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 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

Ingredients for Cake Sponge

  • 1 Box of Chocolate Cake Mix (+ ingredients for cake mix)

Directions for Cake Sponge 

  1. Make Chocolate Cake mix as per directions on the box.
  2. Bake in tins of choice. See note above. Line the base of cake pans with parchment paper for easy removal after baking.
  3. Once baked, let cool, and chill in the freezer for a few hours, or overnight. I recommend wrapping the cake sponges in plastic wrap.
  4. 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.
    1. 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

  • 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

  1. Add the butter and vegetable shortening to an electric mixer, beat for 3 minutes.
  2. 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.
  3. Once combined, add hot water, raspberry jam and vanilla.
  4. Beat on medium-high speed for 15 minutes.
  5. I took some of the buttercream and added fresh raspberries for a fresher taste (this is not necessary).

Instructions to Put it all together 

  1. Place one of the cake sponges on the cake stand (or plate).
  2. Cover the top in raspberry jam and then fresh raspberries.
  3. Place the next cake sponge layer on top, add a layer of raspberry jam and then a layer of buttercream.
  4. Place the next cake sponge layer on top, cover the top in raspberry jam and then fresh raspberries.
  5. Finally, place the remaining sponge on top.
  6. Cover the entire cake in buttercream.
  7. 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!

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