As you can imagine, the raspberry filling looks and tastes as good as it sounds. Cool for 10 minutes. Add sugar and cornstarch and cook until thickened. Your email address will not be published. Line the bottom of each pan with a circle of parchment paper. The raspberry layer helps, but would’ve been better with more flavor. Add fresh raspberries on top, if desired. I highly recommend the coffee, though. Don’t over-mix: Over-mixing the batter is a common mistake and one of the biggest culprits of a dense, dry cake. Mix until combined. subscribe to get new recipes delivered via email: In a small bowl, combine the buttermilk, oil, eggs and vanilla. Whisk this together until it is smooth. This is my stand-by recipe for birthday cakes and special events and everyone always enjoys it. Let’s talk through each part of this cake. Add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened. Buttermilk is a really easy ingredient to make yourself, so don’t fret if you don’t have any on hand! Making your own homemade whipped cream is not hard at all. Pour this into the boiling raspberry mixture. Preheat oven to 350 degrees. Save my name, email, and website in this browser for the next time I comment. In an electric mixer fitted with the paddle attachment, beat butter on high speed until fluffy, about 2-3 minutes. Place one cake layer on a cardboard cake round. Buttermilk keeps quite a while in the fridge though, so if you bake often, I recommend buying pre-made buttermilk, so it is thick and creamy. Divide the batter evenly into the prepared pans. Fresh raspberries for topping on the cake. Buttermilk keeps this cake soft and helps it to rise. I think frozen cakes are easier to frost! Buy 16 ounces of frozen whipped topping and allow it to thaw before frosting the cake..*. How to Store Chocolate Cake with Fruit Filling, chocolate cake with raspberry filling and buttercream frosting. Grease and flour 2 round 8-inch cake pans. 12 ounces frozen unsweetened raspberries, divided (about 2-2 1/2 cups). Squeeze stars around the outer top edge of the cake. I would love to hear your experience. Crumble one layer into cake crumbs. I’ve never had it turn out poorly. Hi Rich, unfortunately it’s hard to say why the cake fell in the middle. Your email address will not be published. Pour batter into two 9-inch cake pans and bake at 350 for 30-35 minutes. Double Chocolate Cake with Raspberry Buttercream Filling. Place the flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and whisk together. Add desired amount of raspberry filling and spread into a smooth layer. Slowly add in the mix of dry ingredients while the mixer is on low. Place one cake layer down on a cake plate. Three layers of chocolate cake, homemade raspberry filling and fresh whipped cream might seem overwhelming, but I promise you it’s not.

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