Ingredients
Cake Ingredients
- 2 cups all-purpose flour (250 grams)
- ¾ cup cocoa powder (60 grams) (Dutch process preferred)
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ cup vegetable oil (120 ml)
- 2 cups granulated sugar (400 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup buttermilk (180 ml) (room temperature)
- 1 cup very hot coffee (240 ml) (or boiling water)
Raspberry Frosting Ingredients
- 2 cups raspberries
- 1 cup unsalted butter (226 grams) (softened to room temperature)
- 3½ to 4½ cups powdered sugar (385 – 495 grams)
- ¼ teaspoon salt
- 1-2 tablespoons whipping cream (15-30 ml) (if needed)
Instructions
- Prepare the pan: Preheat the oven to 350℉ (180℃). Grease and lightly dust a 9×13 inch (23×33 cm) baking pan with cocoa powder, then set it aside.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder (sifted if lumpy), baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate large bowl, use a stand or hand-held electric mixer to beat together the vegetable oil, granulated sugar, eggs, and vanilla extract on medium speed until combined.
- Add liquids carefully: Lower the mixer speed to low and beat in the buttermilk followed by the very hot coffee (or boiling water). Turn off the mixer and scrape down the bowl sides to ensure even mixing.
- Combine wet and dry: Gradually add the wet ingredients into the dry mixture. Mix until smooth and lump-free, scraping the bottom and sides of the bowl. The batter will be thin but well blended.
- Bake the cake: Pour the batter into the prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
- Prepare raspberry puree: Place raspberries in a blender or food processor and blend. Strain the puree through a fine sieve, pressing with a spoon to extract juice while discarding seeds. Do this in batches for ease.
- Reduce puree: Transfer the strained raspberry juice to a small saucepan. Heat over medium heat, stirring frequently, until it boils and reduces to about ¼ cup of thick raspberry mixture. Let cool completely, preferably chilling in the fridge to speed the process.
- Make raspberry frosting: In a large bowl, beat the softened butter on medium speed until fluffy. Gradually beat in 3 cups of powdered sugar on low speed until combined.
- Add puree and salt: Ensure the raspberry puree is cold before adding it to prevent frosting separation. Add the puree and ¼ teaspoon salt to the butter mixture, then beat until fully incorporated.
- Adjust frosting consistency: If the frosting is too thick, gradually beat in 1-2 tablespoons of whipping cream, one tablespoon at a time. For a sweeter and thicker frosting, beat in the remaining powdered sugar in ½ cup increments.
- Frost the cake: Use a flat-edge knife or the back of a spoon to spread the frosting evenly on the cooled cake, creating swirling patterns for a decorative finish.
Notes
- Using Dutch process cocoa powder is preferred for a smoother, richer chocolate flavor.
- Hot coffee enhances the cocoa’s depth and improves the cake’s moisture.
- Ensure the raspberry puree is fully cooled before mixing into the frosting to prevent separation.
- Adjust the thickness of the frosting with powdered sugar or cream, depending on your preferred texture and sweetness.
- For best results, allow the cake to cool completely before frosting to avoid melting the frosting.
- You may substitute boiling water for coffee if preferred, though coffee adds flavor complexity.
- To speed up cooling of the raspberry puree, refrigerate for at least 30 minutes.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian