A rich and indulgent chocolate layer cake filled with silky caramel cream and juicy raspberries – pure dessert heaven! 😍🍰
Ingredients:
For the chocolate cake:
* 1 ¾ cups all-purpose flour
* ¾ cup unsweetened cocoa powder
* 2 cups granulated sugar
* 1 ½ tsp baking powder
* 1 ½ tsp baking soda
* ½ tsp salt
* 2 large eggs
* 1 cup buttermilk
* ½ cup vegetable oil
* 2 tsp vanilla extract
* 1 cup hot water or coffee (for deeper flavor)
For the caramel cream filling:
* 1 cup unsalted butter, softened
* 1 cup caramel sauce (store-bought or homemade)
* 2 cups powdered sugar
* 2 tbsp heavy cream (as needed)
For assembly:
* 1 ½ cups fresh raspberries
* Extra caramel sauce for drizzling
* Additional raspberries for topping
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, buttermilk, oil, and vanilla. Beat until smooth. Slowly mix in hot water or coffee until well blended.
4. Divide batter evenly into pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cakes cool completely.
5. For the caramel cream, beat butter until fluffy. Add caramel sauce and powdered sugar gradually, beating well. Add heavy cream as needed for smooth consistency.
6. Place one cake layer on a serving plate. Spread a layer of caramel cream and dot with fresh raspberries. Repeat for all layers.
7. Drizzle caramel sauce over the top and decorate with extra raspberries.
8. Chill slightly before slicing for clean layers.
Pro Tip:
Add a sprinkle of sea salt on top of the caramel drizzle for a sweet-salty kick that makes the flavor pop!
Chocolate Caramel Cream Raspberry Cake
