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Chocolate Cake with Raspberry Jam and Cream Cheese Frosting


It's another family birthday which means, another delicious cake. Chocolate, raspberry and cream cheese are a winning flavor combination. The cake is simple to make and the frosting beats up in the breeze. The raspberry filling seems like you spent a lot of time making it, but don't worry, it too is simple. Even the decorations don't require a lot of time or skill but look fantastic. You will make someone feel very special on their big day while still being able to keep up with your busy life!


Chocolate Cake:

1 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

3/4 cup Dutch-processed cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1/4 cup vegetable oil

3/4 cup buttermilk, room temperature

3/4 cup strong brewed coffee; hot

2 large eggs, room temperature

2 teaspoons vanilla bean paste

Raspberry Filling:

1/2 cup Raspberry Jam

1 ounce Chambord liqueur


2 sticks of butters

16 ounces of cream cheese

4 tablespoons cornstarch

2 teaspoons of vanilla

8 cups powdered sugar



Preheat your oven to 350 degrees F.  Butter three 6 inch round baking pans and dust with cocoa powder. Line bottoms with parchment paper rounds.

Place all dry ingredients into and sieve and sift over a bowl. This will catch any lumps from the cocoa powder. Whisk to finish combining.

In a medium bowl, beat together all the wet ingredients except the hot coffee. (oil, buttermilk, eggs, vanilla bean paste). Once combined, pour in the hot coffee slowly while whisking to not scramble the eggs.  

Add wet ingredients into the dry and beat together until fully combined, about 3 minutes. This batter will be very thin. 

Pour evenly into prepared pans. Bake until a cake tester comes out clean and the cake starts to pull away from the edges of the pan, abut 30 to 35 minutes. 

Cool the cake in the pan for 5 minutes, then invert on wire racks. Cool completely. 

Raspberry Filling:

In a small saucepan, add the raspberry jam and heat over low heat until the jam is a loose consistency. Add the Chambord and stir. Pour the raspberry filling through a sieve into a bowl and set aside. 


Pass the powdered sugar and cornstarch through a sieve to remove any lumps.

Add the butter, vanilla and cream cheese to a stand mixer and beat until fluffy and creamy. 

Add the sugar bit by bit to avoid a sugar cloud, then beat the frosting for 10 minutes until super fluffy. Tint pink with gel food coloring if desired.


Slice each cake in half so you have four layers. Layer the cake with frosting to the first layer, a border of frosting then the raspberry filling for the second, then frosting for the final interior layer. Crumb coat and stick in the fridge.

Add piped rosettes, crumble over freeze dried raspberries and top with birthday decorations. Enjoy!


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