This chocolate and raspberry layered cake is an absolute dream! It is the perfect cake to make for valentines day. It is sure to impress someone, your friends, or even just for you to enjoy!
The cake has layers of rich, moist chocolate sponge divided by raspberry buttercream. I use raspberry extract for the buttercream because I wanted this cake to last longer but it would be SO good to scatter fresh raspberries between each layer. I have given an option for this within the recipe if you fancy it as it would be delicious.
I topped the cake with buttercream swirls, freeze-dried raspberries and fresh raspberries. The raspberry chocolate combination is one of the best in my opinion so I hope you love this as much as I do! Of course, if you are not a fan of raspberries you could sub that out for another fruit like strawberries, blueberries or even mango - anything your heart desires!
The cake is 6 inches and four layered. This means the width of the cake is quite small but the height is decent. If you wanted to make an 8-inch cake, use the same ingredient amounts but it will only make two layers so the cake will be shorter - up to you!
Let me know how you get on in the comments section below or on Instagram. If you fancy another chocolate related recipe, check out my chocolate fudge cake, chocolate oreo tart or my chocolate orange no-bake cheesecake!
Chocolate and Raspberry Cake
- 350 ml Almond milk unsweetened
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Vanilla extract
- 115 ml Vegetable oil
- 290 g Sugar caster, white, super-fine
- 300 g Flour plain, white, all-purpose
- 65 g Cocoa powder
- ¾ teaspoon Baking powder
- 1 ¼ teaspoon Baking soda (bicarbonate of soda)
- ½ teaspoon Salt
- 1 handful Fresh raspberries
For the raspberry buttercream
- 400 g Butter
- 550 g Icing sugar
- 1 tablespoon Raspberry extract
- 1 teaspoon Pink colouring optional
- 2 handfuls Fresh raspberries
- Pre-heat your oven to 180°C/ 356°F. Prep two baking trays with baking paper on the bottom. I used 2 deep 6-inch baking trays for this recipe (which I then cut into 4 slices). If you use 8-inch baking trays, you will be able to do two normal layers.
- In a large bowl, combine the milk and the apple cider vinegar. Put this to the side and allow it to curdle for a couple of minutes. Then add the oil, sugar and vanilla extract to the milk mixture. In another bowl, sieve the flour, cocoa, salt, baking powder + soda and combine. Using a large spoon, add the dry mixture to the wet, whisking as you go.
- Pour your cake batter into the two baking trays and bake for 50 minutes, or until a toothpick comes out clean. Leave to cool. If you make 8-inch cakes you only need to bake for 30 minutes.
- Once your cakes are completely cool, cut the top off of them to ensure that they are completely flush with the baking tray. This means they are both equal heights. Then, cut them into equal layers. I did four cake layers and I used a cake leveller to do this.
- In a standing mixer, mix the butter on a high speed for around 5 minutes. This will cream the butter. Then, add the icing sugar, Raspberry extract + Pink flavouring. Mix on a low speed for around 30 seconds and then increase to a high speed, until combined and fluffy (around 3 minutes). Add a tablespoon of water if you need to loosen the icing up a bit or more icing sugar if you want it thicker.
- Using a cake plate, layer the sponges up evenly with the raspberry buttercream icing in the middle. Scatter some fresh raspberries on top of the icing in the layers, before you add the next cake layer. This is optional but will add a yummy fresh fruit addition. Then add the remaining buttercream to the outside of the cake. I use a cake spatula to make this smooth. Add any decoration that you wish to the top - I used buttercream swirls and fresh raspberries! Enjoy 😀