Ultimate Chocolate Raspberry Cake Recipe! With Raspberry Buttercream & Raspberry Liqueur!

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line three 8-inch (20 cm) round cake pans with parchment and grease the sides with baking spray.
2. In a large bowl, beat the buttermilk, oil, eggs, vanilla and sugar on medium speed for about 3 minutes, until the eggs are well beaten. Melt the chocolate chips in the microwave or a double boiler and mix them into the batter for about 1 minute.
3. Sift the flour, baking soda, baking powder, salt and cocoa powder together into the wet ingredients and mix on medium speed for about 1 minute, just until combined. Do not overmix.
4. Divide the batter evenly among the three pans and press 1 ½ cups of thawed or fresh raspberries into it, spaced evenly.
5. Bake for 24 to 26 minutes, until a toothpick inserted in the centre comes out clean. Cool the layers completely on a wire rack before removing them from the pans.
6. For the filling, crush 1 ½ cups raspberries with a large fork in a bowl.
7. Level the cooled layers if needed, then brush each with raspberry liqueur.
8. Make the raspberry buttercream: simmer 1 cup raspberries with ¼ cup granulated sugar over medium heat for 4–5 minutes until they break down into a jam. Press through a fine sieve to remove the seeds, then chill the sauce.
9. Beat 2 cups softened unsalted butter (not melted) on high speed for 7–10 minutes until fluffy and pale, scraping the bowl often. Add 3 cups confectioners' sugar on low speed, then beat on high for 3–4 minutes until light and fluffy.
10. Add red food coloring, citric acid or raspberry extract if using. Mix in the chilled raspberry sauce for 15–30 seconds only, then finish by hand with a spatula so the buttercream does not separate.
11. Spread a thin layer of buttercream on the first layer. Pipe a ring of buttercream around the edge, fill the centre with half of the crushed raspberries, then add the next layer and repeat. Stack the third layer on top.
12. Apply a thin crumb coat to the top and sides, chill for 15–20 minutes, then add a final coat of buttercream and garnish with buttercream dollops and fresh berries. Let the cake sit out 1–2 hours before serving if it was refrigerated.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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