Chocolate Cake with Raspberries and Cream Cheese Frosting

Chocolate Raspberry Layer Cake with Cream Cheese Whipped Cream Frosting

A lower-sugar cake for your little one's birthday!

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Author Erica Kastner


For the Cake:

  • 1 cup organic all-purpose flour
  • 1/2 cup sucanat
  • 1/4 tsp unrefined salt
  • 2 tablespoons (heaping) cocoa powder
  • 9 tablespoons grass-fed butter (1 stick + 1 tablespoon)
  • 1/2 cup boiling water
  • 1/4 cup buttermilk
  • 2 whole eggs
  • 1/2 tsp baking soda
  • 1/2 tsp pure vanilla extract

For the Frosting + Finishing

  • 8 ounces organic cream cheese softened
  • 2-3 tablespoons pure maple syrup
  • 2 cups heavy whipping cream
  • 1/4 tsp pure vanilla extract
  • 1 carton fresh raspberries


For the Cake:

  1. 1) Preheat oven to 350 degrees F (175 C). Butter two 6-inch round cake pans and line with a round of parchment paper on the bottom.

  2. 2) In a medium bowl, whisk together the flour, sucanat, and salt.

  3. 3) Boil the water. Meanwhile, melt the butter in a small saucepan. Stir in the cocoa powder, then the boiling water; boil for 30 seconds and remove from heat. Pour over the dry ingredients and give it a gentle stir.

  4. 4) Whisk together the buttermilk, egg, baking soda and vanilla. Stir into the chocolate batter and mix just until combined.

  5. 5) Pour into the prepared pans and bake until a toothpick comes out nearly clean, about 20 minutes (check at the 15 minute mark). Remove from oven and allow to cool in the pans for 10 minutes before turning out onto a cooling rack. Cool completely before cutting and frosting.

For the Frosting:

  1. Place the cream cheese and maple syrup in a large mixing bowl and beat with a hand mixer until smooth. Add 1/4 of the cream and mix until smooth. Add another 1/4 of the cream and beat again. Add the remaining cream and beat until thick enough to spread as frosting. Add the vanilla extract and beat until incorporated.

To Assemble:

  1. Cut each layer of cake in half. Place one round onto a cake stand. Top with some of the frosting. Place another layer of cake on top. Add a layer of frosting, then poke some raspberries into the frosting. Add a third layer of cake and another layer of frosting, then end with the last layer of cake. 

  2. Frost the top and sides of the cake with the remaining frosting. Poke the remaining raspberries on top of the cake. 

  3. Serve immediately. Store any leftovers, well wrapped with plastic wrap, in the refrigerator. 

Recipe Notes

Adapted from my Chocolate Layer Cake with Peanut Butter Frosting recipe, which was adapted from The Pioneer Woman and Smitten Kitchen.