Chocolate Raspberry or Strawberry Tall Cake
Indulge in the ultimate dessert with this decadent Chocolate Raspberry or Strawberry Tall Cake—a tower of rich, moist chocolate layers filled with luscious chocolate frosting and bursting with fresh berries in every bite. Perfect for special occasions or an impressive homemade treat, this show-stopping cake is crowned with a glossy drizzle of melted chocolate and garnished with vibrant raspberries or strawberries for a stunning finish. With an airy, delicate crumb thanks to the combination of boiling water and cocoa powder, and the perfect balance of sweetness from fresh fruit and velvety frosting, this cake is a celebration of chocolate and berry flavors. Whether you’re a novice or seasoned baker, this recipe’s straightforward directions make achieving bakery-worthy results simple. Serve this masterpiece as a centerpiece for birthdays, anniversaries, or any gathering where you want to wow your guests!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 3 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh raspberries or strawberries
- 1 cup unsalted butter
- 3.5 cups powdered sugar
- 0.25 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 cup fresh raspberries or sliced strawberries (for garnish)
- 0.25 cup optional mint leaves (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and line three 8-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
Slowly stir in the boiling water (the batter will be thin).
Divide the batter evenly among the prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the chocolate frosting by beating the butter in a stand mixer or with a hand mixer until creamy.
Gradually add the powdered sugar and cocoa powder, mixing on low speed at first to avoid a sugar cloud, then increasing the speed to high until fluffy.
Add the heavy cream and beat until the frosting reaches a spreadable consistency.
To assemble the tall cake, place one layer of cake on a serving platter and spread a generous amount of frosting on top.
Sprinkle 1/3 of the raspberries or sliced strawberries over the frosting.
Repeat with the second and third cake layers, frosting each layer and adding fruit in between.
Spread a thin crumb coat of frosting over the entire cake and chill for 15 minutes.
Spread the remaining frosting evenly over the cake and smooth it out with a spatula.
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Drizzle the melted chocolate over the top of the cake, allowing it to drip down the sides for a decorative touch.
Top the cake with the reserved fresh raspberries or sliced strawberries and optional mint leaves for garnish.
Slice and serve this stunning cake, storing leftovers (if any!) in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 115.1 g | 42% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 79.2 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 347 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
