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Dessert Recipes

Raspberries ‘n’ Cream Chocolate Cake

Our from-scratch fudgy frosting is so rich and decadent, no one will guess it comes together in a snap.

Serving Size:


Active Time:

1 hr.

Total Time:

3 hrs.


  • 1⅓ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup + 12 Tbs. butter, at room temp.
  • 1¼ cups granulated sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 cup milk
  • 1½ (3.5 oz.) dark chocolate candy bars, melted and cooled
  • 2½ cups + ¼ cup confectioners’ sugar
  • ¼ cup half-and-half
  • 1 cup heavy cream
  • 1 (6 oz.) cont. raspberries


  1. Heat oven to 350°F. Coat 2 (8”) square cake pans with baking spray with flour. In bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
  2. On medium speed, beat ½ cup butter with granulated sugar until fluffy. On low, beat in eggs and vanilla. Alternately beat in flour mixture and milk. Divide batter between pans. Bake until toothpick inserted into centers comes out clean, 25 min. Cool 20 min. Transfer from pans to rack; cool.
  3. On medium-high speed beat remaining butter until fluffy, 1-2 minutes. Add melted chocolate; beat until combined, 1 minute. Gradually add 2½ cups confectioners’ sugar and half-and-half; beat until light and fluffy, about 2 minutes. On medium-high, beat cream and remaining ¼ cup confectioners’ sugar until stiff. Place 1 cake layer on serving plate. Spread with whipped cream; press in raspberries. Top with remaining cake layer. Spread with chocolate frosting.

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