Raspberry Chocolate Snack Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 ½ cups all-purpose flour
02 -
1 cup granulated sugar
03 -
¾ teaspoon baking soda
04 -
½ teaspoon kosher salt
05 -
¼ teaspoon ground cardamom
06 -
¾ cup whole buttermilk
07 -
¼ cup canola oil
08 -
1 ½ teaspoons vanilla extract
09 -
1 large egg
10 -
1 cup fresh raspberries, patted dry
→ Frosting
11 -
8 ounces milk chocolate, chopped
12 -
½ cup unsalted butter, softened
13 -
½ teaspoon vanilla extract
14 -
¼ teaspoon kosher salt
15 -
1 ½ cups powdered sugar
→ For Serving
16 -
Extra fresh raspberries (optional)
# Instructions:
01 -
Preheat oven to 350°F. Line 8-inch square pan with parchment, leaving overhang. Whisk flour, sugar, baking soda, salt, and cardamom in large bowl.
02 -
Make well in dry ingredients. Add buttermilk, oil, vanilla, and egg. Whisk wet ingredients, then fold into dry ingredients until smooth.
03 -
Spread half the batter in pan, top with half the raspberries. Add remaining batter and raspberries. Bake 35-38 minutes until done. Cool in pan 5 minutes, then transfer to rack for 1 hour.
04 -
Melt chocolate in microwave, stirring every 30 seconds. Cool 15 minutes. Beat with butter until creamy. Add vanilla, salt, and powdered sugar until smooth. Frost cooled cake.
# Notes:
01 -
Pat raspberries dry to prevent bleeding into batter
02 -
Let chocolate cool before adding butter to prevent melting
03 -
Cake can be made a day ahead and frosted before serving