Chocolate-Raspberry Cake

The four layers of this chocolate cake are filled with a sweet raspberry filling and frosted with a creamy combo of whipped topping and store-bought vanilla frosting.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 480 Calories

Ingredients

• 1 cup water
• 1 (3.9 ounce) package instant chocolate pudding mix
• 3 large eggs
• baking spray
• 1 teaspoon cocoa powder, or as needed
• 1 teaspoon all-purpose flour, or as needed
• 1 (15.25 ounce) package chocolate cake mix
• 1 (6 ounce) container vanilla yogurt
• 12 ounces fresh raspberries, or more to taste
• 1 (16 ounce) container prepared vanilla frosting
• 1 (8 ounce) container frozen nondairy whipped topping, thawed
• 3 (1 ounce) squares white chocolate, melted and cooled
• 0.33333334326744 cup white sugar
• 0.33333334326744 cup vegetable oil
• 0.33333334326744 cup vanilla-flavored vodka
• 0.5 (12 ounce) package miniature chocolate chips, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.

Step 2

Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.

Step 3

Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.

Step 4

Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.

Step 5

Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.

Step 6

Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.

Step 7

Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.