Ingredients
Scale
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 1/2 cups fresh raspberries
- 2 cups whipped cream or frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Mix flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water. The batter will be thin.
- Pour batter into prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool cakes for 10 minutes, then remove from pans and cool completely.
- Layer cakes with whipped cream or frosting and fresh raspberries.
- Frost the outside of the cake and decorate with remaining raspberries.
Notes
- Use room-temperature ingredients for best results.
- Fresh raspberries can be replaced with frozen ones if needed.
- Store the cake in the refrigerator if using whipped cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg