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Easy Chocolate Cake With Raspberry Filling

Easy chocolate cake filled with raspberries and whipped cream.

My mother-in-law gave me this recipe for easy chocolate cake years ago when Chuck and I were first married. It is a simple cake that is mixed in one bowl. No need to seperate egg whites or dirty your kitchen.

This easy chocolate cake recipe has been my go-to chocolate cake for years. I have used it as the base for many creative recipes. My current favorite is this Raspecrry Chocoloate Cake with Whipped Cream Frosting. It is so. Good.

The tart flavor of the raspberries compliment the rich chocolate perfectly. The whipped cream frosting is light and not-to-sweet. Adding a bit of gelatin to the whipped cream topping will stablize it. This will keep in the refrigerator for 3-5 days.

Easy Chocolate Cake Recipe with raspberry filling and whipped cream frosting.

Easy Chocolate Cake Ingredients

Simple ingredients make the best cakes.

Like the best things in life, this chocolate cake starts with simple ingredients.

This easy chocolate cake recipe can be mixed in just one bowl.

You can simply put all of the ingredients in one bowl and mix. Be sure and follow the whipping times in the recipe so you end up with a fluffy, moist, cake.

How to Make Raspberry Filling

Homemade raspberry filling for chocolate cake.

The raspberry filling is made with just two ingredients; raspberries and sugar. Crush the raspberries, add the sugar, then cook over a low heat. This can be done while the cake is baking.

Pushing your raspberry filling to remove the seeds.

Pressing the raspberry filling through a sieve will help remove any seeds.

The pan I am using is this (affiliate) Enameled Cast Iron from Amazon.

Spread the raspberry filling onto the cooled cake.
Chocolate cake with layers of raspberries and whipped cream.

Easy Chocolate Cake with Raspberry Filling

An easy cake recipe that is perfect for beginners. All ingredients are mixed in one bowl.

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

Dry ingredients

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Wet Ingredients

  • 1 cup butter softened
  • 3/4 cup milk
  • 1/2 cup water
  • 2 large eggs
  • 2 teaspoons vanilla extract

Rapsberry Filling

  • 4 cups raspberries
  • 1 cup sugar

Whipped Cream Topping

  • 1 pint whipped cream
  • 1 tablespoon powdered sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon gelatin

Instructions

  1. Preheat oven to 350 degrees

  2. In large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.

  3. Add softened butter, milk, water, eggs, and vanilla extract to mixing bowl. Beat on medium for one minute.

  4. Beat on high for three minutes.

  5. Pour cake batter into well-oiled baking pan.

  6. Bake for 35-40 minutes.

  7. Cool in pan for 10 minutes, then cool on cooling rack.

Rapberry Filling

  1. Add raspberries to medium sauce pan and crush with potato masher. Add sugar

    Pushing your raspberry filling to remove the seeds.
  2. Cook until just boiling. Simmer for 3 minutes.

  3. Run raspberries through sieve to remove seeds.

  4. Cool completely in refrigerator

Whipped Cream Topping

  1. Beat cream in cold mixing bowl until soft peaks form.

  2. While still beating, add in powdered sugar, vanilla extract, and gelatin.

  3. Beat until stiff peaks form. Do not over beat, or cream will get lumpy.

  4. Refrigerate until needed.

Finishing the Cake

  1. Spread the bottom layer of the cake with raspberry filling, then whipped cream.

    Spread the raspberry filling onto the cooled cake.
  2. Place second cake on top, frost top and sides of cake with whipped cream.

    Chocolate cake with layers of raspberries and whipped cream.
  3. Keep cake in refrigerator until ready to serve.

I hope you enjoy this cake as much as we did! If you end up baking it, be sure and leave a comment and let me know what you think.

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