How to Make Chocolate-Raspberry Cake - A Step-by-Step Guide

There's something undeniably indulgent about the combination of rich, velvety chocolate and tangy, sweet raspberries. When these two flavors come together in a moist, decadent cake, it's a match made in dessert heaven. The Chocolate-Raspberry Cake is the perfect fusion of these delectable ingredients, creating a dessert that's sure to impress and satisfy even the most discerning sweet tooth.

Whether you're making it for a special occasion or simply to treat yourself, this cake is a sh...

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Ingredients

  • baking spray
  • 1 teaspoon cocoa powder, or as needed
  • 1 teaspoon all-purpose flour, or as needed
  • 1 (15.25 ounce) package chocolate cake mix
  • 1 cup water
  • 1 (6 ounce) container vanilla yogurt
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • ⅓ cup vanilla-flavored vodka
  • ⅓ cup vegetable oil
  • 3 large eggs
  • ½ (12 ounce) package miniature chocolate chips, or more to taste
  • 12 ounces fresh raspberries, or more to taste
  • ⅓ cup white sugar
  • 1 (16 ounce) container prepared vanilla frosting
  • 1 (8 ounce) container frozen nondairy whipped topping, thawed
  • 3 (1 ounce) squares white chocolate, melted and cooled

Information

  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Additional Time: 1 hr 30 mins
  • Total Time: 2 hrs 35 mins
  • Servings: 16
  • Yield: 1 4-layer cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
  • Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
  • Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
  • Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
  • Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
  • Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
  • Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.
  • Nutrition

    480 cal.

    • Total Fat: 23g
    • Saturated Fat: 9g
    • Cholesterol: 37mg
    • Sodium: 407mg
    • Total Carbohydrate: 65g
    • Dietary Fiber: 3g
    • Total Sugars: 51g
    • Protein: 4g
    • Vitamin C: 5mg
    • Calcium: 85mg
    • Iron: 2mg
    • Potassium: 239mg