The inspiration for this cake was Valentine’s Day. The deep, dark-chocolate mixed with the beautiful pink raspberry-buttercream frosting gave this cake a romantic look and taste. The buttercream melts in your mouth and the cake is left on your tongue absorbing all raspberry flavor.
For the Cake
Since this was a small romantic style cake, I used an 8-inch tall cake pan
- 1 Cup of Sugar
- 1 Cup of Flour
- 1/3 Cup of Cocoa
- 3/4 Teaspoon of Baking Soda
- 1 Teaspoon of Baking Powder
- 1/2 Teaspoon of Salt
- 1/2 Cup of Milk
- 1/3 Cup of Butter (melted)
- 1 Egg (beaten)
- 1 Teaspoon of Vanilla
- 1/2 Cup of Boiling Water
- 2 Drops of Red Food Coloring
For The Frosting
- 1 Stick of Butter (softened)
- 3 – 4 Cups of Powdered Sugar (Varies on how you frost. Do you want the frosting thick or thin?) The cake shown was on the thin side.
- 2-3 Drops of Raspberry Extract (taste your frosting at 2 drops to understand if it has enough flavor).
For the Cake
- Preheat the oven to 350 degrees F.
- Cut a circle of parchment paper to fit the bottom of the pan.
- Lightly grease and flour the side of the pan.
- Mix all the dry ingredients together.
- Mix all wet ingredients except the boiling water together.
- Mix everything together and add the boiling water slowly. This is going to seem like a lot of water in your mix but make sure you use it all or the cake will be dry.
- Fill your cake pan(s)
- Cook for 30-35 minutes and test with a toothpick.
For the Frosting
- Add the softened butter to the mixing bowl of your stand mixer (you can also use a hand mixer).
- Add the first cup of confectioners’ sugar.
- Add the raspberry extract.
- Mix on low at first and then turn up speed.
- Stop the mixer, add the second cup of sugar and mix again slowly at first.
- Stop mixer to taste for raspberry flavor, if you need more add it,
- Add 2 drops of red food coloring to achieve the pink color.
- Mix in the next cup of sugar.
- If you want thicker frosting, add more sugar.
- If your frosting is too thick you can add a little warm water.