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slicing up a chocolate raspberry cake with fresh berries and chocolate shavings
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Single-Layer Chocolate Raspberry Cake

This single layer chocolate raspberry cake is the perfect little cake to bake for your birthday! And you won't believe what the secret ingredient is.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Keyword: cake, cake recipe, chocolate cake, frosting recipe
Servings: 8 servings
Calories: 323kcal

Equipment

  • 9" round cake pan

Ingredients

Chocolate Cake

  • 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

Instructions

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.