Raspberry Layer Cake RecipeIngredients:For the Cake:

2 1/2 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsp vanilla extract
1 cup boiling water
For the Raspberry Sauce:

2 cups fresh raspberries
1/2 cup sugar
2 tbsp water
1 tbsp cornstarch, mixed with 2 tbsp cold water
For the Cream Filling:

2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
For Garnish:

Fresh raspberries
Mint leaves
Instructions:
Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
Make the Cake:

In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Beat until smooth, about 2 minutes.
Stir in boiling water (batter will be thin). Pour into prepared pans.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare Raspberry Sauce:

Combine raspberries, sugar, and water in a saucepan over medium heat.
Cook until raspberries break down, about 10 minutes.
Add cornstarch mixture, stir well, and simmer until thickened, about 5 minutes.
Strain sauce through a fine mesh sieve to remove seeds, set aside to cool.
Make Cream Filling:

In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Cake:

Place one cake layer on a serving plate. Spread with half of the cream filling.
Drizzle raspberry sauce over the cream. Place the second cake layer on top.
Spread remaining cream filling on top and drizzle with more raspberry sauce.
Garnish with fresh raspberries and mint leaves.
Serve and Enjoy:

Allow the cake to set in the fridge for at least an hour before serving.
This cake is not only stunning but packed with the rich flavors of chocolate and raspberry. It’s sure to impress at any gathering or can be a special treat for those at home. Enjoy crafting this beautiful dessert!

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