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This stunning cake features rich, moist chocolate cake layers, a vibrant raspberry filling, a smooth vanilla buttercream, and is generously topped with fresh raspberries and a tart raspberry drizzle.
**Yields:** One 8-inch, 3-layer cake (approx. 12-16 servings)
**Prep time:** 1 hour
**Bake time:** 30-35 minutes
**Chill time:** 2-3 hours (for setting and decorating)
### Ingredients:
**For the Chocolate Cake Layers:**
* 2 cups (250g) all-purpose flour
* 2 cups (400g) granulated sugar
* ¾ cup (75g) unsweetened cocoa powder (Dutch-processed for darker color)
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 cup (240ml) buttermilk, at room temperature
* ½ cup (120ml) vegetable oil
* 2 large eggs, at room temperature
* 1 teaspoon vanilla extract
* 1 cup (240ml) hot strong brewed coffee (or hot water)
**For the Raspberry Filling (Compote):**
* 3 cups (approx. 450g) fresh or frozen raspberries (if frozen, no need to thaw completely)
* ½ cup (100g) granulated sugar (adjust to taste, depending on raspberry sweetness)
* 1 tablespoon lemon juice
* 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)
* *Optional:* 1 teaspoon vanilla extract or 1-2 sprigs fresh mint (removed before serving)
**For the Vanilla Buttercream Frosting:**
* 1 ½ cups (3 sticks or 340g) unsalted butter, softened
* 6-8 cups (720-960g) powdered sugar (confectioners’ sugar), sifted
* 2 teaspoons vanilla extract
* ¼ teaspoon salt
* 4-6 tablespoons milk or heavy cream (as needed for consistency)
**For Garnish:**
* 1 cup fresh raspberries, for topping
* Extra raspberry drizzle/sauce (from the filling, or make a small separate batch)
### Equipment:
* Three 8-inch round cake pans
* Parchment paper
* Large mixing bowls
* Electric mixer (stand or hand-held)
* Small saucepan
* Sieve/strainer (optional, for smoother raspberry filling)
* Wire rack
* Offset spatula or icing spatula
### Instructions:
see next page
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