- Vanilla Extract comes in and rounds off all of the edges for a smooth, soft balance.
- Hot Coffee, strongly brewed, does double duty in a chocolate cake. First, the nutty coffee notes enhance the chocolate flavor by basically shining the spotlight directly on the chocolate instead of adding coffee flavor. Additionally, the heat of the hot coffee blooms the cocoa powder, making it ultra smooth and rich while breaking up any clumps, giving the cake batter an unmatched glossy richness. *You can substitute hot water to get the action going but the coffee notes really tie the room together.
Raspberry Cream Cheese Frosting ingredients
- Cream Cheese is the key to a truly great cake frosting, IMO. Buttercream is fine but the smooth, rich depth of cream cheese in frosting is on a whole other level instead of just being a sweet bomb.
- Butter blends with the cream cheese and boosts the stability, smoothness and pliability of a cream cheese frosting.
- Vanilla Extract, once again, softens the edges and unites the flavors.
- Powdered Sugar brings sweetness and structure to the Raspberry Cream Cheese Frosting.
- Freeze Dried Raspberries have a concentrated raspberry flavor that's both sweet and tart. By incorporating crushed, freeze dried raspberry powder into the frosting it adds a big hit of natural raspberry flavor and vibrant pink tint to the frosting.
- Fine Sea Salt, just a pinch, does it's job of flavor balancing and enhancing here.
- Pink Peppercorn is optional in this Raspberry Cream Cheese Frosting, but wow does it add dimension! Just a pinch of freshly ground pink peppercorns brings a subtle, floral warmth to the frosting. It's not obviously there but instead layers in a bit of mystery and depth.
- Fresh Raspberries to finish! Adding fresh fruit to a cake is an elegant yet impactful touch. Let those berries be the decorative element for you. They add color, flavor and flair whily visually conveying the flavor of the frosting.
The Chocolate Cake mixes together in moments
For the cake itself, there is no need to lug out the mixer. It quickly comes together by sifting the dry ingredients, whisking the wet ingredients, then folding the dry ingredients into the wet ingredients. Then, the hot coffee is stirred in until the batter is smooth and glossy, then poured into a greased, parchment lined cake pan and baked.
The Raspberry Cream Cheese Frostings is a simple recipe
A homemade cream cheese frosting is like the cherry on top. The smooth, slight tanginess of the cream cheese cuts the sugary sweetness way down. Throw in some crushed and sifted freeze dried raspberry powder and you've added and instant punch of natural flavor and a bright pink tint! The frosting comes together in just a couple of minutes with a stand mixer or hand mixer.
Assemble the Chocolate Cake with Raspberry Cream Cheese Frosting
Like I said before, there is no need to pull out any piping tips for this cake recipe. I'm offering the simplest and easiest cake decorating method here, but, feel free to let your heart lead your decorating journey.
Do I need to refrigerate this cake?
Sure do. Because of the cream cheese frosting, this Chocolate Raspberry Cake needs to be store in the refrigerator. It's actually easier to slice when chilled. If you prefer to not eat the cake cold, let the cake slices sit at room temperature for about 30 minutes before serving.
Bake this versatile cake for special occasions or just for kicks
A cake for all occasions is the best kind of cake. This Chocolate Cake with Raspberry Cream Cheese Frosting is fancy enough for a party but chill enough to bake for yourself anytime you're craving a cake.
The deep cocoa notes, pretty pink frosting and fresh raspberries make this an ideal Valentine's Day cake. Since it's not multi-layered or the the size of a sheet pan, this little cake is just right for a smaller special occasion. The colors, flavors and size are perfect for a couple of lovebirds to share, you know, in the name of love.
Switch things up to match the season or your mood
You can change up the frosting to match the season or your mood. Go with plain cream cheese frosting for a stripped down version. Or use other freeze dried fruits to flavor the frosting, things strawberry, blueberry or even mango! Swap the fruit on top, add some festive sprinkles or dark chocolate shavings. During the colder months, use a half batch of the frosting in my Big Frosted Maple Cream Cheese Cookies or do a straight swap for the frosting in these Cardamom Spiced Cookie Bars with Eggnog Cream Cheese Frosting. You gotta love a recipes that is endlessly riffable!
More Valentine's Day recipes by Baking The Goods
Recipe
Chocolate Cake with Raspberry Cream Cheese Frosting
- Total Time: 50 minutes
- Yield: 8-10 slices
Description
This single layer Chocolate Cake with Raspberry Cream Cheese Frosting features a plush and tender, dark chocolate cake layer topped in a smooth, raspberry cream cheese frosting flavored and colored with freeze dried raspberries. To finish the cake is wreathed in ring of fresh, jammy raspberries. The deep chocolate notes paired with the fresh berry flavor makes for one irresistibly delicious cake.
Ingredients
Chocolate Cake
1 cup all purpose flour
⅓ cup Dutch-process cocoa powder
1 teaspoon fine sea salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup granulated sugar
½ cup sour cream, at room temperature
¼ cup avocado or vegetable oil
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
⅓ cup strongly brewed coffee, hot
Raspberry Cream Cheese Frosting
4 ounces cream cheese, softened
¼ cup unsalted butter, at room temperature
2 cups powdered sugar
2 tablespoons freeze dried raspberries, crushed & sifted + more crushed berries if using for decoration
1 ½ teaspoons vanilla extract
¼ teaspoon fine sea salt
¼ teaspoon ground pink peppercorns, optional
1 cup fresh raspberries
Instructions
Chocolate Cake
Position an oven rack in the middle of the oven and preheat the oven to 350°F. Grease an 8" baking pan and line the bottom with parchment paper.
In a large bowl sift together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the sugar, sour cream, oil, eggs and vanilla.
Fold the dry ingredients to the wet ingredients in thirds, stirring gently with a spatula until just combined.
Stir in the hot coffee until evenly incorporated. The batter should be smooth and glossy.
Pour the batter into prepared pan and place in the oven. Bake for 30 - 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Place the cake pan on a cooling rack and allow to cool for 20 minutes before removing it from the pan and placing it directly on a cooling rack to cool completely.
Raspberry Cream Cheese Frosting
Crush the freeze dried raspberries with a mortar and pestle, in a food processor or by placing them in a sealed plastic baggie and gently rolling and pounding them with a rolling pin. Keep crushing them until they become a fine powder.
Sift the raspberry powder through a fine mesh sieve to remove any large seeds. Then sift the freeze dried raspberry powder together with the powdered sugar, salt and pink peppercorns, if you are using.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cream cheese and vanilla extract until completely smooth.
With the mixer on a slow speed, gradually add the sifted powdered sugar and raspberry mix. Blend until the color is evenly distributed throughout the frosting.
Decorate The Cake
Once the cake has cooled completely, center the cake on a plate or cake stand. Pile the frosting in the center of the cake, then use an offset spatula to spread the Raspberry Cream Cheese Frosting almost too the edges. Then use the spatula to create swooping swirls over the top of the cake. Top with a wreath of fresh raspberries encircling the edges. Slice and serve!
Notes
Store the cake covered with plastic wrap in the refrigerator up to 4-5 days.
You can use ¼ cup of raspberry jam in place of the freeze dried raspberries but the flavor and color won't be as concentrated.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
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