Decadent Chocolate Raspberry Loaf Cake: A Sweet Treat for Every Occasion

Treat yourself to this Decadent Chocolate Raspberry Loaf Cake—a moist, rich chocolate cake topped with luscious frosting and fresh raspberries. This dessert is perfect for any celebration or a cozy afternoon indulgence. Let’s dive into this irresistible recipe!

Ingredients

For the Cake:

• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (50g) cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup (180ml) buttermilk

For the Frosting:

• 1/2 cup (115g) unsalted butter, softened
• 1/3 cup (40g) cocoa powder
• 1 1/2 cups (190g) powdered sugar
• 2–3 tbsp milk
• 1/2 tsp vanilla extract

For Garnish:

• Fresh raspberries
• Powdered sugar (optional)

Step-by-Step Instructions

1. Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C) and grease a loaf pan (9×5 inches). Line it with parchment paper for easy removal.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.

2. Bake the Cake

1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
2. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Frosting

1. In a medium bowl, beat the softened butter and cocoa powder until smooth.
2. Gradually add the powdered sugar, alternating with milk, until the desired consistency is reached. Stir in the vanilla extract.

4. Assemble and Decorate

1. Spread the frosting evenly over the top of the cooled cake.
2. Garnish with fresh raspberries and a dusting of powdered sugar for a professional finish.

Why You’ll Love This Cake

• Rich and Moist: The perfect balance of chocolate flavor and tender texture.
• Beautiful Presentation: Fresh raspberries add a pop of color and flavor.
• Easy to Make: Simple steps with stunning results, ideal for bakers of all skill levels.

Pro Tips for Success

1. Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth batter.
2. Sift Cocoa Powder: This prevents lumps and ensures an even chocolate flavor.
3. Cool Completely Before Frosting: A warm cake will cause the frosting to melt.

FAQs

1. Can I use frozen raspberries?
Yes, but thaw and pat them dry before garnishing to avoid excess moisture.

2. How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

3. Can I make this ahead?
Absolutely! Bake the cake a day in advance and frost it just before serving.

Serving Suggestions

This Chocolate Raspberry Loaf Cake pairs beautifully with:

• Vanilla Ice Cream: Add a scoop for an extra indulgent treat.
• Hot Coffee or Tea: Perfect for balancing the sweetness of the cake.
• Whipped Cream: A dollop of whipped cream makes every slice more luxurious.

Conclusion

This Decadent Chocolate Raspberry Loaf Cake is the ultimate dessert for any occasion. With its rich chocolate flavor, creamy frosting, and fresh raspberry garnish, it’s a treat that’s as beautiful as it is delicious. Bake one today and impress your family and friends!