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Chocolate Raspberry Cake

For a cake that boasts deep chocolate flavor and a moist, tender crumb, look no further. While this recipe uses chocolate frosting and raspberries for decoration, you can also enjoy the cake plain or served with other toppings such as whipped cream, chocolate shavings or June’s Roasted Strawberries.

Prep Time — 20 min
Cook Time — 35 min
Servings — 8
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Ingredients

nonstick cooking spray

1 cup all-purpose flour

1 cup sugar

½ cup cocoa

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

⅓ cup melted unsalted butter

2 teaspoons vanilla extract

1 teaspoon white vinegar

1 cup water

1½ cups chocolate frosting

1 cup raspberries

1 tablespoon powdered sugar

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Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

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Grease the pan

Coat the interior of a round baking pan with nonstick cooking spray.

round baking pan

nonstick cooking spray

Start combining the dry ingredients

Combine the flour, sugar and cocoa in a large bowl.

1 cup all-purpose flour

1 cup sugar

½ cup cocoa

measuring cups

large bowl

Add the remaining dry ingredients

Add the baking powder, baking soda and salt to the dry ingredients. Whisk to combine and set aside.

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

measuring spoons

whisk

Start combining wet ingredients

Place the melted butter and vanilla extract in a medium bowl.

⅓ cup melted unsalted butter

2 teaspoons vanilla extract

liquid measuring cup

medium bowl

Add the remaining wet ingredients

Add the vinegar and cold water to the wet ingredients. Stir to combine.

1 cup water

1 teaspoon white vinegar

spatula

Combine the wet and dry ingredients

Slowly whisk the wet ingredients into the dry ingredients. Whisk until the cake batter is smooth and glossy. Do not overmix.

Pour the cake batter in the pan

Scrape the cake batter into the greased pan with a spatula.

Bake the cake

Place the pan on the middle shelf of the June Oven. Bake the cake 35 minutes, until a toothpick comes out clean when inserted in the center. June will notify you when the cake is ready. If desired, follow directions on your June to continue cooking.

Cool and frost the cake

Remove the cake from the June Oven and let it cool completely in the pan. Once cool, run a paring knife between the pan and the edges of the cooled cake. Unmold the cake and transfer the cake to a platter. Use a spatula or knife to spread the frosting evenly on the top of the cake.

1½ cups chocolate frosting

Add the raspberries

Decorate the top of the cake with raspberries, starting by putting one raspberry in the middle of the cake and forming concentric circles of raspberries around it. Use all the raspberries.

1 cup raspberries

Garnish and serve

Place the powdered sugar in a strainer, if using. Tap the strainer over the cake to dust the cake with powdered sugar before serving.

1 tablespoon powdered sugar

strainer

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