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Chocolate Raspberry Snack Cake is ideal for an after-school or tea time snack plus this easy snack cake recipe is special enough to serve to dinner guests. 

Slice of Chocolate Raspberry Snack Cake on a white dessert plate with fresh raspberries

Chocolate Raspberry Snack Cake

Don’t get me wrong. This chocolate cake recipe is pretty darned tasty on its own. But I remember my mom smearing jam between the layers of a chocolate cake to add an extra dimension of flavor.

I took the idea, then pouring a splash of Chambord, a black raspberry liqueur, into both the batter and the frosting. The jam filling created a to die for dessert recipe! I served this snack cake when our oldest stopped by to join us for dinner on Sunday. He and Bill are die-hard chocoholics and gave this chocolate raspberry snack cake their ringing endorsement. And I love how the raspberry layer provides a boost of moisture as well as flavor.

Chocolate Raspberry Snack Cake slice on a wite dessert plate with a biteful on a red handled fork

The Oregon Raspberry and Blackberry Commission

The ORBC is an agricultural organization representing the growers of Oregon’s magnificent berries. Regular readers of my blog know I use fresh raspberries in my baking and garnishing as much as possible. But when the growing season is over, frozen raspberries are an outstanding option. 90% of Oregon’s berries are flash frozen within hours after being picked ensuring the best taste and nutrition. Those frozen berries are sold as is or made into jams, jelly, marinades, etc. Oregon’s berry jam was recently awarded the title of Best Jam in America by America’s Mart, so I knew it would be a top-notch product to use in my snack cake recipe. As terrific on buttered toast as in a dessert, this Sweet Creek Organic Raspberry Fruit Spread hit the mark in my Chocolate Raspberry Snack Cake!

Sweet Creek Organic Raspberry Fruit Spread on a patterned napkin

Learn more about Oregon Berries on their Website.

Check out the Oregon Berries’ Recipe Box for more fabulous inspiration.

Overhead view of a slice of Chocolate Raspberry Snack Cake

Helpful Tools:

Chocolate Raspberry Snack Cake | A layer of Chambord spiked jam adds a delicious element to this dessert
The Recipe:

Chocolate Raspberry Snack Cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 20 servings

A scrumptious chocolate cake with a boost of flavor from red raspberry jam and Chambord liqueur.

Ingredients

Cake

  • 1 2/3 cups flour
  • 1 1/2 cups sugar
  • 2/3 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 tablespoon Chambord, optional
  • 1 1/2 cups buttermilk (less 1 tablespoon if using Chambord)
  • 1 teaspoon vanilla
  • 2 eggs

For Filling:

  • 1/2 cup raspberry jam or fruit spread
  • 1 tablespoon Chambord, optional

For Frosting:

  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 4 tablespoons (1/2 stick) butter
  • 1/2 cup milk
  • 2 tablespoons light corn syrup
  • 1 1/2 cups sifted powdered sugar
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350º. Grease and flour a 9 x 13 pan (or spray with Baker's Joy). Set aside.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
  3. Place 1 tablespoon of Chambord in a 2 cup liquid measuring cup, if using. Add buttermilk to the 1 1/2 cup mark. Just use a full 1 1/2 cups buttermilk if not using Chambord.
  4. Add butter, buttermilk, and vanilla and beat for a couple of minutes, scraping the sides of the bowl as needed.
  5. Add eggs and beat for 2 more minutes, scraping sides of bowl often.
  6. Pour into the prepared pan and bake for 25-35 minutes or till the center of the cake bounces back when pressed with your finger. Cool pan on wire rack.
  7. Mix together raspberry jam or spread and Chambord. Set aside.
  8. When the cake is almost fully cooled, make the frosting.
  9. Mix sugar and cocoa in a saucepan. Add butter, milk, and corn syrup and bring to a boil. Boil for 3 minutes, stirring occasionally. Remove from heat and place pan in cold water (I fill my sink with ice and water).
  10. When the mixture is cooled, stir in powdered sugar and vanilla. You may thin frosting with a little milk if desired.
  11. Spread jam filling over top of the cake, then carefully frost with an offset spatula. If the cake is not eaten the day it is baked, store in the refrigerator.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 236Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 20mgSodium: 250mgCarbohydrates: 53gFiber: 1gSugar: 41gProtein: 3g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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© Liz Berg
Cuisine: American / Category: Cakes