We just had the Best Chocolate Cake with Buttercream and Raspberry Filling for Lissa’s birthday party! And oh my word it was way too good. This is actually a very simple recipe and it was so fun to decorate with fresh flowers from the garden.
My new favorite cake! The thing is all the recipes I share on the blog I love. But I am not kidding when I say this is the best chocolate cake I have ever had!
Best Chocolate Cake
Ingredients
Raspberry Filling
- 2 Cups Raspberries
- 1/2 Cup Sugar
- 1/2 tsp Vanilla Bean Paste
- Dash Lemon Juice
- 1/4 Cup Cornstarch
- 1/2 Cup Water
Cream Cheese Buttercream
- 1/2 Cup Butter
- 1/4 Cup Cream Cheese
- 3 Cup Powdered Sugar
- 1/2 Cup Milk
- 1 Tsp Vanilla Bean Paste
Cake
- 2 Cups Flour
- 2 Cups Sugar
- 1/2 Cup Cocoa Powder
- 1 1/2 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1 Tsp Salt
- 1 Cup Oil
- 1 Cup Buttermilk
- 2 Eggs
- 1 Tsp Vanilla Bean Paste
- 3/4 Cup Hot Espresso
Chocolate Buttercream Frosting
- 1/2 Cup Butter
- 2 Cups Powdered Sugar
- 1/2 Cup Cocoa Powder
- 1/2 Tsp Vanilla Bean Paste
- Dash Salt
- 1/4 Cup Milk
Instructions
Raspberry Filling
- Put all ingredients in large pot on medium heat.
- Cook for about 5 minutes until sauce thickens. Remove from heat and set aside.
Buttercream
- Soften cream cheese and butter.
- With a mixer mix the cream cheese and butter. Mix in the powdered sugar.
- Add in the milk and vanilla. Set aside.
Cake
- Mix together ingredients in the order listed.
- Line 2, 9 inch cake pans with parchment paper and spray.
- Pour batter into both pans. Bake at 350F for 30-35 minutes.
- Cool 10 minutes and flip onto parchment paper. Lay on cooling rack.
Chocolate Buttercream
- Soften butter. With a stand mixer with the wire whip add the butter and beat until smooth. Add powdered sugar, cocoa powder, vanilla, salt, and milk. Beat for about 2 minutes.
Assembling the Cake
- I added my chocolate butter cream around the edge of the cake layer and poured my raspberry filling in and let that cool in the fridge for 15 minutes.
- Take the cooled layers out then add your cream cheese buttercream to the top of your raspberry filling. Now stack your 2 layers. Let that cool in the fridge for another 15 minutes.
- Take out your cake and now coat the whole cake in the chocolate buttercream. Decorate. Then place in the fridge to cool until about 30 minutes before serving.
We started off by making the raspberry filling. I picked these up at our local farmers market, so they were so fresh and delicious. My daughter in law Lissa actually made this cake a few weeks ago for another birthday party and let us try some. So good!! But she did chocolate on chocolate, so if you want a rich chocolate cake omit the raspberry and cream cheese filling.
Best Chocolate Cake with Buttercream and Raspberry Filling
I like to prep all of my ingredients because then I know I am not missing anything. Plus is makes it easier when you start to mix all of your ingredients together.
Easy Birthday Cake
I recently updated one area of our garden, so I have some pretty flowers growing. I ran out there and picked a few of my favorites out. I might have gone a little overboard but the cake ended up looking sort of like a bouquet of flowers. It is so beautiful. Then I topped it with some strawberries and blueberries!
Lissa ended up getting our black electric lighter, a couple ceramic vases, then Claire is getting her some Geometry Not Paper Towels. Thank you for stopping by and I hope you love this cake as much as we do!
Hey there! I am Rhonda Hallstrom, creator and designer of Hallstrom Home. Making beautiful home decor is my way to inspire you to follow your dreams and amibitions. So come check out my shop and blog, I hope to get to know you. Thanks for stopping by at Hallstrom Home, Rhonda.