This moist chocolate snack cake is quick and simple to prepare. Made with buttermilk and cocoa powder for a light and tender cake. Top it with the best chocolate fudge frosting; perfect for anytime a chocolate cake craving hits!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Snack. Cake. There is just something lovely about those two words together, isn't there?

As someone who has been baking cakes for a couple decades now, I always appreciate a simple one layer cake with minimal decoration. I know you are busy bakers, like me, and appreciate a cake that is quick to make.

This easy chocolate snack cake and is frosted with the best chocolate fudge frosting! So whether you slice nine big or 16 small pieces, this moist and chocolatey cake is sure to become a favorite for birthdays, holidays or to finish off a particularly tough Monday.

💗 why you will love this double chocolate cake

Simple to make ~ pantry and refrigerator staples come together in minutes.

Tender and moist ~ this 8x8 chocolate snack cake recipe is made with buttermilk and oil, which create a super moist cake.

Easy to decorate ~ the one layer cake has an easy spooned on top frosting. No fancy decorating needed. Garnish with chopped chocolate or mini chocolate chips, if desired.

A chocolate lover's dream cake ~ the easy chocolate snack cake has double chocolate; with cocoa powder in the cake and semisweet chocolate in the fudge frosting.

🍰 what is a snack cake?

I don't think there is a true definition. I was highly entertained reading this article by Food & Wine. It discusses the difference between a snacking cake and a snack cake.

To me, a snack cake is a smaller, basic and easy to make cake. One that's prepared in a square baking pan and doesn't feed a small army. You can make a lemon snack cake or vanilla snack cake too.

🍫 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ use a kitchen scale for the most accurate measurement or be sure to use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
• Cocoa powder ~ use a natural unsweetened cocoa powder. Scharffen Berger is my favorite and it brings such nice flavor.
• Sugar ~ brings the sweetness to the chocolate snack cake.
• Baking soda and baking powder ~ provide the leavening for the cake and helps it to rise.
• Kosher salt ~ if you only have table salt, start with half the amount.
• Eggs ~ the two large eggs should be room temperature for the best results. Pull them out of the refrigerator about 1-2 hours prior to making the chocolate snack cake.
• Buttermilk ~ I prefer store bought buttermilk. If you need to make your own; add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make ½ cup and stir. This should also be room temperature.
• Oil ~ vegetable oil or canola oil both work.
• Vanilla ~ for enhancing the chocolate flavor in both the cake and buttercream.
• Hot water {not shown} ~ the hot water helps to bring out the chocolate flavor in the cocoa powder.

Pro baking tip: If you have left over buttermilk, pour it into half cup containers and freeze. Allow to come to room temperature before using in your next recipe.

🥣 how to make this one layer cake

Pre-heat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper.  Set aside.

In a medium size bowl, sift together the flour and cocoa powder.

Then whisk in the sugar, baking soda, baking powder and kosher salt. 

In a small bowl, whisk together the eggs, buttermilk, vegetable oil and vanilla extract.

Add the wet ingredients to the dry and then add the hot water.  Whisk until combined.  Pour the batter into the prepared baking pan.

Bake for 25 - 30 minutes, until a toothpick comes out with just a few moist crumbs.  Allow the cake to cool in the pan set on a wire rack.

how to make the chocolate fudge frosting

While this one bowl, super moist chocolate snack cake is good enough to stand all on it's own; is it really a cake without frosting?😉

Start by melting the semisweet chocolate using the double boiler method or in the microwave {if you are comfortable using the microwave for melting chocolate}. Set aside to cool to room temperature.

Ingredients needed for the dark chocolate frosting.

Beat the butter and kosher salt in a stand mixer with the paddle attachment on high for 5 minutes.

Add the confectioners’ sugar {also known as powdered sugar} and vanilla and mix on low until the sugar is incorporated, then increase the speed and beat on high for another five minutes.

Scrape up and down the bowl, add the cooled melted chocolate and beat on medium 2 minutes more.

👩🏻‍🍳 expert tips for the best 8x8 cake

• Use a scale to measure your ingredients for the best results. If you do not have a kitchen scale, see the notes in the ingredient section on how to measure the flour.
• Don't over mix the cake batter. When combining the wet and dry ingredients mix until everything is just combined.
• For the best, moist and tender cake, don't over bake it. Remember your oven is different than mine and baking times may vary a little. The easy chocolate snack cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
• Allow the chocolate cake to cool completely if you are going to add frosting. Otherwise the frosting will melt off it.

💬 frequently asked questions

can I bake in a different size pan?

Yes, you can bake this cake in a 9-inch round pan, which will bake for about the same amount of time.

A 9x9 baking pan can be substituted, but will take a little less time to bake as it will be a thinner single cake layer.

You can also double the recipe and bake it in a 9x13 baking pan.

can I make it ahead?

Yes, this easy chocolate snack cake can be baked up to one month ahead of time. Once the cake has cooled, double wrap it in plastic wrap and then place in a zip-top bag and place in the freezer.

When ready to serve, take the small cake out of the freezer and allow to defrost either over night in the refrigerator or on the counter for a few hours.

how do I substitute dutch process cocoa powder?

For this recipe, you can use an equal amount of dutch process cocoa powder for the unsweetened cocoa powder.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💡 variation ideas

Chocolate chips ~ if you want a small chocolate cake with chocolate chips, add ½ cup of mini chocolate chips to the batter before baking.

White icing ~ for a chocolate snack cake with white icing,

Chocolate ganache ~ use the ganache recipe from this chocolate raspberry cheesecake.

🍽 how to serve

This super moist chocolate snack cake tastes best at room temperature. Serve it plain or with a scoop of ice cream on the side {for a triple chocolate treat serve it with brownie batter ice cream}!

🫙 how to store

The chocolate snack cake can be stored in an airtight container at room temperature for 1 - 2 days or refrigerated for up to one week.

The cake can also be frozen for up to two months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap and place in a zip-top bag or airtight container. Allow to defrost overnight in the refrigerator or at room temperature before serving.

The chocolate snacking cake tastes best at room temperature.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this moist Chocolate Snack Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🍰 more one layer cake recipes to enjoy

• Chocolate Malt Cake
• Vanilla Snack Cake
• Italian Almond Cake
• Graham Cracker Cake

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 8x8 cake ~ 12 servings

Moist Chocolate Snack Cake

Print

Moist chocolate snack cake is quick and simple to prepare. Made with buttermilk and cocoa powder for a light and tender cake. Top it with the best chocolate frosting; perfect for anytime a chocolate cake craving hits!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes

Bake Time 30 minutes

Total Time 45 minutes

Ingredients

Chocolate cake

• 1 cup all-purpose flour (125g)
• ½ cup natural unsweetened cocoa powder (48g)
• 1 cup granulated sugar (200g)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 2 large eggs, room temperature
• ½ cup buttermilk*, room temperature (120mL)
• ¼ cup vegetable oil (60mL)
• 2 teaspoons pure vanilla extract
• ¼ cup hot water (60mL)

chocolate frosting

• 3 ounces semisweet chocolate bar, melted (85g)
• ¾ cup unsalted butter, room temperature (170g)
• ¼ teaspoon kosher salt
• 1 ¼ cups confectioners’ sugar (150g)
• 1 teaspoon pure vanilla extract

Instructions

1. For the chocolate cake:  Pre-heat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper.  Set aside.
2. In a medium size bowl, sift together the flour (1 cup/125g) and cocoa powder (½ cup/48g). Then whisk in the sugar (1 cup/200g), baking soda (1 teaspoon), baking powder (½ teaspoon) and kosher salt (½ teaspoon).  In a small bowl, whisk together the eggs (2 large), buttermilk (½ cup/120mL), vegetable oil (¼ cup/60mL) and vanilla (2 teaspoons).
3. Add the wet ingredients to the dry and then add the hot water (¼ cup/60mL).  Whisk until combined.  Pour the batter into the prepared baking pan.
4. Bake for 25 - 30 minutes, until a toothpick comes out with just a few moist crumbs.  Allow the cake to cool in the pan set on a wire rack.
5. For the chocolate frosting: Melt the semisweet chocolate (3 ounces/85g) using the double boiler method or in the microwave (if you are comfortable using the microwave for melting chocolate). Set aside to cool to room temperature.
6. Beat the butter (¾ cup/170g) and kosher salt (¼ teaspoon) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high (speed 8 on a KitchenAid) for 5 minutes. Stop about half way through to scrape up and down the bowl. Add the confectioners’ sugar (1 ¼ cups/150g) and vanilla (1 teaspoon) and mix on low until the sugar is incorporated, then increase the speed and beat on high for another five minutes. Scrape up and down the bowl, add the cooled melted chocolate and beat on medium (speed 4) 2 minutes more.
7. Spoon the frosting over the top of the cooled cake.

Notes

*In a pinch you can make your own buttermilk; add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make ½ cup and stir.

If you only have table salt start with half the amount of salt and adjust as needed.

The chocolate snack cake can be stored in an airtight container at room temperature for 1 - 2 days or refrigerated for up to one week.

The cake can also be frozen for up to two months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.

The snacking cake tastes best at room temperature.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 356Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 238mgCarbohydrates: 43gFiber: 1gSugar: 32gProtein: 4g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

The best vanilla bean cake! This easy, made from scratch layer cake has a vanilla bean buttercream filling and frosting. It's moist, rich, buttery and vanilla-y!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As someone who has been baking cakes for several decades now, I adore a simple and classic cake. And while I love fancy cake layers, this vanilla bean cake is made for busy bakers as it's easy and relatively quick to put together

I created this recipe with a simple filling of the buttercream frosting you are already making; I know you are busy and want an easy to make cake! But I also tested it with a salted caramel filling {you can use this recipe} and it would also be incredible with your favorite fruit in the middle as well.

Tester Lisa said, "I love how incredibly moist this cake is! The vanilla flavor really comes through in every bite".

💗 why you will love this very vanilla cake

• Rich vanilla flavor ~ both vanilla bean paste and pure vanilla extract are used.
• Ultra moist ~ using both butter and oil in the cake recipe gives this from scratch cake a super moist crumb.
• Two layer cake ~ only two soft cake layers to bake and decorate, which we do in a simple crumb coat "semi-naked" style.
• Dreamy vanilla bean buttercream ~ the Swiss meringue buttercream is loaded with classic vanilla flavor.

how is vanilla bean cake different than vanilla cake?

As the name implies, vanilla bean cake uses vanilla beans, specifically vanilla bean paste and vanilla extract to have a rich vanilla taste. Whereas vanilla cake typically only uses vanilla extract.

🍰 ingredients needed and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ provides structure in the cake layers.  A kitchen scale is the best way to measure your flour. If you don't have a scale, use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}.
• Baking powder and baking soda ~ helps the cake to rise.
• Cornstarch ~ adds softness to the vanilla bean cake.
• Kosher salt ~ if you only have table salt, half the amount used.
• Unsalted butter ~ needs to be room temperature, so pull it out 1-2 hours prior to making the vanilla cake. If you only have salted butter, leave the salt out.
• Granulated sugar ~ provides the sweetness.
• Vegetable oil ~ canola oil can also be used.
• Eggs ~ 3 large eggs are needed; pull them out when you pull out the butter so they are room temperature.
• Vanilla ~ vanilla bean paste and pure vanilla extract are needed.
• Buttermilk ~ I find store bought buttermilk works best, pull it out with the butter and eggs so it is room temperature. In a pinch you can add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make 1 cup and stir.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

🥣 let's make this easy layer cake

Start by preheating the oven to 350°F and prepare two 8-inch cake pans. Butter each pan, line with parchment paper round, then butter the parchment. I also like to sprinkle in a little flour and tap that around to cover the butter. Parchment paper helps the cakes release from the pan once they are baked.

Whisk together the all-purpose flour, baking powder, baking soda and cornstarch. Set aside.

With the mixer on low, slowly add the flour mixture and the buttermilk mixture in alternating additions (⅓ flour, ½ buttermilk, ⅓ flour, stop and scrape the bowl, ½ buttermilk, ⅓ flour) until just a little flour is still showing. Finish mixing until just combined with a spatula, being careful to not over mix your batter.

Divide your batter equally between the two 8-inch cake pans. I like to "drop" the pans on the counter 2-3x to break up any air bubbles in the batter, then bake for 22-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

💬 frequently asked questions

what is vanilla bean paste?

Vanilla bean paste is a thicker syrup-like consistency that combines vanilla bean seeds and vanilla extract. Many bakers prefer it to having to scrape whole vanilla beans. I love Nielsen-Massey vanilla bean paste and Trader Joe's also sells a version, which is quite good.

how do you substitute vanilla beans for vanilla bean paste?

This vanilla cake recipe calls for 1 tablespoon of vanilla bean paste, which can be substituted with one whole vanilla bean pod.

To use a vanilla bean, cut the pod in half lengthwise and then scrape all the little brown flecks out with the back of a knife.

can I make this cake in advance?

Yes, the cake layers can be baked up to one month ahead. Once they have baked and fully cooled, double wrap them and place in the freezer.

Allow the cakes to start to defrost prior to decorating. I find slightly frozen cake layers easier to decorate.

The cake can be baked and decorated a day or two prior to serving as well.

can I bake this cake in a different size pan?

Yes, you could bake the layers in three 6-inch pans or one 9x13 pan. The bake times will vary slightly, so start checking the cake around 20 minutes into baking. You could also bake them into cupcakes; bake time will likely be between 16-20 minutes. For cupcakes you can also use my easy vanilla cupcakes recipe.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🎂 decorating a layer cake tips

Make sure the cakes are completely cool before assembling and decorating.

In all three of my tests of this vanilla bean cake, they all baked very flat with no dome. If needed, use a large serrated knife and slice a thin layer off the tops of the cakes to create a flat surface.

Place one cake layer onto a cake plate, cake stand or cake board topside up. I like to place about a tablespoon of frosting onto the board to help hold the cake onto the decorating surface.

Place the second layer, topside down, on top of the filling. Frost the rest of the cake with a thin layer of the buttercream frosting to create a crumb coat or semi-naked look.

Use the remaining frosting to pipe buttons on the top of the cake.

If you would like more instruction on how to decorate a semi-naked cake, see my brown sugar cake recipe. For a more fully frosted cake, see the recipe card for how to increase the vanilla bean buttercream recipe.

I used a Wilton 4B for the large buttons and a Wilton 32 for the pink buttons. I used a small bit of Colour Mill Raspberry for the pink buttons.

Another simple cake decorating design can be found on my sugar cookie cake post. You will need to make a larger batch of vanilla bean buttercream frosting to create this design {see the recipe card notes for how to do this}.

If you need tips on making the vanilla bean Swiss meringue buttercream, my chocolate buttercream recipe should have all the information you need.

👩🏻‍🍳 tips for the best vanilla bean cake

• Use a scale to measure your ingredients for the best results. If you do not have a kitchen scale, see the notes in the ingredient section on how to measure the flour.
• Don't over mix the cake batter. Use low speed when combining the wet and dry ingredients and mix until everything is j.u.s.t. combined. I usually stop when just a few streaks of dry ingredients remain and use a spatula to finish the mixing.
• The cake batter is thick so an off-set spatula works great to smooth it into the pan.
• "Drop" the cake pans on the counter 2-3x to help remove any air bubbles from the batter before placing in the oven to bake.
• Don't over bake the cake, we want a buttery and moist finished cake. Remember your oven is different than mine and baking times may vary a little. The easy vanilla bean cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
• Allow the cake to cool completely before frosting.

🫙 how to store

The cake can be stored at room temperature in an airtight container for up to 2 days.

It can also be stored tightly wrapped in the refrigerator for up to 5 days.

The cake can be frozen with the frosting for up to 2 months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.

The vanilla bean cake tastes best at room temperature.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Vanilla Bean Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more made from scratch cakes

• Pink Velvet Cake
• Cookie Butter Cake
• Raspberry Almond Cake
• Ricotta Bundt Cake

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: one 2 layer 8-inch cake*

Moist Vanilla Bean Cake

Print

The best vanilla bean cake! This easy, made from scratch layer cake has a vanilla bean buttercream filling and frosting. It's moist, rich, buttery and vanilla-y!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 30 minutes

Bake Time 30 minutes

Cooling and Decorating Time 3 hours 30 minutes

Total Time 4 hours 30 minutes

Ingredients

vanilla cake

• 1 ⅔ cups all-purpose flour (210g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 3 tablespoons cornstarch (24g)
• ½ cup unsalted butter, room temperature (113g)
• ½ teaspoon kosher salt
• 1 ½ cups granulated sugar (300g)
• 3 tablespoons vegetable or canola oil (45mL)
• 3 large eggs, room temperature
• 1 tablespoon vanilla bean paste
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk, room temperature (240mL)

vanilla bean swiss meringue buttercream frosting

• 4 large egg whites (~120-130g)
• 1 cup granulated sugar (200g)
• ½ teaspoon kosher salt
• 1 cup unsalted butter, room temperature (226g)
• 1 tablespoon vanilla bean paste

Instructions

1. Vanilla cake: Preheat your oven to 350°F and prepare two 8-inch cake pans. Butter each pan, line with parchment paper round, then butter the parchment. I also like to sprinkle in a little flour and tap that around to cover the butter. Parchment paper helps the cakes release from the pan once they are baked.
2. Whisk together the all-purpose flour (1 ⅔ cups/210g), baking powder (1 teaspoon) and baking soda (½ teaspoon) and cornstarch (3 tablespoons/24g). Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter (½cup/113g), kosher salt (½ teaspoon) and sugar (1 ½ cups/300g) by starting on low and increasing the speed to medium-high (speed 6 on a KitchenAid mixer) once the butter and sugar combine. Beat until light, approximately 3 - 4 minutes. Scrape up and down the sides of the bowl once during that time.
4. Then scrape the bowl again and with the mixer on low (speed 2 on KitchenAid) drizzle in the oil (3 tablespoons/45mL), increase the speed to medium-high and mix for another 1-2 minutes. Scrape up and down the bowl and add the eggs (3 large) one at a time, mixing until incorporated. Scrape after the addition of the first two eggs. Add vanilla bean paste (1 tablespoon) and vanilla extract (1 teaspoon) with the final egg and beat on medium (speed 4) for 15-30 seconds, until fully combined. Scrape up and down the sides of the bowl.
5. With the mixer on low (stir on KitchenAid), slowly add the flour mixture and the buttermilk mixture in alternating additions (⅓ flour, ½ buttermilk, ⅓ flour, stop and scrape the bowl, ½ buttermilk, ⅓ flour) until just a little flour is still showing. Finish mixing until just combined with a spatula, being careful to not over mix your batter.
6. Divide your batter equally between the two 8-inch cake pans. (I weigh the batter, it's about 500g per cake pan). I like to "drop" the pans on the counter 2-3x to break up any air bubbles in the batter, then bake for 22-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
7. Allow the cakes to cool in the pans for 15 minutes, then remove to a wire rack to cool completely. The cakes must be completely cool before assembling and frosting.
8. Vanilla bean Swiss meringue buttercream frosting: Wipe the bowl and whisk of your stand mixer with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.
9. Whisk egg whites (4 large/120-130g), sugar (1 cup/200g) and kosher salt (½ teaspoon) in the bowl of your stand mixer. Whisk and heat mixture over a saucepan of simmering water until hot to touch, sugar is fully dissolved (you should not feel any granules when rubbed between your fingers) and it’s a bit frothy, approximately 3 minutes. (If you want to use a thermometer, 160°F is what you are going for).
10. Remove the bowl from the saucepan and wipe the bottom dry. Place on your stand mixer and whisk on medium-high (8 on a Kitchen Aid stand mixer) until the mixture is cool and the meringue holds a stiff peak (the bottom of your bowl should also be mostly cooled), approximately 10-15 minutes.
11. Switch to the paddle attachment, reduce the speed to medium (4-6 on a Kitchen Aid stand mixer), and add the butter (1 cup/226g), one tablespoon at a time, letting the butter fully incorporate before adding more. ** Once all butter is incorporated, scrape down sides of the bowl and add vanilla bean paste (1 tablespoon) and whip on high (8-10 on a Kitchen Aid) until a thick, whipped consistency is reached, about 5 minutes.
12. Assemble and decorate: Make sure the cakes are completely cool before assembling and decorating. If needed, use a large serrated knife and slice a thin layer off the tops of the cakes to create a flat surface. (save the cut part for snacking or crumbling over ice cream) Place one cake layer onto a cake plate, cake stand or cake board topside up. I like to place about one tablespoon of frosting onto the board to help hold the cake onto the decorating surface. Add about a ½ - ¾ cup of frosting over the first layer. Smooth with an offset spatula. Place the second layer, topside down, on top of the filling. Frost the rest of the cake with a thin layer of the vanilla bean buttercream to create a semi-naked look. If desired, use the remaining frosting to pipe buttons on the top of the cake. (I used a Wilton 4B for the large buttons and a Wilton 32 for the pink buttons). If you would like more instruction on how to decorate a semi-naked cake, see my brown sugar cake recipe. If you want a more fully frosted cake, see the ingredient amounts in the recipe notes.

Notes

*The cake batter can also be divided and baked in three 6-inch pans. The bake time should be similar.

If you don't have buttermilk on hand, you can make your own by starting with 1 tablespoon of white vinegar or lemon juice and adding enough milk to measure 1 cup. Stir it together and allow it to come to room temperature. It may separate or look curdled, but it's okay to use.

The cakes can be baked, cooled and frozen for up to two weeks ahead of time. Once they are cool, wrap each layer in a double layer of plastic wrap and freeze. I personally find assembling a decorating frozen cake layers easier.

If you only have salted butter, eliminate the kosher salt.

If you only have table salt, start with half the amount of salt.

The cake tastes best served at room temperature.

** At some point your buttercream is going to be a sloppy mess. It may even look curdled. Do not fear, just keep whipping and it will magically come together into a beautiful whipped frosting. If you feel it is too soupy, place the mixture in the refrigerator for 20 minutes and then re-whip.

For a fully covered cake and more piping, use the following amounts for the vanilla bean buttercream: 6 large egg whites (~180g), 1 ½ cups granulated sugar (300g), ¾ teaspoon kosher salt, 1 ½ cups unsalted butter (339g) and 1 tablespoon + 2 teaspoons vanilla bean paste.

The cake can be stored at room temperature in an airtight container for up to 2 days. It can also be stored tightly wrapped in the refrigerator for up to 5 days.

The cake can be frozen with the frosting for up to 2 months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 410Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 93mgSodium: 238mgCarbohydrates: 49gFiber: 1gSugar: 37gProtein: 5g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

These decadent chocolate raspberry cupcakes are easy to make from scratch. Moist chocolate cupcakes are filled with raspberry jam and frosted with a raspberry chocolate ganache. Perfect for Valentine's Day, birthdays or just because!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Chocolate and raspberry is a classic combination for a reason; the flavors pair perfectly together.

So I took a simple, no mixer required cupcake recipe; filled the chocolate cupcakes with raspberry jam and frosted them with a raspberry chocolate ganache. I chose white chocolate for the ganache so the raspberry flavor could shine.

You will love these moist and tender and indulgent chocolate raspberry cupcakes!

💗 why you will love these moist chocolate cupcakes

• Easy, super moist chocolate cupcakes!
• Decadent raspberry chocolate ganache!
• Sweet raspberry jam filling!

🍫 ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

White chocolate ~ use white chocolate baking bars. They can be found in the baking aisle at the grocery store. I buy Callebaut chocolate in the bulk section at my local market. The chocolate should be finely chopped so it melts easier.

Seedless raspberry jam ~ use your favorite brand. We don't want seeds in the smooth chocolate ganache.

Heavy whipping cream ~ heavy whipping cream or heavy cream can be used, but the higher the fat, the richer and more stable the ganache will be. Half and half or milk will not work as the ganache will not set up correctly.

All-purpose flour ~ use a kitchen scale for the most accurate measurement or be sure to use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.

Cocoa powder ~ use an unsweetened natural cocoa powder.  Scharffen Berger is my favorite and it brings such nice flavor.

Sugar ~ brings the sweetness to the chocolate cupcakes.

Baking soda and baking powder ~ provide the leavening for the cupcakes and help them to rise.

Kosher salt ~ if you only have table salt, start with half the amount.

Eggs ~ the two large eggs should be room temperature for the best results. Pull them out of the refrigerator about 1-2 hours prior to making the chocolate raspberry cupcakes.

Buttermilk ~ I prefer store bought buttermilk. If you need to make your own; add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make ½ cup and stir. This should also be room temperature.

Oil ~ vegetable oil or canola oil both work.

Vanilla ~ for additional flavor, I prefer pure vanilla extract.

Hot water ~ the hot water helps to bring out the chocolate flavor in the cocoa powder.

Raspberry jam {not shown} ~ use your favorite homemade or store-bought jam or raspberry preserves. This can be with or without seeds.

👩🏻‍🍳 how to make raspberry chocolate ganache

Place the finely chopped white chocolate in a heat proof bowl and set aside.

Stir together the seedless raspberry jam and heavy whipping cream, then stir the jam and heavy whipping cream over medium heat to combine and heat until simmering, but not boiling. You should see small bubbles of cream around the edges of the pan.

Now pour the hot cream mixture over the chopped chocolate and let it sit 1 - 2 minutes before stirring until smooth. {if desired, add a drop or two of pink gel food coloring to the cream mixture for a brighter pink color}.

Place the raspberry ganache in the refrigerator to cool and thicken, about 1-2 hours.

🥣 how to make easy chocolate cupcakes

Start by preheating the oven to 350°F and prepare 2 muffin pans with 16 cupcake liners.  Set aside.

Then in a medium size bowl, sift together the flour and cocoa powder. Now whisk in the sugar, baking soda, baking powder and kosher salt. 

In a small bowl or spouted measuring cup, whisk together the eggs, buttermilk, vegetable oil and vanilla.

Now add the wet ingredients to the dry and then add the hot water.  Whisk until combined. 

Divide the batter between the 16 cupcake liners {each liner should be about half way full}. Bake for 15-18 minutes, until a toothpick comes out with just a few moist crumbs.  Allow cupcakes to cool in the muffin pan set on a wire rack.

Once the cupcakes are cool, it's time to fill them with the raspberry jam. Use a paring knife, apple corer or large piping tip to remove some of the center of each cooled cupcake. Then fill each cavity with raspberry jam. You can top with the piece of cupcake you removed or just snack on those! {You may need to trim a little of the cut piece so it will fit back in}.

🧁 how to decorate raspberry chocolate cupcakes

Remove the chilled, thickened and firm raspberry chocolate ganache from the refrigerator and whip to create a fluffy, pipe-able ganache.

I used a Wilton 1M to swirl a rosette on the top of each cupcake. The ganache is a bit more sticky than buttercream. I found releasing the pressure on the piping bag as I hit the outside of the rosette would make the prettiest finish.

Using a spoon or off-set spatula is another way to apply the chocolate ganache to the tops of the raspberry chocolate cupcakes.

Add some chocolate jimmies or sprinkles, if desired. I found the cute heart sprinkles in these photos at Trader Joe's.

📝 tips for success

• Use room temperature ingredients for the best chocolate raspberry cupcakes.
• Measure in grams by using a food scale to ensure you have the correct amounts of ingredients.
• Make the chocolate raspberry ganache first, so it has time to cool and firm up.
• Only fill the cupcake liners about half full of cupcake batter.
• Use a cookie scoop {I use a size 30} to evenly fill each liner.
• For the best, moist and tender cupcakes, don't over bake them. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.
• The raspberry chocolate ganache is stickier than a traditional ganache due to the sugar content from the jam, so be patient with it.
• If you prefer, the ganache can also be used to fill the cupcakes vs. jam filling.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

💡 different frosting ideas

Raspberry frosting: if you'd rather skip the raspberry chocolate ganache, you can use the raspberry buttercream from my raspberry opera cake. I would double the amount. You could also use freeze dried raspberries and substitute them in my blueberry frosting.

White chocolate buttercream: white chocolate cupcakes has an American style buttercream frosting or you can use white chocolate Swiss meringue buttercream from my homemade raspberry cake, I would half the recipe.

Chocolate buttercream: the frosting from chocolate chip cupcakes would be delish. If you prefer a Swiss meringue buttercream, try my small batch chocolate buttercream.

💬 frequently asked questions

why did my cupcakes sink?

This can happen for several different reasons. The one that gets me most frequently is over-mixing the batter. When the batter is over-mixed it incorporates too much air. When the cupcakes bake the air escapes and can create the sunken effect.

To avoid over-mixing the batter, whisk until the batter just comes together.

If your leavening agents {baking soda and baking powder} have expired it can also cause baked goods to sink in the middle as the correct chemical reaction won't occur.

Oven temperature can also play a part. If your oven runs hot, it can cause the cupcakes to rise too quickly and then fall flat. I use this oven thermometer to keep track of my oven temperature. And occasionally test using my Thermoworks Square Dot as well.

can I use a different cocoa powder?

I only tested this recipe with natural unsweetened cocoa powder, but suspect using a Dutch process cocoa would work. Please let me know if you try it.

can I make them ahead?

Yes, the chocolate cupcakes can be baked a day or two ahead of needing them. Store in an airtight container at room temperature.

The cupcakes with raspberry filling and raspberry chocolate ganache will also hold in the refrigerator for up to four days. I would store in an airtight container.

why are my cupcakes dense?

Cupcakes often end up dense when too much flour is used or the batter is over mixed.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🫙 how to store

Chocolate raspberry cupcakes will keep in an airtight container in the refrigerator for 3-4 days.  You can also freeze them for up to two months. Allow to defrost before serving.

The general rule with ganache is that it can be stored at room temperature for two days and then should be refrigerated. I prefer to store any left over cupcakes in the refrigerator for up to five days, due to the raspberry filling.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Chocolate Raspberry Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more raspberry and chocolate desserts

• Raspberry Brownies
• White Chocolate Raspberry Cookies
• Homemade Raspberry Cake
• Raspberry White Chocolate Loaf Cake

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 cupcakes

Moist Chocolate Raspberry Cupcakes

Print

These decadent chocolate raspberry cupcakes are easy to make from scratch. Moist chocolate cupcakes are filled with raspberry jam and frosted with a raspberry chocolate ganache. Perfect for Valentine's Day, birthdays or just because!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes

Bake Time 18 minutes

Cooling Time 2 hours

Total Time 2 hours 33 minutes

Ingredients

raspberry chocolate ganache

• 12 ounces white chocolate, chopped small (342g)
• ½ cup seedless raspberry jam (160g)
• 5 tablespoons heavy whipping cream (75g)

Chocolate Cupcakes

• 1 cup all-purpose flour (125g)
• ½ cup natural unsweetened cocoa powder (48g)
• 1 cup granulated sugar (200g)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 2 large eggs, room temperature
• ½ cup buttermilk*, room temperature (120mL)
• ¼ cup vegetable oil (60mL)
• 2 teaspoons pure vanilla extract
• ¼ cup hot water (60mL)
• raspberry jam

Instructions

1. For the raspberry chocolate ganache: Place the finely chopped white chocolate (12ounces/342g) in a heat proof bowl and set aside. Stir together the seedless raspberry jam (½ cup/160g) and heavy whipping cream (5 tablespoons/75g), then stir the jam and heavy whipping cream over medium heat to combine and heat until simmering, but not boiling. You should see small bubbles of cream around the edges of the pan. Now pour the hot cream mixture over the chopped chocolate and let it sit 1 - 2 minutes before stirring until smooth. (if desired, add a drop or two of pink gel food coloring to the cream mixture for a brighter pink color). Place the raspberry ganache in the refrigerator to cool and thicken, about 1-2 hours. (if making ahead, cover the ganache)
2. For the chocolate cupcakes:  Pre-heat oven to 350°F and prepare 2 muffin pans with 16 cupcake liners.  Set aside.
3. In a medium size bowl, sift together the flour (1 cup/125g) and cocoa powder (½ cup/48g). Then whisk in the sugar (1 cup/200g), baking soda (1 teaspoon), baking powder (½ teaspoon) and kosher salt (½ teaspoon).  In a small bowl or spouted measuring cup, whisk together the eggs (2 large), buttermilk (½ cup/120mL), vegetable oil (¼ cup/60mL) and vanilla (2 teaspoons).
4. Add the wet ingredients to the dry and then add the hot water (¼ cup/60mL).  Whisk until combined.  Divide the batter between the 16 cupcake liners (each liner should be about half way full).
5. Bake for 15-18 minutes, until a toothpick comes out with just a few moist crumbs.  Allow cupcakes to cool in the muffin pan set on a wire rack.
6. Once the cupcakes are cool, it's time to fill them with the raspberry jam.
7. To fill the cupcakes: Use a paring knife, apple corer or large piping tip to remove some of the center of each cooled cupcake. Then fill each cavity with raspberry jam (I used about half a teaspoon). You can top with the piece of cupcake you removed or just snack on those! (You may need to trim a little of the cut piece so it will fit back in).
8. Remove the ganache from the refrigerator and whip in a stand mixer with the whisk or with a hand mixer on medium high for 3-4 minutes to create a fluffier ganache. Spoon or pipe the raspberry chocolate ganache onto the top of each cupcake. I used a Wilton 1M piping tip to create the rosette look you see in the photos.

Notes

Be sure to use heavy whipping cream or whipping cream for the ganache. Half and half or milk will not work.

*In a pinch you can make your own buttermilk; add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make ½ cup and stir.

If you only have table salt start with half the amount of salt and adjust as needed.

Cupcakes will keep covered in the refrigerator for 3-4 days.  You can also freeze them for up to two months. Allow to defrost before serving.

The general rule with ganache is that it can be stored at room temperature for two days and then should be refrigerated. I prefer to store any left over cupcakes in the refrigerator for up to five days.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 293Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 181mgCarbohydrates: 41gFiber: 1gSugar: 31gProtein: 4g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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