Description
A deliciously moist chocolate raspberry cake perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 0 teaspoon salt
- 1 cup buttermilk
- 0 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Whisk until well mixed.
- Add the buttermilk, vegetable oil, eggs, and vanilla; mix until smooth.
- Fold in the fresh raspberries gently, ensuring they are evenly distributed.
- Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a rack to cool completely.
Notes
- Ensure that the raspberries are fresh for the best flavor.
- Store leftover cake in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg