Chocolate Cake with Raspberry Frosting

Chocolate Cake with Raspberry

Make this delectable Chocolate Cake with Raspberry Frosting for your next big event. It will definitely make a sweet impression on your guests.

Chocolate Cake with Raspberry Frosting
Makes 1 (9-inch) cake
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  1. 1 cup butter, softened
  2. ¾ cup firmly packed brown sugar
  3. ½ cup granulated sugar
  4. 3 large eggs
  5. 2½ cups cake flour*
  6. ¾ cup unsweetened cocoa powder
  7. 1½ teaspoons baking soda
  8. ½ teaspoon salt
  9. 1½ cups buttermilk
  10. ½ cup sour cream
  11. Fluffy Raspberry Frosting (recipe follows)
  12. Garnish: fresh raspberries, fresh mint
  1. Preheat oven to 350˚. Spray 3 (9-inch) cake pans with nonstick baking spray with flour.
  2. In a large bowl, beat butter and sugars at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, combine flour and next 3 ingredients. Gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Pour batter into prepared pans, and bake for 13 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
  4. Spread Fluffy Raspberry Frosting in between layers and on top and sides of cake. Garnish with fresh raspberries and mint, if desired.
  1. *We used Swans Down Cake Flour.
Paula Deen Magazine
Fluffy Raspberry Frosting
Makes about 6 cups
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  1. 1 (6-ounce) package fresh raspberries
  2. 1 tablespoon granulated sugar
  3. 1 teaspoon fresh lemon juice
  4. 1 cup butter, softened
  5. 1 (8-ounce) package cream cheese, softened
  6. 7 cups confectioners’ sugar
  1. In a small saucepan, combine raspberries, granulated sugar, and lemon juice. Bring to a boil over medium-high heat; reduce heat, and simmer 3 minutes, stirring frequently. Press mixture through a fine-mesh strainer, discarding solids. Cool to room temperature.
  2. In a large bowl, beat butter, cream cheese, and raspberry syrup at medium speed with a mixer until combined. Gradually add confectioners’ sugar, beating until smooth.
Paula Deen Magazine

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