Raspberries play a starring role in this decadent Chocolate Fudge Raspberry Cake. It is fast and easy to make using a boxed cake mix, raspberry liqueur, raspberry preserves, and hot fudge sauce. The final touch is whipped cream frosting and fresh raspberries for garnish. The result is an elegant cake that is sure to get you rave reviews!
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My all-time favorite birthday cake is a hot fudge chocolate cake from a restaurant we went to when I was 6 years old. It became my signature birthday cake that I asked my mom to make for me each year. This year I decided to treat her with a grown-up version of that cake for her birthday. She loves raspberries so I figured I should incorporate them into her special cake. It turned out to be moist and delicious and looked so pretty on one of my milk glass cake stands.
Make sure to line your pans with parchment paper to make the cake easier to remove. This prevents the possibility of cake getting stuck to the bottom of the pans and makes clean up a breeze.
A boxed cake mix makes this cake fast and easy to put together. Adding in raspberry liqueur and raspberry preserves elevates it to the next level!
Once the cakes are baked, let them cool for 10 minutes in the pan before removing them to a cooling rack. Leave the parchment paper on the cakes until they are completely cool. Once cooled, it’s time to remove the parchment paper, add the hot fudge sauce and layer the cakes.
Easy and Elegant as a birthday cake or Valentine’s Day treat!
For the final step, add the remaining raspberry liqueur and red food coloring to the carton of whipped topping then frost the cake and add the raspberries as a garnish on top! It’s that simple!
Ingredients
- 1 15.25 oz chocolate cake mix
- 1 cup water
- ½ cup raspberry liqueur (such as Chambord or Framboise), divided
- ½ cup oil
- 3 eggs
- 1 1/3 cups seedless raspberry preserves, divided
- 12 oz hot fudge sauce
- 8 oz whipped topping
- 3 drops of red food coloring
- Fresh raspberries, for garnish
Instructions
- Preheat oven to 350 degrees.
- Trace 8-inch round cake pan on the back side of parchment paper and cut out. Grease two 8-inch round cake pans and place the cut-out parchment paper in the bottom of each pan.
- Combine cake mix, water, ¼ cup raspberry liqueuer, oil, eggs, and 1 cup raspberry preserves in a large bowl. Mix on medium speed for 2 minutes. Pour batter evenly into both cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
- Cool for 10 minutes then remove from pans and finish cooling on a cooling rack.
- Fold in 1/4 cup raspberry liqueur and red food coloring into the whipped topping.
- To assemble, place one cake layer on serving plate. Microwave the fudge sauce for 30-60 seconds and spread ½ of the hot fudge sauce on the cake to within 1/2-inch of edge.
- Microwave 1/3 cup of raspberry preserves for 20 seconds and spread on top of the hot fudge sauce.
- Place the second layer of cake on top of the first layer and spread the rest of the hot fudge sauce onto the top of the cake.
- Frost the sides and top with the whipped topping mixture.
- Garnish with fresh raspberries
- Refrigerate until ready to serve.
Do you have a favorite birthday cake? I’d love to hear about it in the comments below!
We love link parties! You can see where we’re sharing this on our Link Party Page!
Wow!! That looks amazing I will definitely have to make this. Thank you now I want cake lol 😂
Love this cake. Please stop by Thursday Favorite Things since you are being featured. https://eclecticredbarn.blogspot.com/2019/02/thursday-favorite-things_14.html
Hugs,
Bev
Chocolate and raspberries go better together than soup and sandwich! This is beautiful! Thanks for sharing at the What’s for Dinner party. Can’t wait to see what you’ll bring this week!
We sure have enjoyed featuring your delicious recipe this week and I just pinned it! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen