Mocha Raspberry Cake

Mocha Raspberry Cake

This Mocha Raspberry Cake has two layers of moist chocolate cake, a layer of sweet raspberry filling, frosted with a silky mocha buttercream and topped with fresh raspberries! This impressive cake is perfect for celebrating.

Birthday cakes are a thing around here. I talk about my housemates a lot, and one of the perks of being my housemate? A custom-made, just for you birthday cake.

My friends are the best resource I have when it comes to brainstorming baked goods. The other night, a few of us were sitting on my bed, and I mentioned I wanted to make something with M&Ms. All of their eyes got wide as they sat, debating ideas and the pros and cons of each, barely taking a breath as every M&M dessert idea they had was thrust at me. I didn’t say one word for about five minutes as they did this.


  • 2 cups (8.5 oz) all-purpose flour
  • 1 cup (7 oz) granulated sugar
  • 1 cup (7 oz) brown sugar
  • 1 cups (3 oz) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs + 1 egg white
  • 1 cup buttermilk
  • 1 cup warm brewed coffee
  • ⅓ cup plus 1 tablespoon vegetable oil
  • 2 teaspoons vanilla extract
  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • ¼ cup seedless raspberry jam
  • 1 cup powdered sugar
  • 1 cup unsalted butter (2 sticks), room temperature
  • 2 cups powdered sugar
  • ½ cup good quality cocoa powder
  • 2 teaspoons instant coffee (or to taste)
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
  • ¼ cup heavy cream
  • 2 cups fresh raspberries
  • Powdered sugar (optional)
Read the whole recipe on Bakerita