Chocolate Raspberry Snack Cake
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.
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. 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.
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!
Learn more about Oregon Berries on their Website.
Check out the Oregon Berries’ Recipe Box for more fabulous inspiration.
A couple of things to help you make the most delicious snack cake recipe ever:
Chocolate Raspberry Snack Cake
A scrumptious chocolate cake with a boost of flavor from red raspberry jam and Chambord liqueur.
Ingredients
- 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
- Preheat oven to 350º. Grease and flour a 9 x 13 pan (or spray with Baker's Joy). Set aside.
- In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt. 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. Add butter, buttermilk and vanilla and beat for a couple minutes, scraping sides of bowl as needed.
- Add eggs and beat for 2 more minutes, scraping sides of bowl often.
- Pour into prepared pan and bake for 25-35 minutes or till center of cake bounces back when pressed with your finger. Cool pan on wire rack.
- Mix together raspberry jam or spread and Chambord. Set aside.
- When cake is almost fully cooled, make the frosting.
- 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).
- When the mixture is cooled, stir in powdered sugar and vanilla. You may thin frosting with a little milk if desired.
- Spread jam filling over top of the cake, then carefully frost with an offset spatula. If cake is not eaten the day it is baked, store in refrigerator.
