Welcome back to the blog where I’m sharing another sheet cake recipe! This recipe is based off one of my favorite recipes, this Layered Chocolate Raspberry Cake. It’s a rich, chocolatey cake with a layer of raspberry preserves I n the middle, and topped with a fudgy frosting and fresh berries. This classic flavor combo is not only delicious but so easy to make in sheet cake form.
Recipe tips
- Chocolate. I prefer to use dark chocolate cocoa powder for this cake but if you only have the basic kind from the grocery store that will work as well! Use the same cocoa powder for the cake and the frosting.
- Metal baking pan. Anytime I am baking a cake or dessert I like to use a metal baking pan unless the recipe specifically asks for glass. Metal gives an even cook and a lot of them are easy to travel with! I love this set because you can decorate this cake in the pan, pop the lid on and store or take to a gathering.
- Making this in two pans vs one. This recipe can be made by either baking the batter in 1 or 2 pans. If you happen to have 2 9×13 inch metal baking pans I suggest doing that because it’s easier than cutting the cake in half. If you only have one pan bake the cake for 30-35 minutes. Once it’s cooled I suggest freezing the cake for at least 1 hour before using a serrated knife to slice the cake in half length wise.
- Coffee: If you don’t want to use coffee you can substitute for hot water and it will bake up the same! I think the coffee adds extra depth to the flavor, and it won’t make the cake taste like coffee at all! But I do know some people don’t like it so again feel free to substitute water for the same amount of coffee listed!
This recipe is so delicious, and now that it’s in sheet cake form it’s so easy to make! If you end up trying the recipe please leave a rating and review below in the comment section 🙂
Chocolate Raspberry Sheet Cake
This Chocolate Raspberry Sheet Cake is made up of a rich cake, filled with raspberry preserves and topped with a fudge frosting.
Ingredients
For the cake:
- ½ cup salted butter melted
- 2 cups granulated sugar
- 1 tsp vanilla extract
- 2 eggs room temperature
- ¾ cup dark chocolate cocoa powder you can use regular cocoa powder as well!
- 1 ¾ cup all-purpose flour
- 2 tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- 1 cup strong brewed coffee you can also substitute for 1 cup of hot water
- 1 cup whole milk
- 1 ½ cups raspberry preserves seedless
- 2 cups fresh raspberries for garnish
For the frosting:
- 1 cup salted butter room temperature
- 5 cups powdered sugar
- ¾ cup dark chocolate cocoa powder you can use regular cocoa powder as well!
- ½ – ⅔ cup whole milk room temperature
- 1 tsp vanilla extract
- ½ tsp kosher salt
Instructions
For the cake:
- Preheat the oven to 350° Grease and line 2 9×13 metal baking pans with parchment paper and set aside (you can also bake this in one pan, just extend the baking time to 30-35 minutes) In the bowl of a stand mixer combine the melted butter, granulated sugar, vanilla extract and eggs. Mix on medium until combined.
- In a medium bowl sift cocoa powder, flour, baking soda, baking powder and salt. With the mixer on low, add half of the dry ingredients, then the milk. Add the rest of the dry ingredients and the coffee. Mix until fully incorporated.
- Evenly divide and pour into the prepared baking pans and bake for 20-24 minutes or until baked through. Remove from the oven and allow to cool for 30 minutes at room temperature before refrigerating until cold, about 1 hour or up to overnight.
For the frosting:
- In the bowl of a stand mixer cream the butter, powdered sugar and cocoa powder until combined. Add in the vanilla, milk and salt and beat until smooth. Set aside until assembly.
For assembly:
- Once the cakes have completely cooled, flip the cakes out of the pan. If baked in 1 pan, use a serrated knife to slice the cake in half length wise, making the cut as even as possible.
- Add a thin layer of chocolate frosting to the first layer and pipe a ring of frosting around the edge to keep the jam from spilling out. Spread on the jam and top with the second cake. Refrigerate for 1 hour. Frost the top and sides of the cake and top with fresh berries. Store in the refrigerator.
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