Go Back

Cocolate Fudge Raspberry Cake

Course: Dessert
Servings: 12
Author: Malinda


  • Cake
  • 1 3/4 c. all-purpose flour
  • 1 c. good quality unsweetened cocoa powder
  • 1 1/4 tsp. baking soda
  • 1/8 tsp. salt
  • 3/4 c. butter room temperature
  • 2/3 c. granulated sugar
  • 2/3 c. brown sugar packed
  • 2 large eggs
  • 2 tsp. vanilla
  • 1 1/2 c. buttermilk
  • Middle layer
  • 3/4 c. seedless raspberry spreadable fruit
  • Frosting
  • 3/4 c. butter room temperature
  • 3 1/2 c. powdered sugar
  • 1/3 c. good quality cocoa powder
  • 3 oz. good quality unsweetened chocolate melted
  • 2 tsp. vanilla
  • 1/3 c. milk


  1. Cake
  2. Preheat oven to 350.
  3. Grease and flour the bottom and sides of both pans.
  4. Mix flour, cocoa, baking soda, and salt in a medium sized bowl. Set aside.
  5. In a mixing bowl, beat butter and sugars at medium speed until light and fluffy.
  6. Add eggs one at a time, beating well after each addition.
  7. Add vanilla.
  8. At low speed, alternate with the flour and buttermilk and mix only until blended after each addition.
  9. Divide batter equally between prepared pans.
  10. Bake cakes for 25- 30 minutes. Or until a toothpick inserted in the middle comes out clean.
  11. Place pans to cool on a wire rack for 10 minutes.
  12. Take cake cake out of pans and finish cooling completely on racks.
  13. Frosting
  14. Beat butter and powdered sugar at a medium speed until light and fluffy.
  15. Add melted chocolate, cocoa powder, milk and vanilla.
  16. Continue beating until fluffy and smooth.
  17. Assembly
  18. Place one cake layer on a cake plate or stand.
  19. Pipe frosting around the outer edge of the cake to create a dam to hold in the raspberry filling.
  20. Spread on the raspberry filling.
  21. Top with second layer of cake.
  22. Spread remaining frosting on the top and sides of the cake.
  23. You can also reserve some frosting and pipe a decorative edge if desired.