Midnight Raspberry Cake

You know that feeling when the night feels endless, and you just want something sweet? That’s when I reach for a slice of Midnight Raspberry Cake. It’s dark, rich, and just a little bit magical.

The mix of chocolate and raspberries feels like a dream. Every bite has this deep cocoa taste, then a burst of tart berry. I swear it’s the kind of cake that makes you stop and smile.

I love how soft the layers turn out, and the way the berries keep it fresh. It’s sweet but not too much. And honestly, it always looks like a showstopper when I set it on the table.

So, yeah, let’s make this cake together. I’ll walk you through it step by step. You’re going to love every bite of this midnight treat.

Why You’ll Love This Recipe

• Gorgeous Layers: The combination of dark chocolate and raspberries creates an elegant, rich, and colorful dessert perfect for impressing your guests.
• Decadent and Moist: Thanks to the buttermilk and vegetable oil, this cake stays incredibly moist, while the raspberry filling adds the right amount of tartness to balance the sweetness.
• Beautiful Presentation: With its smooth ganache coating and fresh raspberries on top, this cake is as visually stunning as it is delicious.
• Perfect for Any Occasion: Whether you’re celebrating a birthday, hosting a dinner party, or just treating yourself, this Midnight Raspberry Cake fits the bill.
• Make-Ahead Friendly: You can prepare the cake layers and filling a day ahead, making it easier to assemble when you’re ready.

Required Kitchen Tools

Before we dive into the ingredients, make sure you have the following tools on hand:

• Two 9-inch round cake pans
• Electric hand mixer or stand mixer
• Spatula
• Saucepan
• Whisk
• Cooling rack
• Medium and large mixing bowls
• Measuring cups and spoons
• Piping bag or a Ziploc bag (optional, for decoration)
• Knife and cake server for slicing

Ingredients

Here’s what you’ll need to make this luscious cake:

Dry Ingredients for the Cake:

• All-Purpose Flour: 2 cups
• Unsweetened Cocoa Powder: 3/4 cup (for that deep chocolate flavor)
• Granulated Sugar: 2 cups
• Baking Soda: 1 1/2 teaspoons
• Salt: 1/2 teaspoon

Wet Ingredients for the Cake:

• Eggs: 3 large
• Buttermilk: 3/4 cup (for extra moisture)
• Vegetable Oil: 3/4 cup (keeps the cake soft and tender)
• Vanilla Extract: 2 teaspoons
• Boiling Water: 1 cup (helps make the cake incredibly moist)
• Raspberry Extract: 1 teaspoon (to amplify the raspberry flavor)

Fresh Raspberries for the Cake:

• Fresh Raspberries: 1 cup, plus extra for garnish

For the Raspberry Filling:

• Fresh Raspberries: 2 cups
• Granulated Sugar: 1/2 cup
• Cornstarch: 1 tablespoon (to thicken the filling)

For the Chocolate Ganache:

• Heavy Cream: 1 cup
• Dark Chocolate Chips: 2 cups (choose good quality chocolate for the best results)

Variations for Midnight Raspberry Cake

Want to switch things up a bit? Here are some ideas:

• Add a Layer of Cream Cheese Frosting: You can add a tangy cream cheese frosting between the layers for a more indulgent twist.
• Use Frozen Raspberries: If fresh raspberries aren’t available, frozen raspberries will work just fine—just make sure to thaw them first.
• Add a Splash of Liqueur: For an extra layer of flavor, you can drizzle a bit of Chambord or raspberry liqueur over the cake layers before assembling.
• Use White Chocolate Ganache: If you prefer a sweeter, creamier ganache, white chocolate is a great alternative.

Step-by-Step Instructions

1. Prepare the Cake Batter

Preheat the Oven:

Start by preheating your oven to 350°F (177°C). Grease two 9-inch round cake pans with butter and dust with flour, or line them with parchment paper. This ensures the cakes come out cleanly after baking.

Mix Dry Ingredients:

In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt. Set this mixture aside.

Combine Wet Ingredients:

In a separate mixing bowl, whisk the eggs, buttermilk, vegetable oil, vanilla extract, and raspberry extract until fully combined. Once the wet ingredients are blended, slowly add the dry ingredients to the bowl. Mix on low speed with an electric mixer until smooth.

Add Boiling Water:

Finally, add boiling water to the batter. The batter will be thin, but this is normal and will help create that super moist texture. Mix until everything is well incorporated.

2. Bake the Cake

Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be firm but springy to the touch.

Once baked, allow the cakes to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

3. Prepare the Raspberry Filling

While the cake layers cool, it’s time to make the raspberry filling.

Cook the Raspberry Filling:

In a medium saucepan, combine the 2 cups of raspberries, granulated sugar, and cornstarch. Cook over medium heat, stirring frequently. As the raspberries break down, the mixture will thicken. Once it reaches a syrupy consistency (about 5-7 minutes), remove it from the heat and set it aside to cool.

4. Make the Chocolate Ganache

Prepare the Ganache:

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer (don’t let it boil). Remove the pan from the heat and add the dark chocolate chips. Stir until the chocolate is completely melted and the ganache is smooth. Allow it to cool slightly before using.

5. Assemble the Cake

Once all components are ready, it’s time to assemble the Midnight Raspberry Cake:

1. Level the Cakes: If your cake layers have domed on top, use a serrated knife to level them off so that they stack evenly.
2. First Layer: Place one cake layer on a serving platter. Spread a generous layer of raspberry filling over the top, leaving a small border around the edges.
3. Second Layer: Place the second cake layer on top of the raspberry filling.
4. Cover with Ganache: Pour the chocolate ganache over the top of the cake, allowing it to cascade down the sides.
5. Garnish: Garnish with fresh raspberries on top for a beautiful finishing touch.

6. Chill and Serve

Once assembled, place the cake in the fridge for about 30 minutes to allow the ganache to set. After chilling, slice and serve!

Serving and Decoration

The Midnight Raspberry Cake is a dessert that really stands out, so presentation is key!

• Garnish with Fresh Berries: Adding extra fresh raspberries not only enhances the visual appeal but also boosts the flavor profile.
• Serve with Whipped Cream: For an extra indulgent treat, serve each slice with a dollop of freshly whipped cream on the side.
• Pair with a Sweet Drink: A cup of raspberry iced tea, or even a glass of champagne, pairs beautifully with this cake.

Storing Midnight Raspberry Cake

• Leftovers: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Make sure to allow the cake to come to room temperature for the best taste before serving again.
• Freezing: If you want to keep this cake for longer, you can freeze the individual layers before assembling. Wrap them tightly in plastic wrap and foil, then store them in a freezer-safe bag. Thaw them in the refrigerator before assembling.

Nutrition Information

Serving Size	Calories	Total Fat	Saturated Fat	Cholesterol	Sodium	Total Carbs	Fiber	Sugars	Protein
1 Slice	300	18g	8g	55mg	150mg	35g	2g	22g	4g

Conclusion

The Midnight Raspberry Cake is everything you want in a dessert—decadent, flavorful, and gorgeous. The combination of rich chocolate and tangy raspberries creates an irresistible treat that will be the highlight of any event. It’s not just a cake; it’s an experience! Whether you’re making it for a special occasion or simply to satisfy your sweet tooth, this cake will become a favorite. So, grab your ingredients, get baking, and indulge in this luxurious dessert!