Easy Raspberry Cake with Chocolate

This Raspberry Snack Cake combines a tender vanilla-cardamom cake studded with fresh raspberries and crowned with salted milk chocolate frosting. The buttermilk creates an incredibly moist crumb while adding subtle tang, perfectly complementing the tart raspberries scattered throughout. A hint of cardamom adds unexpected sophistication, while the silky milk chocolate frosting provides rich sweetness balanced by a touch of salt. This versatile cake works equally well for breakfast, afternoon tea, or dessert, making it perfect for any occasion requiring a touch of comfort and elegance.

Every time I make this cake, the aroma of cardamom and vanilla reminds me why simple cakes are often the most memorable.

Essential Ingredients Selection

• Fresh raspberries provide bursts of tartness
• Quality milk chocolate ensures silky frosting
• Buttermilk creates tender, moist crumb
• Fresh cardamom adds subtle warmth

My grandmother taught me that room temperature ingredients and careful measuring make all the difference in cake baking.

Detailed Cooking Instructions

1. Begin by bringing all ingredients to room temperature

this ensures even mixing and proper rising. Preheat oven to exactly 350°F. Line 8-inch square pan with parchment, leaving overhang for easy removal. Gently pat raspberries dry with paper towels to prevent excess moisture in batter.

2. Whisk flour, sugar, baking soda, salt, and freshly ground cardamom

in large bowl until completely combined. Make sure to break up any lumps in flour or sugar. Create deep well in center - this method helps prevent overmixing when combining wet and dry ingredients.

3. Pour room temperature buttermilk, oil, and vanilla into well.

Crack egg directly into liquid ingredients. Using whisk tip, pierce yolk and gently beat wet ingredients together without incorporating flour mixture yet. This ensures even distribution of egg before combining with dry ingredients.

4. Using gentle folding motion, incorporate wet ingredients into dry

just until smooth batter forms. Stop mixing as soon as no dry flour remains - overmixing develops gluten, making cake tough. Layer half batter in pan, distribute first portion of raspberries evenly, then repeat with remaining batter and berries.

5. Bake 35-38 minutes,

rotating pan halfway through. Test with wooden pick in several spots since berries can create moist pockets. Cool exactly 5 minutes in pan before lifting out using parchment. This timing prevents sticking while avoiding overcooling in pan which can create soggy bottom.

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Storage Solutions

Store unfrosted cake at room temperature, tightly wrapped, for up to 2 days. Once frosted, keep in airtight container in refrigerator up to 5 days. Bring to room temperature before serving for best flavor and texture. For longer storage, freeze unfrosted cake up to 3 months, double-wrapped in plastic and foil. Frosting can be made ahead and refrigerated up to 1 week; bring to room temperature and rewhip before using.

Serving Suggestions

Serve at room temperature when frosting is soft but still holds its shape. For special occasions, garnish with fresh raspberries and mint leaves. Consider serving with coffee or tea for afternoon snack, or with vanilla ice cream for dessert. For brunch, pair with champagne or prosecco. Cut into small squares for elegant party portions.

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Troubleshooting Tips

If cake sinks in middle, check oven temperature accuracy and baking soda freshness. For gummy texture, reduce berries or pat them extra dry. If frosting separates, warm slightly while beating to re-emulsify. For crumbly cake, ensure proper measurement of dry ingredients and don't overbake. When berries sink, try tossing them in flour before adding.

Make-Ahead Strategies

Prepare cake layers up to 2 days ahead, wrap well and store at room temperature. Make frosting day before, refrigerate, then bring to room temperature and rewhip before using. Measure and combine dry ingredients ahead for quick assembly. Have buttermilk and egg at room temperature before starting.

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Frequently Asked Questions

→ Can I use frozen raspberries instead of fresh?

Fresh raspberries work best as frozen ones can release too much moisture. If using frozen, don't thaw them first

→ What can I substitute for buttermilk?

Mix ¾ cup regular milk with 2 teaspoons lemon juice and let sit for 5 minutes

→ Can I skip the cardamom?

Yes, you can omit it or replace with cinnamon for a different but equally delicious flavor

→ How should I store this cake?

Store in an airtight container at room temperature for up to 3 days

→ Can I use dark chocolate for the frosting?

Yes, but the frosting will be less sweet and have a more intense chocolate flavor