Homemade Chocolate Raspberry Cake with Buttercream

Instructions

1️⃣ Prepare the Cake Layers

1. Preheat the oven: Set your oven to 350°F (175°C) so it reaches full temperature by the time the batter is ready. Grease two 8-inch pans and line each base with parchment paper to help the cakes release cleanly after baking.
2. Sift the dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting removes lumps—especially important with cocoa—and creates a fine, even texture in the finished cake.
3. Mix the wet ingredients: In a separate bowl, whisk the vegetable oil, eggs, buttermilk, and vanilla until fully combined. The buttermilk adds tenderness and moisture to the cake layers.
4. Combine wet and dry mixtures: Pour the wet ingredients into the bowl of dry ingredients. Mix gently until smooth and no streaks of flour remain. Do not overmix, as that can toughen the cake.
5. Add hot water: Slowly pour in the hot water and mix again. The batter will become thin—this is normal and helps create a soft, moist crumb once baked.
6. Divide and bake: Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before filling to prevent the cream from melting.

2️⃣ Prepare the Raspberry Cream

1. Beat the cream cheese: Using a mixer, beat the cream cheese until smooth and creamy with no lumps. This ensures the filling spreads evenly.
2. Add powdered sugar: Mix in the powdered sugar gradually until fully incorporated and smooth.
3. Add the cream: Pour in the heavy cream and beat until the mixture becomes slightly fluffy and thickened. The cream lightens the texture while keeping it stable.
4. Fold in raspberries: Add the fresh raspberries—and jam if using—and gently fold with a spatula to avoid crushing the berries too much.