Indulge in this decadent cake filled with raspberry preserves and topped with rich chocolate fudge frosting – the perfect treat for Valentine’s Day or Galentine’s Day! This Chocolate Raspberry Sheet Cake is a delightful combination of moist cake, raspberry goodness, and creamy frosting.
Chocolate Raspberry Sheet Cake
Servings 15
Ingredients
*For the cake:*
- 1/2 cup melted salted butter
- 2 cups granulated sugar
- 1 tsp vanilla extract
- 2 eggs at room temperature
- 3/4 cup dark chocolate cocoa powder you can also use regular cocoa powder
- 1 3/4 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup strong brewed coffee you can also use 1 cup of hot water
- 1 cup whole milk
- 1 1/2 cups seedless raspberry preserves
- 2 cups fresh raspberries for garnish
*For the frosting:*
- 1 cup room temperature salted butter
- 5 cups powdered sugar
- 3/4 cup dark chocolate cocoa powder you can also use regular cocoa powder
- 1/2 – 2/3 cup whole milk at room temperature
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
Instructions
*For the cake:*
- Preheat your oven to 350°F. Grease and line 2 9×13-inch metal baking pans with parchment paper. If using one pan, extend baking time to 30-35 minutes.
- In the bowl of a stand mixer, combine melted butter, granulated sugar, vanilla extract, and eggs. Mix on medium speed until well combined.
- In a separate medium bowl, sift together cocoa powder, flour, baking soda, baking powder, and salt. With the mixer on low, add half of the dry ingredients, then pour in the milk. Add the remaining dry ingredients and the coffee. Mix until fully combined.
- Evenly divide the batter into the prepared baking pans and bake for 20-24 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 30 minutes at room temperature, then refrigerate until cold, about 1 hour or overnight.
*For the frosting:*
- In the bowl of a stand mixer, cream together the butter, powdered sugar, and cocoa powder until well combined.
- Add vanilla extract, milk, and salt. Beat until smooth. Set aside until ready to assemble.
*For assembly:*
- Once the cakes have cooled completely, remove them from the pans. If using one pan, slice the cake in half lengthwise with a serrated knife.
- Spread a thin layer of chocolate frosting on the first cake layer and pipe a ring of frosting around the edge.
- Spread raspberry preserves over the frosting and place the second cake layer on top. Refrigerate for 1 hour.
- Frost the top and sides of the cake with the remaining chocolate frosting and garnish with fresh berries. Store the cake in the refrigerator. Enjoy!