Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 8 oz cream cheese, softened (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
- Add softened butter, eggs, vanilla extract, and mix until smooth but avoid overmixing; some lumps are fine.
- Gently fold in the fresh raspberries with a spatula.
- Divide the batter evenly between the prepared pans and tap gently to release air bubbles.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
Notes
- For added flavor variation, substitute raspberries with strawberries or blueberries.
- Experiment with different frostings like vanilla buttercream for a unique twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 340
- Sugar: 28g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg