Description
A decadent chocolate cake layered with caramel, cream, and fresh raspberries, perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup caramel sauce
- 2 cups whipped cream
- 2 cups fresh raspberries
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract; mix until smooth.
- Divide batter evenly between the pans and bake for 25-30 minutes.
- Let cakes cool completely, then layer with caramel sauce, whipped cream, and raspberries.
- Refrigerate for at least 1 hour before serving.
Notes
Ensure raspberries are fresh and caramel sauce is at room temperature for easy spreading.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Cake
- Cuisine: Dessert
Nutrition
- Calories: 450
- Sugar: 40g
- Fat: 20g
- Carbohydrates: 60g
- Protein: 5g