Chocolate Snack Cake with Raspberry Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 servings
A dark chocolate cake perfect for snacking with a bright raspberry cream cheese frosting.
  • 1 cup all-purpose flour (4.4 oz/125g)
  • ½ cup Dutch-processed cocoa powder, sifted (2 oz/57g)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup sugar (7oz/200g)
  • ½ cup softened unsalted butter (4oz/113g)
  • ½ cup buttermilk (4 fluid oz)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Raspberry Cream Cheese Frosting
  • 8 oz softened cream cheese (227g)
  • 4 tablespoons softened unsalted butter (2oz/57g)
  • 2 cups confectioner's sugar (10oz/285g)
  • ¼ cup freeze-dried raspberries, ground into a powder (.5oz/14g)
  • Pinch of kosher salt
  1. Preheat the oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper.
  2. In the bowl of a stand mixer (or using a mixing bowl and hand mixer) combine the flour, sifted cocoa, baking powder, baking soda, salt, and sugar. Add the softened butter and beat on low until you reach a sandy texture and all the butter is combined. In a large measuring cup, whisk together the buttermilk, eggs, and vanilla. Beat half of the buttermilk mixture into the dry mixture until combined, before incorporating the remaining buttermilk mixture. You should have a smooth batter. Scrape the sides and bottom of the bowl and fold in any remaining dry bits. Spread the batter into the prepared pan and smooth the top with an offset spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top of the cake springs back to the touch. Remove from the oven and cool completely on a rack before frosting.
  3. While the cake cools, make the frosting. Beat the cream cheese in the bowl of a stand mixer (or in a mixing bowl using a hand mixer) until smooth. Beat in the butter until smooth and combined. Scrape the bowl and add half of the confectioner’s sugar, beat for about 1 minute until fluffy. Scrape the bowl and beat in the remaining confectioner’s sugar for an additional minute. Scrape the bowl again and beat in the raspberry powder and salt until combined. Scrape down the bowl one more time and beat for an additional minute. Spread or pipe the frosting over the cooled cake (turn the cake out onto a platter or board to frost the sides, if you want).
Recipe by at