Homemade Raspberry & Chocolate Cake
Easy to make, beautifully topped with pink icing, and perfectly balanced with the richness of chocolate and the tartness of fresh raspberries!
Preparation Time: 20 – 30 minutes
Cooking Time: 30-35 minutes, plus 4 hours to cool & decorate
Ingredients:
For the cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 1 large egg
- ½ cup whole milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ¾ cup boiling water
- 1 cup fresh raspberries (or frozen, thawed)
For the pink icing:
- 1 cup icing sugar
- 2 Tbsp unsalted butter, softened
- 2 Tbsp milk (more if needed)
- ½ tsp vanilla extract
- A few drops of pink food colouring (or natural raspberry juice for a pink tint)
How To Make Homemade
Raspberry & Chocolate Cake
- Preheat the oven to 175°C and grease and flour an 8-inch round cake pan.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, bicarbonate of soda, and salt.
- To the dry mixture, add the egg, milk, vegetable oil, and vanilla extract.
- Beat until smooth and well combined.
- Stir in the boiling water.
- The batter will be thin, but that’s normal — it helps create a moist cake.
- Gently fold the raspberries into the batter.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, beat together the powdered sugar, softened butter, milk, and vanilla extract until smooth.
- Add a few drops of pink food colouring and mix until you achieve your desired shade of pink.
- If the icing is too thick, add more milk, a teaspoon at a time.
- Once the cake has cooled, spread the pink icing evenly over the top.
- You can add extra raspberries on top as decoration if you like!