Description
This chocolate-covered raspberry layer cake features layers of moist red velvet cake, creamy white chocolate frosting, and fresh raspberries. A dream dessert for chocolate and fruit lovers!
Ingredients
Units
Scale
For the cake:
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups buttermilk
- 2 tsp vanilla extract
- 2 tbsp red food coloring
For the frosting:
- 2 cups white chocolate, melted
- 1 cup unsalted butter
- 3 cups powdered sugar
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Mix flour, cocoa powder, baking soda, and salt.
- Beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and food coloring.
- Alternately add dry ingredients and buttermilk, mixing until smooth.
- Divide batter between pans and bake for 25–30 minutes. Cool completely.
- Make the frosting: Beat butter, melted white chocolate, powdered sugar, and heavy cream until smooth.
- Layer the cakes with frosting and top with raspberries. Drizzle with white chocolate before serving.
Notes
- Use gel food coloring for a vibrant red color.
- Chill the cake for easier slicing
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American