"Dark and rich layers of chocolate sour cream cake, filled with fluffy raspberry buttercream"
Chocolate Cake with Raspberry Buttercream
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Prep time 15mins
Cook time 30mins
Serves or Makes: 10-15
Recipe Card
ingredients
For the Cake
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened dark Dutched cocoa powder
- 1/2 teaspoon baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon Kosher salt
- 4 large eggs
- 1 cup whole milk
- 1 cup full-fat sour cream
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
ingredients
For the Buttercream
- 1 1/2 cups unsalted butter, softened to room temperature
- 1/2 cup seedless raspberry jam
- 3 cups powdered sugar
- 1 tablespoon meringue powder, optional
- 1 teaspoon vanilla extract
Method
For the Cake
Step 1
Preheat the oven to 350°F. Spray the bottoms of three 8-inch round cake pans with non-stick spray.
Step 2
In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt, then whisk until completely combined.
Step 3
In a large bowl, whisk together the eggs, milk, sour cream, oil and vanilla until smooth. Add the dry ingredients to the wet, and whisk for about 30 seconds until well combined and mostly free of lumps.
Step 4
Divide the batter between the pans. Tap the pans lightly on the counter a few times to pop any large air bubbles. Bake the cakes on the center rack for about 25-30 minutes, until a toothpick or cake tester comes out clean or with moist crumbs clinging to it, and the tops spring back when gently touched.
Step 5
Set the pans on a wire rack, cover loosely with a clean kitchen towel and cool completely before frosting.
For the Buttercream
Step 1
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and jam for one minute until smooth. Scrape the bowl down. With the mixer on low, add the powdered sugar and meringue powder, mixing to combine. Add the vanilla. Beat on medium high for about 5 minutes, scraping the bowl down occasionally, until very light and fluffy.
Step 2
Note that this recipe makes enough buttercream to fill and frost a three-layer cake, but for the naked cake look pictured here, fit a piping bag with a large, open star tip (Wilton #1M), and pipe rosettes onto each layer before stacking with the next cake. Any leftover buttercream can be frozen.