Raspberry Chocolate Chip Layer Cake

A creamy, rich chocolate frosting is the perfect match for my super-moist chocolate chip cake. Throw in some raspberries and this cake will surely be a show-stopper!

Ingredients

Cake

3 and 1/4 cups (406g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (16 Tbsp; 226g) unsalted butter, melted
1 and 3/4 cups (350g) granulated sugar
2 large eggs, room temperature
2 cups (480ml) buttermilk, at room temperature
2 teaspoons pure vanilla extract
1 and 1/4 cups (155g) raspberries, fresh or frozen (not thawed)
3/4 cup (135g) mini or regular semi-sweet chocolate chips

Milk Chocolate Frosting

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
3–4 cups (360-480g) confectioners’ sugar
3/4 cup (62g) unsweetened cocoa powder
3 – 5 Tablespoons (45-75ml) heavy cream or half-and-half
1 teaspoon pure vanilla extract
salt, to taste
optional: chocolate chips and raspberries for decoration

Instructions

Preheat oven to 350°F (177°C). Grease three 9-inch round baking pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)