Print
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened cocoa powder
- ¼ cup packed brown sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- ¼ cup boiling water
- 1 quantity raspberry cake filling
- 6 oz cream cheese, softened to room temperature
- 6 tablespoons unsalted butter, softened to room temperature
- ½ tablespoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 2 ¼ cups powdered sugar
Instructions
- Preheat oven to 350°F and prepare three 6-inch round cake pans.
- Mix flour, granulated sugar, cocoa powder, brown sugar, baking powder, and baking soda in a bowl.
- In another bowl, whisk buttermilk, vegetable oil, vanilla, and eggs until smooth.
- Combine wet and dry mixtures, then add boiling water.
- Divide batter among pans and bake for about 30 minutes.
- Prepare cream cheese frosting while cakes cool.
- Level cooled cakes and assemble with frosting and raspberry filling.
- Apply a crumb coat and chill for 30 minutes, then frost the entire cake.
- Chill for 15 minutes before decorating.
Notes
Use room temperature ingredients for better mixing.
Chill after applying crumb coat to set frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30
- Sodium: 250
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 5
- Cholesterol: 50