Can I use fresh raspberries in the filling?

Yes, you can layer them with the jam or mix them into it for texture.

Can I freeze the cake?

Yes. Wrap tightly and freeze without frosting. Thaw and frost before serving.

Can I use a different jam?

Strawberry or cherry jam can be substituted, but raspberry pairs best with chocolate.

How far in advance can I make this cake?

You can assemble and refrigerate it a day in advance. Let it sit at room temperature before serving.

Triple Layer Raspberry Chocolate Cake 1 Moist, recipeslolyta

Name: Indulge in Irresistible Triple Layer Raspberry Chocolate Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 tsp baking soda; 1 tsp baking powder; ½ tsp salt; 1 ¾ cups granulated sugar; ¾ cup vegetable oil; 2 large eggs; 1 cup buttermilk; 1 cup hot water; 1 tsp vanilla extract; ; ¾ cup raspberry jam or preserves; ; 1 cup unsalted butter, softened; 2 ½ cups powdered sugar; ¾ cup unsweetened cocoa powder; ½ cup heavy cream; 1 tsp vanilla extract; Pinch of salt; ; Fresh raspberries and chocolate shavings (optional)

Description

Triple Layer Raspberry Chocolate Cake features three moist layers of chocolate cake filled with raspberry jam and covered in luscious chocolate frosting. It’s rich, fruity, and perfect for celebrations.

Ingredients

Scale

Cake Layers:

2 cups all-purpose flour

¾ cup unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

½ tsp salt

1 ¾ cups granulated sugar

¾ cup vegetable oil

2 large eggs

1 cup buttermilk

1 cup hot water

1 tsp vanilla extract

Filling:

¾ cup raspberry jam or preserves

Chocolate Frosting:

1 cup unsalted butter, softened

2 ½ cups powdered sugar

¾ cup unsweetened cocoa powder

½ cup heavy cream

1 tsp vanilla extract

Pinch of salt

Garnish:

Fresh raspberries and chocolate shavings (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

2. In a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.

3. In another large bowl, whisk sugar, oil, eggs, and vanilla until combined. Add buttermilk and hot water, whisk until smooth.

4. Gradually add dry ingredients to wet, mixing until batter is smooth.

5. Divide batter evenly into prepared pans. Bake for 25 to 30 minutes or until a toothpick comes out clean.

6. Let cakes cool completely before assembling.

7. To make frosting, beat butter until fluffy. Add cocoa powder and powdered sugar. Add cream, vanilla, and salt. Beat until smooth and spreadable.

8. Layer cakes with raspberry jam between each layer. Frost top and sides with chocolate frosting.

9. Decorate with fresh raspberries and chocolate shavings if desired.

Notes

Use seedless raspberry jam for a smoother filling.

For deeper flavor, chill the cake for a few hours before serving.

You can prepare the cake layers a day ahead and store tightly wrapped.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert, Cakes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 490
Sugar: 38g
Sodium: 280mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 6g
Cholesterol: 70mg

Keywords: triple layer raspberry chocolate cake, chocolate raspberry celebration cake, layered chocolate cake with jam