I’ve been eating cake all week. I mean that seems like the only way to pregame your birthday, right?! Eat cake for the week before and the week after? Birthdays during a pandemic don’t bring a lot of hype. So let them eat cake! Eat cake for breakfast! All the cliché cake sayings you can think of. So today, we eat chocolate raspberry cake. Because tomorrow, I turn 28.
Twenty. Eight. Wow. I’ll write more about it tomorrow. But just wow. Two years until my 30s. Is it weird I’m looking forward to my 30s? I think I was born to be in my 30s. I can just feel it. The 30s will be my decade.
But for now, let’s talk about this chocolate raspberry cake. The cake that took me three failed attempts before getting it perfectly right. I really should have photographed my kitchen after this escapade. I won’t lie to you, I almost threw failed, deflated, chocolate cake at my wall. Almost.
After so many failed attempts—figuring out the right ratio of oils and flour and sugars, oh my—I decided to go with a tried-and-true chocolate cake formula that I constantly turn to: the chocolate mayonnaise cake. Mayonnaise, in a cake? People. You won’t believe how moist the cake turns out because of it. I’m telling you right now, mayonnaise is the secret ingredient you’ve always wanted in your chocolate cake. Just don’t knock it until you try it, okay?
Why a single layer chocolate raspberry cake?
First, because why not? I mean sure I could make myself a full-on double or triple layer cake—it’s not like I’m against those. But when it’s just two of us (or *cough* one of us) eating this cake at home, I don’t see the need to make multiple layers, you know? A single-layer cake is a perfect size when I’m craving a slice with my afternoon cup of tea.
This brings me to my second point. Have you guys seen these snacking cakes all over the Internet lately? I mean, they’re just cakes. But smaller, and single layers. I was contemplating calling this chocolate raspberry cake a snacking cake but decided against it. The chocolate mayonnaise cake comes out so fluffy and big that it didn’t really feel like a little snack. She thick.
But the genius of a snacking cake still kind of fits with this cake. This past week I would just cut up a sliver of this chocolate raspberry cake, steep a pot of tea in my kettle, and enjoy a sweet treat at the end of my work day.
The raspberry syrup I use in the frosting.
Don’t worry, I’m not just making this frosting pink and calling it “raspberry” for the name. There truly is a raspberry flavoring in there! For the frosting, I use two teaspoons of this raspberry syrup.
Now, the raspberry syrup does give the frosting the flavor, but it only makes the frosting a light pink color. If you want the frosting to look bright pink like it does in the photo, I highly recommend adding a drop or two of red food dye.
And don’t forget the mayonnaise! Wink, wink.
Single-Layer Chocolate Raspberry Cake
- 9" round cake pan
- 1 1/2 cups all-purpose flour plus extra for pan
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 2 tsp baking soda
- 3/4 cup mayonnaise
- 3/4 cup milk low-fat or whole
- 1/2 tsp vanilla extract
- Fresh raspberries & chocolate shavings for decoration
Raspberry Buttercream Frosting
- 1/2 stick of butter softened
- 1 cup powdered sugar
- 1 tbsp milk low-fat or whole
- 1 tsp raspberry syrup
- 1-2 drops red food dye optional
For the chocolate cake
- Preheat the oven to 350 degrees.
- Whisk together the flour, sugar, cocoa powder, and baking soda in a bowl. Set aside.
- Combine mayonnaise, milk, and vanilla extract in a stand mixer or use a bowl with a hand mixer. Beat together on a low speed for 30 seconds.
- Slowly add in the dry mixture until everything is combined (about 15 seconds).
- Grease a 9” round pan with extra butter and dust with flour. Spread the cake batter in the pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Take the cake out of the oven and let it cool in the pan for 10 minutes before removing.
- Remove to a cooling rack or a plate and let the cake sit for 1 hour to completely cool off.
- Frost with the raspberry buttercream frosting and garnish with fresh raspberries and chocolate shavings, if desired.
For the raspberry buttercream
- Beat the butter in a stand mixer or with an electric hand mixer for 30 seconds, or until smooth and fluffy.
- Add in the powdered sugar. Beat for another 30 seconds.
- Pour in the milk and the raspberry syrup. Add red food dye, if desired. Beat for 2 minutes.
- Spread on a completely cooled cake. If you need to wait, refrigerate the frosting. Then let the frosting come to room temperature before spreading on your cake.
Even more fun birthday dessert ideas!
- Lemon Sponge Cake with Vanilla Frosting
- Devil’s Food Cake with Mocha Frosting
- 90-Second Chocolate Mug Cake
- Salted Caramel Chocolate Blondies
- Zucchini Brownies
- Key Lime Pie
- Mini Pumpkin Cheesecakes
- Melty Hot Chocolate Cookies
What dessert do you love to have for your birthday? For me, it’s always chocolate cake. Share below in the comments—I love to hear from you!
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