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Gluten-Free Raspberry Chocolate Layer Cake Recipe

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This gluten free raspberry chocolate cake features a rich, moist chocolate cake base layered with a homemade tangy raspberry jam and finished with a luscious cocoa buttercream frosting. The perfect balance of indulgent chocolate and sweet, tart raspberries makes this cake an impressive treat for any occasion.

Ingredients

Cake

  • ⅓ cup unsalted butter, melted
  • ⅓ cup oil
  • 1 ¾ cup white sugar
  • 3 eggs
  • 1 cup whole milk
  • 1 teaspoon vinegar
  • 1 tablespoon vanilla extract
  • 2 ⅔ cups gluten free all purpose baking flour
  • 1 cup cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup hot brewed coffee or boiling water

Raspberry Filling

  • 1 ½ cups raspberries, fresh or frozen
  • 3 tablespoons white sugar
  • 1 tablespoon cornstarch
  • Juice from 1/2 lemon

Frosting

  • 1 cup unsalted butter, softened
  • ½ cup cocoa powder
  • 3 ½ cups powdered sugar
  • 3 tablespoons heavy cream or whole milk
  • ⅛ teaspoon salt
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F. Grease and line two 8 or 9 inch round cake pans with parchment paper to ensure easy removal of the cakes after baking.
  2. Mix wet ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the melted butter, oil, and white sugar. Beat together for about 20 seconds until blended.
  3. Add eggs and liquids: Incorporate the eggs, whole milk, vinegar, and vanilla extract into the mixture. Beat until fully combined and smooth.
  4. Add dry ingredients: Add the gluten free flour, cocoa powder, baking powder, baking soda, and salt to the wet mixture. Beat to combine. Then, with the mixer on low speed, slowly pour in the hot brewed coffee or boiling water to achieve a smooth, pourable batter. Be careful not to over mix.
  5. Bake the cakes: Divide the batter evenly between the prepared cake pans. Place on the center rack of the oven and bake for 35 to 45 minutes, depending on pan size, or until a toothpick inserted in the center comes out clean.
  6. Cool the cakes: Let the cakes cool in the pans for about 15 minutes. Then turn them out onto wire racks to cool completely. If the cakes have domed, flip them so the domed side is facing up to help prevent cracking. Use a cake leveler or sharp knife to level the tops if needed.
  7. Prepare the raspberry filling: In a small pot over medium heat, combine the raspberries, white sugar, cornstarch, and lemon juice. Simmer while mashing the raspberries with the back of a fork. When the mixture starts to bubble, stir well and then remove from heat. Allow it to thicken as it cools.
  8. Make the frosting: In a large bowl or stand mixer bowl, beat the softened butter for about 2 minutes until fluffy. Mix in the cocoa powder until fully incorporated. Gradually add the powdered sugar and beat for about 1 minute. Add the heavy cream (or milk), salt, and vanilla extract and beat for another minute. Adjust consistency by adding more milk to thin or more powdered sugar/cocoa powder to thicken.
  9. Assemble the cake: Place one cake layer on your serving plate. Spread about 1 ½ cups of frosting on top, creating a slight well in the center to contain the raspberry filling. Spoon 1 cup of the raspberry filling into the well. Top with the second cake layer.
  10. Frost the cake: Frost the top and sides of the cake with the remaining frosting. Optionally, add any leftover raspberry jam, fresh raspberries, and a dusting of powdered sugar as decoration.
  11. Serve and enjoy: Slice and serve the cake at room temperature. This rich and flavorful gluten free dessert is perfect for gatherings and celebrations.

Notes

  • Ensure the cake layers are completely cool before frosting to prevent melting the frosting.
  • The coffee or boiling water in the batter enhances the chocolate flavor but can be substituted with hot water if preferred.
  • The raspberry filling can be made ahead and refrigerated until ready to use.
  • If you prefer a thicker frosting, feel free to add more powdered sugar or cocoa powder as needed.
  • Use gluten free all purpose baking flour that includes xanthan gum for best results or add 1 teaspoon xanthan gum if your blend does not contain it.

Find it online: https://recipesbyliza.com/gluten-free-raspberry-chocolate-layer-cake-recipe/