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Raspberry Chocolate Cake Recipe

February 1, 2021 · In: Cake, Featured, Recipes, Seasonal, Valentines

One of the very first recipes I put on this blog was this Raspberry Buttercream recipe. It’s one of my favorite buttercream recipes ever – ultra flavorful, not too sweet, and the natural color is just so beautiful! I’ve paired it with so many cake flavors (it truly goes with anything), but this Raspberry Chocolate Cake recipe is one classic flavor pairing I had yet to officially turn into a recipe until now. So with Valentine’s Day approaching, I thought it would be the perfect time to share this recipe with you to bake up for your loved ones! 

raspberry chocolate cake recipe by sugar and sparrow

This cake is so simple to whip up and the flavor combination is just divine. I’d even go as far as to say it’s a pretty sensual cake (cue the sax solo). The raspberry buttercream makes it extra aromatic and paired with the chocolate cake, the flavor is decadent but not too heavy. The perfect cake for any raspberry chocolate lover and anyone who doesn’t yet realize they’re a fan of these flavors (aka just about everyone!).

chocolate raspberry cake
chocolate raspberry cake by sugar and sparrow

It all starts with my favorite One-Bowl Chocolate Cake Recipe, which is just as easy as it sounds. Basically put everything into one bowl (in the right order, of course) and mix it up! Just in case you want to watch the process before you make this recipe, I do have a YouTube video that I whipped up to walk you through it. It’s basically everything you need and want in a chocolate cake: moist crumb, rich chocolate flavor, and simple ingredients. 

chocolate cake with raspberry buttercream recipe
raspberry chocolate cake recipe by sugar and sparrow

The Raspberry Buttercream is the filling and the frosting on this one, because it’s just so good that way. The secret to the beautiful flavor and consistency of this buttercream is freeze-dried raspberries. There are a few reasons for this: 1) fresh berries have a ton of liquid in them, so when you try to use them in a buttercream recipe, you end up with a more soupy consistency that doesn’t (in my experience anyways) really jive with the butter in the recipe, so it ends up looking really gritty and glossy (in a bad way). And 2) All of that liquid takes away from the flavor of the berry, so you don’t get that perfect raspberry flavor anyways. 

Instead, freeze-dried berries remove the liquid from the berry and keep all the flavor intact, so adding them to buttercream gives you the most flavorful buttercream with just the right consistency. And just look at that naturally gorgeous color! No added food color gels on this one, folks. This is the brand I use in the recipe, but you can find freeze-dried raspberries at most grocery stores, Trader Joe’s, and even Target if you’d rather shop local.

chocolate cake with raspberry frosting
chocolate ganache drip cake recipe

To decorate this beauty, I added a chocolate ganache drip and used Wilton Tip 4B to pipe swirls all around the top before adding a fresh raspberry to each. This recipe yields a triple layer 6-inch cake, but if you’d rather make a little 4-inch version instead you can half the entire recipe (cake and buttercream) to make a better sharing size for 2-4 people. And if this is your first time making and assembling a layer cake, or you want to learn my techniques for doing so, be sure to check out my Cake Basics series that shows you how to build a layer cake from start to finish!

raspberry chocolate cake recipe

Raspberry Chocolate Cake Recipe

5 from 7 votes
Layers of rich chocolate cake filled and frosted with raspberry buttercream and dripped with chocolate ganache for extra decadence – a raspberry chocolate lover's dream cake!
Print Recipe Pin Recipe
Prep Time:30 mins
Cook Time:40 mins
Servings: 15 slices

Ingredients

Chocolate Cake

  • 2 Cups (265g) all purpose flour
  • 1 2/3 Cups (340g) granulated white sugar
  • 2/3 Cup (60g) unsweetened natural cocoa powder not Dutch Process
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 Cup (120ml) vegetable oil
  • 2 whole eggs, room temperature
  • 1 1/2 tsp pure vanilla extract
  • 1 Cup (240ml) full-fat buttermilk, room temperature* DIY recipe in notes
  • 1 Cup (240ml) hot water

Raspberry Buttercream

  • 1 1/2 Cups (339g) unsalted butter, room temperature
  • 1 Cup (34g) freeze dried raspberries
  • 4 1/2 Tbsp (68ml) whole milk, room temperature
  • 1 1/2 tsp vanilla extract
  • 6 Cups (720g) powdered sugar
  • 1/4 tsp salt

Chocolate Ganache

  • 1/2 Cup semi-sweet chocolate chips
  • 1/2 Cup heavy whipping cream

Additional Garnishes

  • fresh raspberries, optional

Instructions

Make the Chocolate Cake

  • Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle. 
  • Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. 
  • Pour into prepared cake pans no more than 2/3 full and bake for 40-45 minutes, until a wooden toothpick inserted comes out clean. Cool completely before filling and frosting.

Make the Raspberry Buttercream

  • With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.
  • Whip the butter using a stand mixer with a paddle attachment on medium speed until it’s creamy and light in color (5-10 minutes). Add vanilla, milk, and raspberry powder and continue to mix on medium for about two minutes.
  • Add powdered sugar a few cups at a time, scraping down the bowl and paddle after each addition. Add the salt and mix on low for another 30 seconds. 

Make the Chocolate Ganache

  • Place chocolate chips into a heat resistant bowl (glass or metal). If you’re starting with a chocolate bar, chop it into small pieces until they’re about the size of chocolate chips. 
  • In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer. I always look for small bubbles forming around the edge and a soft simmer starting in the middle. When it's reached this point, pour the cream into your bowl of chocolate and let sit for about 30 seconds. 
  • Whisk it together until it’s uniform in consistency and there are no bits of chocolate left on your whisk. Cool ganache at room temperature for 10-20 minutes, or until the ganache itself is room temperature or slightly above. 

Assembly

  • Once the Chocolate Cakes are cooled completely, level and torte the layers to make them even before filling and frosting with the Raspberry Buttercream. After the final layer of frosting is applied, chill the cake for 20-30 minutes before dripping with the Chocolate Ganache. To recreate the look pictured, add swirls of Raspberry Buttercream around the top of the cake with Wilton Tip 4B and add a fresh raspberry to the top of each swirl.

Notes

*DIY Buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. 
Make Ahead Tips: 
  1. The Chocolate Cake can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. 
  2. The Raspberry Buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and mix it together on low for about 30 seconds to bring it back to frosting consistency.
  3. The Chocolate Ganache can be made ahead and stored in the refrigerator in an airtight container for up to two weeks. When you’re ready to use it as a drip, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.
To Make as Cupcakes: fill cupcake tins no more than 2/3 full and bake at 350ºF for 15-17 minutes, until a toothpick inserted comes out clean. 

Did you make this recipe? I want to know what you think! Let me know in the comments below or tag me on Instagram. I love to see what you’re caking!

By: Whitney · In: Cake, Featured, Recipes, Seasonal, Valentines · Tagged: chocolate, chocolate cake recipe, chocolate ganache, chocolate raspberry cake, drip cakes, freeze dried raspberries, pink cake, raspberry, raspberry buttercream recipe, raspberry chocolate cake, valentines day cakes

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Comments

  1. Paula says

    February 2, 2021 at 3:10 pm

    Hi Whitney! I am going to make this cake soon, and I was looking at the raspberry buttercream recipe. It says to use 26g of freeze dried raspberries. I did buy the same one’s you used from Trader Joe’s, and their bag is 34g. So just to make sure, I would be using almost the entire bag for the buttercream recipe, yes? I just weighed 26g on my scale, but that comes out to 1 cup in my glass measuring cup, and your recipe says 1 1/2 cups. Just a little confused…Thank you for your clarification. Can’t wait to try!

    Reply
    • Whitney says

      February 3, 2021 at 8:07 am

      Hi Paula! That is correct – you’ll use almost the entire bag of raspberries. You could even use the whole bag and be just fine since the seeds account for a lot of that extra weight and will be sifted out. As far as the cup measurement goes, I’ll have to remeasure and see if that might have been a typo on my part. I usually go by gram measurement for the berries. Hope that helps in the meantime!

      Reply
      • Paula says

        February 6, 2021 at 12:18 pm

        5 stars
        Thank you Whitney! I made this frosting, and it’s gorgeous!!!!! I have yet to put my cake together, but I really appreciate your reply. I’ll tag you when I have it complete. 🙂

        Reply
        • Whitney says

          February 8, 2021 at 8:43 am

          Yay, Paula! So happy you love this recipe and I’m so excited to see!

          Reply
      • Annalynna Andrew says

        March 20, 2023 at 8:04 pm

        5 stars
        Hi Whitney ! Instead of fresh raspberries for the frosting , can I also use raspberry puree ?

        Reply
        • Whitney says

          March 20, 2023 at 9:28 pm

          Hi Annalynna! I have only ever tried this recipe with freeze dried raspberries but you could absolutely try pureeing some raspberries and cooking them down until there’s the least amount of liquid left, bringing the reduced puree to room temp and then adding it in. I think that would work much better than pureed raspberries because those might add too much liquid and curdle the buttercream. Hope that helps!

          Reply
  2. Paula says

    February 3, 2021 at 11:51 am

    Hi Whitney. Wondering if you have a favorite cake cutting chart that you follow?

    Reply
    • Whitney says

      February 4, 2021 at 9:20 pm

      Hi Paula! I don’t follow a cake cutting chart, but I do use this method: https://www.youtube.com/watch?v=V-TqeSvUbFs

      Reply
      • Paula says

        February 6, 2021 at 12:24 pm

        5 stars
        Perfect!

        Reply
  3. Margaret says

    February 6, 2021 at 3:02 am

    Hi Whitney! I am excited to try making this cake! It looks beautiful and delicious. If I wanted to kick it up a notch and add something in between the cake layers (in addition to the buttercream) what would you suggest? Do you think fresh raspberries and additional chocolate ganache would work? Or do you think that would be too much.

    Reply
    • Whitney says

      February 8, 2021 at 8:43 am

      Hi Margaret! I think fresh raspberries and chocolate ganache would be perfect for adding extra elements in between the layers! If you do this be sure to add a buttercream dam when filling the cake so that the ganache and juice from the berries don’t leak out. You’ll find info for how to do that on this post: https://sugarandsparrow.com/fill-and-stack-cake-layers/

      Reply
  4. Sarah Shaler says

    February 11, 2021 at 9:37 pm

    Hi, Whitney!!

    I am so excited to try this recipe for Valentine’s Day! I’m trying to decide between baking the 4-inch or 6-inch cake. With the 4-inch version, would the halved batter amount be split between two or three 4-inch pans? I just want to be totally sure, haha! Thanks so much!

    Reply
    • Whitney says

      February 14, 2021 at 8:12 pm

      Hi Sarah! Half of the batter should be enough for three or four 4-inch layers. Enjoy!

      Reply
  5. Gwyneth says

    February 27, 2021 at 7:43 am

    Hi Whitney! Do you have a recipe for a raspberry cake filling that you love?

    Reply
    • Whitney says

      February 28, 2021 at 7:30 pm

      Hi Gwyneth! The closest thing to a raspberry filling recipe I have is the raspberry buttercream recipe that I used on this cake. I’ll add it to my list of future recipes to concoct though!

      Reply
  6. Hailey says

    March 30, 2021 at 5:55 pm

    Hi Whitney! For this recipe, you said that we could either use two 8″ pans or three 6″ pans, but I was wondering what pans you used?

    Thanks in advance!! (:

    Reply
    • Whitney says

      April 1, 2021 at 9:37 am

      Hi Hailey! I used three 6-inch pans for this recipe (and all of my recipes)!

      Reply
  7. Petra says

    April 30, 2021 at 1:10 pm

    Hi Whitney
    I would like to make a 2 layer 8 inch chocolate cake, fill it with rasberry buttercream and crumb coat and frost it with vanilla buttercream (I’m making your galaxy cake) could you tell me much rasberry buttercream I would need for the filling only please?
    Thank you

    Reply
    • Whitney says

      April 30, 2021 at 7:48 pm

      Hi Petra! For the filling only, you can make half of this recipe to have just the right amount: https://sugarandsparrow.com/raspberry-buttercream-recipe/ enjoy!

      Reply
  8. Thea says

    August 29, 2021 at 1:54 am

    Hi Whitney!

    I found this cake and it is perfect for what I am looking to make for the baptism of my newly born niece :)!
    I have two questions for you,
    If I use 3 layers of 8 inch cakes – would I increase the batter by 50%? If so, how much more time do you think I should add to the cooking time?
    My second question is whether you think I can use lemon instead of white vinegar to make the buttermilk?
    Can’t wait to try this!:)

    Reply
    • Whitney says

      August 29, 2021 at 9:32 pm

      Hi Thea! To make enough batter for three 8 inch layers I would definitely make 1.5x this recipe. I would check the cakes at 40 min and see if you need more time from there. I’ve never subbed in lemon for the buttermilk but I think that should work. If you try it let me know how it goes. Enjoy!

      Reply
  9. Nat says

    October 3, 2021 at 1:49 am

    Hi, I made your vanilla cake and it was so yum. I wanna try this next and was wondering if I could substitute oil with melted butter?

    Reply
    • Whitney says

      October 3, 2021 at 2:45 pm

      Yay, Nat! So happy to hear you love my vanilla cake recipe! I’ve never tried this recipe with melted butter before. I have a hunch that it would work, but I’m not entirely sure so it would be an experiment. Let me know if you try it!

      Reply
  10. Barb says

    February 5, 2022 at 12:37 pm

    5 stars
    I’ve made this cake a couple of times and am impressed with how well it turns out at high altitude. I live in the Denver area and usually have to modify cake recipes, but this one has turned out great both times without needing any adjustments. I’m wondering if it has to do with the smaller pan or the extra liquid, but whatever the reason it’s a great recipe! Thanks for sharing!

    Reply
    • Whitney says

      February 6, 2022 at 8:33 pm

      That’s amazing, Barb! I’m so happy that this cake has been a hit and you haven’t had to alter it for high altitude. Thanks so much for letting me know!

      Reply
  11. Shannon says

    February 23, 2022 at 11:32 am

    I love love love Sugar and Sparrow. Great work! Question – I’m going to make this frosting for a 3 tier 9 inch cake. Would this frosting recipe be enough?

    Reply
    • Whitney says

      February 25, 2022 at 8:24 am

      Thanks so much, Shannon! This frosting makes about 6 Cups of buttercream, which should be enough to fill and frost a 3-layer 9 inch cake. You might need to make a little more (about 1 Cup) for the swirls on top though. If you’re planning on adding the swirls on top, I would make half of this recipe (which will yield 1.5 Cups when halved): https://sugarandsparrow.com/raspberry-buttercream-recipe/ hope that helps!

      Reply
  12. Vicki says

    April 7, 2022 at 2:31 pm

    5 stars
    This cake is simply beautiful and delicious! Thank you for sharing your talent!

    Reply
    • Whitney says

      April 7, 2022 at 2:37 pm

      Yay, Vicki! I’m so happy you loved this recipe and thanks for the kind words 🙂

      Reply
  13. Danielle says

    May 10, 2022 at 8:45 am

    5 stars
    All I used was the frosting and it was Amazing

    Reply
    • Whitney says

      May 10, 2022 at 9:29 am

      Yay, Danielle! I’m so happy you love this raspberry buttercream as much as I do!

      Reply
  14. Layla says

    May 12, 2022 at 4:38 am

    Heya! Can’t wait to make this!

    What would you reccommend increasing the recipe by for a 2 layer 12inch square cake? (I am sculpting it into a bum for a commission.) thanks!

    Reply
    • Whitney says

      May 14, 2022 at 7:19 pm

      Hi Layla! I would recommend making 2.5x the cake part of this recipe to have enough for two 12 inch square pans. Hope that helps!

      Reply
  15. Rachel says

    May 29, 2022 at 10:54 am

    I am excited to try this cake! Could you tell me how many cups of buttercream this recipe makes?

    Reply
    • Whitney says

      May 31, 2022 at 7:31 pm

      Hi Rachel! I’m excited for you to try this cake! The buttercream portion of the recipe makes about 4.5 cups of buttercream.

      Reply
  16. Heather says

    August 16, 2022 at 7:34 am

    I’m excited to make this cake for my dad’s birthday, however, I’m curious about the consistency of the raspberry buttercream – do I need to thin it for the crumb coat or should it be ok as is? Thanks in advance!

    Reply
    • Whitney says

      August 16, 2022 at 8:49 pm

      Hi Heather! You shouldn’t need to thin this buttercream for the crumb coat, but if you do feel like it needs thinning you can easily add 1-2 tsp of additional milk to thin it out. Hope that helps!

      Reply
  17. Lauren says

    January 4, 2023 at 11:33 am

    your recipe sounds amazing. I would like to use it for my son’s bday party, and I am curious how you would tweak the measurements and baking time to convert it into cupcakes?

    Reply
    • Whitney says

      January 9, 2023 at 9:56 pm

      I’m so excited for you to make this! To bake this recipe as cupcakes, fill the cupcake tins no more than 2/3 full and bake at 350F for 15-18 minutes, or until a toothpick inserted comes out clean.

      Reply
      • Rachel says

        March 5, 2023 at 1:48 pm

        Would you happen to know approximately how many cupcakes the recipe makes?

        Reply
        • Whitney says

          March 6, 2023 at 9:23 am

          Hi Rachel! This recipe makes 30-35 cupcakes 🙂

          Reply
          • Rachel says

            March 6, 2023 at 1:19 pm

            Thank you! I’m making these today for my daughter to take to our homeschool group. She’s turning 10 tomorrow.

  18. Lauren says

    January 4, 2023 at 11:35 am

    How could this be converted into a 9 by 13 inch sheet cake?

    Reply
    • Whitney says

      January 9, 2023 at 9:54 pm

      Hi Lauren! You can absolutely bake this recipe as a 9 x 13 sheet cake. Fill the pan no more than halfway full and bake at 350F for 5-10 minutes longer than the baking time listed. Here’s a blog post I wrote with more info on converting my recipes into sheet cakes: https://sugarandsparrow.com/sheet-cake-recipes/ Hope that helps!

      Reply
  19. Jessica says

    February 20, 2023 at 8:24 am

    Hi, would the frosting recipe be enough to fill, coat and do the top part of a 3 layer 8 inch cake? Thanks!

    Reply
    • Whitney says

      February 21, 2023 at 7:38 pm

      Hi Jessica! I would make 1.5x the buttercream portion of the recipe to have enough for three 8 inch layers. You can use this recipe scale calculator to make the math easier: https://www.inchcalculator.com/recipe-scale-conversion-calculator/

      Reply
  20. Lydia Benton says

    July 5, 2023 at 2:42 pm

    Hi Whitney! I am not the biggest fan of chocolate, so I was wondering if you think this recipe would go well with the cake swapped out for your lemon cake or vanilla cake? If so, do you recommend a white chocolate ganache on top?

    Reply
    • Whitney says

      July 10, 2023 at 10:14 pm

      Hi Lydia! Raspberry buttercream would work amazingly well with lemon cake or vanilla cake, and yes on the white chocolate ganache!

      Reply
  21. LORI VANSKYHOCK says

    August 16, 2023 at 6:48 am

    5 stars
    I cook, but I’m not much of a baker. My niece wanted a chocolate cake with raspberry frosting for her birthday (she herself is a master baker, so I was challenged). Made this recipe and it was the bomb! It looked almost like the picture and exploded with flavor (I used dark cocoa powder). I sprinkled some fairy dust on top to add a little luster and make it sparkle. Just wish I could upload a photo to show you how beautiful it was! Will definitely be making this again!

    Reply
    • Whitney says

      August 18, 2023 at 1:03 pm

      Yay, Lori! I’m so happy to hear that this recipe was such a success! If you want to DM me a pic on Instagram I’d love to see, or you can email me one at sugarandsparrow@gmail.com. So thrilled that you loved this one!

      Reply
  22. Lilly says

    August 24, 2023 at 1:17 pm

    Hi Whitney, I love your cakes and I’m about to make this one, but I was wondering if you have to make a different amount of buttercream for 2 8in pans instead of 3 6in pans, and thanks for sharing these awesome recipes.

    Reply
    • Whitney says

      August 28, 2023 at 10:30 pm

      Hi Lilly! Yes, the same amount of buttercream works well for 2 8-inch layers.

      Reply
  23. Lilly says

    August 31, 2023 at 8:46 am

    Thank you Whitney, I made this cake and my whole family loved it!

    Reply
    • Whitney says

      September 6, 2023 at 11:59 am

      So happy to hear that, Lilly!

      Reply

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EGGNOG LAYER CAKE 🤍🎄I put a Biscoff spin on EGGNOG LAYER CAKE 🤍🎄I put a Biscoff spin on this holiday cake favorite from my blog + it turned out AMAZING: layers of eggnog-infused cake, spiced eggnog buttercream, and @lotusbiscoff cookie crumbles, topped with a Biscoff cookie butter drip! ⁣
⁣
This recipe originally has an eggnog ganache drip (also so delish!), but if you want to try the cookie butter drip here’s what you do: melt about 1/2 Cup of Biscoff cookie butter in the microwave for 20 seconds until it’s pourable consistency, then add it to a piping bag and drip onto the cake. For best results, make sure the frosting is nice and chilled before you drip ❄️⁣
⁣
Full original recipe is here: sugarandsparrow.com/eggnog-cake-recipe/ ✨⁣⁣
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#eggnog #layercake #holidaybaking #christmascake #biscoffcake #biscoff #bake #cakes #cakesofinstagram #cakedecorating #dripcake
RAFAELLO CAKE 🤍🥥 fully inspired by @ferrero RAFAELLO CAKE 🤍🥥 fully inspired by @ferrerorocherusa Rafaello truffles + one of my fave holiday cake ideas of all: layers of delicious almond cake, coconut cream filling, toasted almonds, and white chocolate coconut buttercream ✨I even rolled it in shredded coconut just like the real deal 🙃⁣ ⁣
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Full recipe linked in my bio + at sugarandsparrow.com/rafaello-cake-recipe⁣⁣
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#ferrerorocher #cake #rafaellocake #cakedecorating #holidaybaking #christmascake #coconutcake #almondcake #sugarandsparrow #bakingfun #bake #cakesofinstagram
FERRERO ROCHER CAKE 🍫🌰 this is my personal F FERRERO ROCHER CAKE 🍫🌰 this is my personal FAVE cake recipe from my book + so perfect for the holiday season: rich chocolate cake with Nutella buttercream and chopped Ferrero Rocher truffles sprinkled between each layer, topped with toasted hazelnuts and a generous amount of Nutella ganache poured right on top 🙌🏽 It’s a chocolate hazelnut lovers DREAM 😍⁣
⁣
Find the full recipe + decorating tutorial on page 185 of my book, Anyone Can Cake. Order worldwide at anyonecancake.com or at the links in my bio!⁣
⁣⁣⁣
#ferrerorocher #ferrerorochercake #chocolatecake #nutella #cakesofinstagram⁣⁣
#cakedecorating #chocolatehazelnut #cake #baking #layercake #anyonecancake #hazelnut #holidaybaking
CHOCOLATE CARAMEL PECAN PIE CAKE 🤎✨if you’r CHOCOLATE CARAMEL PECAN PIE CAKE 🤎✨if you’re looking for Thanksgiving dessert inspiration add this to your list: layers of decadent chocolate cake, gooey pecan pie filling, salted caramel, and brown sugar buttercream. It’s 100% inspired by a chocolate pecan pie with salted caramel topping I make every Thanksgiving + the cake version is 🙌🏼⁣
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Find the full recipe linked in my bio + at sugarandsparrow.com/chocolate-pecan-pie-cake-recipe⁣
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#fallbaking #pecanpie #chocolatecake #saltedcaramel #thanksgivingdesserts #bake #bakinglove #cakedecorating #layercake #cakesofinstagram #cake #pecan
MARBLE CAKE 🤩 this cake is so fun to make + sli MARBLE CAKE 🤩 this cake is so fun to make + slice into! It starts with my FAVE vanilla cake recipe, half of which gets turned into chocolate cake batter with a few simple ingredients. Marble the batters together and be amazed 🙌🏼 then pair it with chocolate buttercream for extra deliciousness!⁣
⁣
MARBLE CAKE ⁣
Yield: 3 6-inch layers or 2 8-inch layers⁣
⁣
INGREDIENTS: ⁣
⁣
Vanilla Batter:⁣
2 3/4 Cups (290g) sifted cake flour DIY recipe in notes⁣
2 tsp baking powder⁣
1/2 tsp baking soda⁣
1 tsp salt⁣
3/4 Cup (170g) unsalted butter, room temperature⁣
1 1/2 Cups (300g) granulated sugar⁣
2 large eggs + 2 large egg whites, room temperature⁣
1 Tbsp pure vanilla extract⁣
1/2 Cup (120g) sour cream, room temperature⁣
1 Cup (240ml) whole milk, room temperature⁣
⁣
Chocolate Batter:⁣
1/4 Cup (22g) sifted unsweetened natural cocoa powder⁣
1 1/2 Tbsp (19g) granulated sugar⁣
1 1/2 Tbsp whole milk, room temperature⁣
3/4 tsp instant coffee or espresso powder (optional)⁣
⁣
INSTRUCTIONS + full recipe (with buttercream!) linked in my bio or at sugarandsparrow.com/marble-cake-recipe ✨⁣
⁣
#marblecake #chocolatecake #vanillacake #baking #cake #cakesofig #cakedecorating #chocolate #vanilla #chocolatebuttercream #bakedfromscratch #satisfyingfood

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