Raspberry Chocolate Cake
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Broma Bakery · by Sofi | Broma Bakery★ 5.0

Raspberry Chocolate Cake

NUTRITION · PER SERVING180M COOK
CAL 26%·PRO 10%
CARBS 76G58% OF CAL
3G FIBER11G OTHER61G TOTAL SUGAR
FAT 24G42% OF CAL
9G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layered chocolate cake filled with fresh raspberries and topped with rich chocolate frosting. A classic elegant dessert balancing fruity and decadent flavors.

dessertamericanbaked goodvegetarian
View the full recipe on Broma Bakery →

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Nutrition & ingredients

Ingredients

serves 16
  • 1 1/2 cups raspberries (fresh or frozen work!)
  • 2 to 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons lemon juice (juice of 1/2 a lemon!)
  • 1/2 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 3/4 cup granulated sugar
  • 3/4 cup Dutch processed cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1/2 cup strongly brewed coffee
  • 1 cup unsalted butter, at room temperature
  • 5 cups powdered sugar
  • 1/3 cup whole milk, slightly warmed up (this helps get your frosting glossy!)
  • 2 tablespoons corn syrup, optional, for shine
  • 1/2 teaspoon salt
  • raspberries, optional
PREP
40M
SODIUM
368MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.