Chocolate Velvet Cake with Raspberry Frosting

Ingredients

For the Chocolate Velvet Cake:

• 1 ¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 1 ½ tsp baking powder

• 1 ½ tsp baking soda

• ½ tsp salt

• 2 large eggs

• 1 cup buttermilk (room temperature)

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup hot coffee (or hot water for milder flavor)

For the Raspberry Frosting:

• 1 cup unsalted butter (softened)

• 4 cups powdered sugar (sifted)

• ½ cup seedless raspberry jam (good quality)

• 2–3 tbsp heavy cream (for texture)

• 1 tsp vanilla extract

• Fresh raspberries (for garnish)

Instructions

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Add eggs, buttermilk, oil, and vanilla. Beat until smooth.

4. Slowly pour in hot coffee and mix (batter will be thin — that’s good).

5. Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Raspberry Frosting:

1. Beat softened butter until creamy and pale.

2. Add powdered sugar, one cup at a time, mixing well.

3. Mix in raspberry jam and vanilla.

4. Add heavy cream as needed until frosting is fluffy and spreadable.

Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a generous layer of raspberry frosting.

2. Top with the second cake layer and frost the top and sides.

3. Garnish with fresh raspberries and a drizzle of extra raspberry jam if desired.

🌟 Tips for Extra Decadence

• Add a thin layer of ganache under the raspberry frosting for a richer bite.

• Chill the cake for 30 minutes before slicing for cleaner cuts.

• Decorate with chocolate curls or shavings for a bakery-style finish.