Chocolate Raspberry Layer Cake

This beautiful chocolate raspberry layer cake is tender, moist, and worth indulging in. The raspberries in the creamy frosting add a touch of freshness that completes this cake.

My Nana made this for our family growing up for birthdays most of the time. It quickly became a favorite and to this day it’s still one of my all-time favorite desserts. It’s not too rich and the fresh raspberries take it to the next level.

This recipe makes extra frosting, and it is on purpose. My family always called it the goop, so when we would get a slice, we would always put a big scoop of goop on top because it really is the best part.

You can make this recipe with your favorite chocolate cake; you don’t have to use boxed cake mix if you don’t want to. You can always use two 9-inch cake pans instead if you don’t want it to be as tall. You wouldn’t need to use supports then. Make sure to adjust the cooking time though so you don’t over or under bake them. Stick a toothpick into the middle of the cakes and if it comes out clean then they are done.

This is perfect for birthdays, Valentine’s Day, anniversary, any occasion worth celebrating!

Ingredients

• Milk Chocolate Boxed Cake Mix
• Vegetable Oil
• Eggs
• Cream Cheese
• Whole Milk
• Instant Vanilla Pudding
• Cool Whip
• Raspberries

Instructions

• Preheat the oven to 350 degrees.
• Make the cake batter according to the box.
• Butter the 6-inch cake pans and line them with a piece of parchment paper.
• Disperse the cake batter evenly between the 3 pans.
• Bake for 25 minutes or until a toothpick comes out clean when inserted into the center of the cake.

• Let cool all the way on a cooling rack. Trim the top of the cakes so they are flat.
• To make the frosting, beat the cream cheese until light and fluffy.

• Add the instant vanilla pudding mix and milk and beat until well combined and smooth.

• Fold in the cool whip.

• Add the raspberries and break them up with your spatula and fold into the frosting.

• Put a dallop of the frosting on the cake plate so the first layer of cake sticks.

• Put on a thick layer of frosting. Add the second layer of cake and frosting. Because this is a tall and top-heavy cake, it needs supports. I used cake pop sticks. Any type of wooden dowel will work. Push three of the supports all the way through to the cake plate in this second layer. Some of the support should be stick up.

• Put on the third layer and top with a thick layer of the frosting. There will be some extra so don’t expect to use it all.

• Top with more fresh raspberries for decoration.
• Slice and serve with a dallop of the extra frosting.