Raspberry Chocolate Chip Layer Cake Recipe

1. Preheat oven to 350 degrees F (177 degrees C). Grease and lightly flour three 9x9x2-inch round baking pans. Set aside.

Cake:

1. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a large bowl, melt the butter in the microwave.

2. Vigorously whisk in the granulated sugar, then the eggs, milk, and vanilla extract. Slowly whisk the wet ingredients into the dry ingredients until hardly any lumps remain. Fold in the raspberries and chocolate chips.

3. Divide batter evenly between prepared cake pans. Bake for 22 to 24 minutes, making sure to loosely cover the cakes with aluminum foil halfway through to prevent the tops from getting too brown.

4. Cakes are done when a toothpick inserted in the center comes out clean. Allow to cool completely in the pans on a wire rack.

Milk Chocolate Frosting:

1. Cream the butter with a hand or stand mixer on medium speed for 3 to 4 minutes. Add 3 cups of confectioners’ sugar and ¾ cup of cocoa powder. Mix on low.

2. Add 3 Tablespoons of heavy cream and 1 teaspoon of vanilla extract. If your frosting is too thin, add up to 1 more cup of confectioners’ sugar. If your frosting is too thick, add up to 2 more Tablespoons of heavy cream.

3. Taste and add salt if you prefer. Add more cocoa powder if the frosting is not chocolatey enough.

To assemble and frost:

1. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand.

2. Evenly cover the top with frosting. Top with the 2nd layer, more frosting, then the third layer.

3. Top with frosting and spread around the sides. Top with raspberries and/or chocolate chips for garnish if desired.

4. Slice, serve, enjoy!