Chocolate Raspberry Cake


I used this recipe to start, and added a couple of my own ideas to it.



  • 1 cup of whole wheat flour
  • 1/2 cup of unsweetened cocoa powder
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup whole milk
  • 1 tsp vanilla extract
  • 3/4 cup unsalted butter
  • 1 cup granulated sugar
  • 1 egg and 1 egg yolk


  • 3 cups of powdered sugar
  • 1 cup unsweetened cocoa powder
  • 1 stick of unsalted butter
  • 1/4 cup of milk
  • 1 tsp vanilla extract
  • 3 packages of raspberries (I will use 4-5 packages next time so that the top will be covered with raspberries.)



  1. Grease a 10.5″ x 4.5″ x 3″ pan.
  2. Preheat the oven to 350F.
  3. Whisk the flour, cocoa powder, baking soda, salt, and cinnamon together.
  4. Separately, mix the vanilla and milk together.
  5. In a third container, beat the butter and sugar for about 3 minutes with an electric mixer.
  6. Add the egg, mix, then add the egg yolk.
  7. Alternately mix the flour and liquids in parts until you get a smooth batter.
  8. Pour and spread the batter in the cake pan. Bake for 45 minutes. A toothpick inserted into the middle of the cake should come out clean.
  9. Cool in the pan for 10 minutes.
  10. Invert to remove the cake. Cool on a wire rack for 10 minutes more.
  11. Cut the cake lengthwise in half.


  1. Whisk the powdered sugar and cocoa powder together.
  2. Separately beat the butter with an electric mixer until smooth.
  3. Slowly (and in parts!) add the sugar/cocoa powder to the butter and mix well. Alternate adding the dry mix with the liquid vanilla/milk mix. Beat until you get a smooth frosting.

Putting the Cake Together

  1. Spread about 1 cup of the frosting between the layers of the cake.
  2. Cover the rest of the cake with the frosting.
  3. Outline the bottom of the cake with raspberries, and fill in the cake from the bottom to the top.
  4. Sprinkle with powdered sugar.