Chocolate Cake with Raspberry Buttercream
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It’s been a while since I posted a recipe on the blog! I made this cake over the weekend and was overwhelmed with the messages, so I had to share. If you are just looking for the buttercream recipe, head straight to midgetmomma.com. This is the recipe I used and loved.
If you want to make the entire cake like I did, read on!
I feel like one of my missions in life is to show people that baking a cake doesn’t have to be complicated and is such a thoughtful way to show someone you love them for any celebration!
I made this cake with a box cake mix… Duncan Hines, Betty Crocker, etc. Simple. Easy peasy!
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This cake can be adjusted to any size.
I used two 6-inch cake pans and 1 box of cake mix to make a 4 layer cake. I baked two cakes and split them like a hamburger bun to make 4 layers.
To make a larger cake, use four 9-inch cake pans, two boxes of cake mix. This would make a larger 4 layer cake.
Chocolate Cake with Raspberry Buttercream
Raspberry Buttercream recipe from midgetmomma.com
Ingredients for Cake Sponge
- 1 Box of Chocolate Cake Mix (+ ingredients for cake mix)
Directions for Cake Sponge
- Make Chocolate Cake mix as per directions on the box.
- Bake in tins of choice. See note above. Line the base of cake pans with parchment paper for easy removal after baking.
- Once baked, let cool, and chill in the freezer for a few hours, or overnight. I recommend wrapping the cake sponges in plastic wrap.
- Once you remove the sponges from the freezer, level the tops of the cake. When a cake bakes, the top becomes round. It is important to flatten them for stacking the sponges.
- If you use small cake pans, such as 6-inch, the cake is thick enough to split into two (like a hamburger bun), so you will have 4-layers, like I did.
Ingredients for Buttercream
Raspberry Buttercream recipe from midgetmomma.com
- 1 cup of unsalted butter (room temperature)
- 1 cup of vegetable shortening
- 2 lbs of powdered sugar
- 1/2 cup of raspberry jam
- 1 1/2 tbsp of hot water
- 2 tsp of vanilla extract
- 1 punnet of fresh raspberries
Directions for Buttercream
- Add the butter and vegetable shortening to an electric mixer, beat for 3 minutes.
- Add the powdered sugar slowly with the mixer going. I recommend using the slowest speed and adding a tiny bit of powdered sugar at a time.
- Once combined, add hot water, raspberry jam and vanilla.
- Beat on medium-high speed for 15 minutes.
- I took some of the buttercream and added fresh raspberries for a fresher taste (this is not necessary).
Instructions to Put it all together
- Place one of the cake sponges on the cake stand (or plate).
- Cover the top in raspberry jam and then fresh raspberries.
- Place the next cake sponge layer on top, add a layer of raspberry jam and then a layer of buttercream.
- Place the next cake sponge layer on top, cover the top in raspberry jam and then fresh raspberries.
- Finally, place the remaining sponge on top.
- Cover the entire cake in buttercream.
- Then, use the dough scraper to smooth the icing. I like to scrape quite a bit off to give the cake a “naked cake” look. I always do the sides first, spinning the cake stand on a turntable to make it easier. Then, I scrape the top last, and I normally leave a thicker layer on the top than on the sides.
If you are stuck, please check out my recipes highlighton Instagram where I made this cake on timelapse, or reach out to me via emailor instagram for quickest response!
This cake will last in the fridge for 3 days. Any extra buttercream can be stored in an airtight container in the fridge for a few days, but up to 3-months in the freezer. I froze my excess from this recipe to use in the future!
