Description
A rich and moist raspberry rose chocolate cake that combines the flavors of chocolate, raspberry, and rose.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup fresh raspberries
- 1/4 cup rose water
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until combined.
- Stir in boiling water until the batter is smooth.
- Fold in raspberries and rose water.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove and cool completely on wire racks.
Notes
- Use fresh raspberries for the best flavor.
- Rose water can be adjusted based on your taste preference.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Raspberry Rose Chocolate Cake, cake recipe, chocolate cake, raspberry dessert