Chocolate Raspberry Cake
A decadent chocolate raspberry cake featuring airy sponge layers infused with chocolate and vanilla, topped with whipped cream and fresh raspberries, perfect for special occasions.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large bowl, sift together 1 cup powdered sugar, cake flour, and cocoa powder.
- Beat egg whites at medium speed until foamy, then at high speed beat in salt and cream of tartar.
- Gradually add sugar and beat until stiff peaks form.
- Fold in chocolate extract and vanilla.
- Gently fold in the flour mixture, 1/3 at a time, until blended.
- Spoon the batter into a tube pan.
- Bake for 40 to 45 minutes or until the cake springs back when lightly pressed.
- Invert the cake in the pan onto a funnel or bottle and let it cool completely.
Nutrition & Diet Analysis (per serving)
745
kcal
37% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Low-fat
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).