Raspberry Mint Chocolate Fudge Cake

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Imagine three layers of moist chocolate cake with a touch of mint, stacked together with tasty raspberry jam and covered in a smooth, rich chocolate frosting.

Raspberry Mint Chocolate Fudge Cake

Course Dessert


  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 2/3 cup vegetable oil
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract adjust to taste
  • 1 1/2 cups seedless raspberry jam


  • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
  • In another bowl, combine water, vegetable oil, vinegar, vanilla extract, and peppermint extract. Mix well.
  • Pour the wet ingredients into the dry ingredients and stir until smooth and thoroughly combined.
  • Divide the batter evenly among the prepared cake pans.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
  • Once cooled, assemble the cake by spreading raspberry jam between each layer.
  • Optionally, you can frost the outside of the cake with additional raspberry jam or decorate as desired.
  • Slice and enjoy your Vegan 3-Layer Raspberry Mint Chocolate Fudge Cake!

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