Servings 14 servings
Equipment
- 3 round cake pans (8-inch)
Ingredients
For the cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, at room temp
- 2 cups sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 1/2 teaspoons vanilla extract
- 1 cup whole milk or chocolate milk
- 1 cup mini chocolate chips
For the frosting:
- 16 oz. cream cheese, at room temp
- 1 cup unsalted butter, at room temp
- 2 teaspoons vanilla extract
- 2 cups confectioners' sugar
- 2 cups raspberries
- Sprinkles, for decorating (optional)
Instructions
Make the cake:
- Preheat the oven to 350°F. Grease three 8-inch round cake pans with cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating between each addition. Add the sour cream and vanilla, beating until combined.
- Alternately add the milk and flour mixture in three increments just until combined. Fold in the mini chocolate chips.
- Divide the batter equally among the three cake pans.
- Bake the cakes until a toothpick inserted comes out clean, 22 to 25 minutes. Let the cakes cool for 10 minutes in the pans then transfer them to a rack to cool completely while you make the frosting.
Make the frosting:
- Beat the cream cheese in the bowl of a stand mixer fitted with the paddle attachment.
- Once the cream cheese is smooth, beat in the butter and vanilla extract then beat in the confectioners’ sugar until the frosting is smooth and creamy.
Assemble the cake:
- Place one cake layer on a serving platter then top it with a third of the cream cheese frosting and 1 cup raspberries.
- Add the second cake layer on top and repeat the layer of cream cheese frosting and raspberries.
- Add the third cake layer on top then top with the remaining cream cheese frosting. Decorate with sprinkles (optional) then slice and serve.
Notes
- Make ahead: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature.
- Frosting storage: The cream cheese frosting can be made up to 2 days ahead and stored in an airtight container in the fridge. Let it come to room temperature and re-whip before using.
- Leftovers: Store leftover cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving.
- Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before assembling.
- This cake would also be delicious with my chocolate buttercream frosting for even more rich, chocolatey goodness!
- ★ Did you make this recipe? Don’t forget to give it a star rating below!