The Best 'Light', Spring, Chocolate-Raspberry Cake for Any Celebration or Gathering!

It's Spring; let's celebrate!! This beautiful Spring Chocolate-Raspberry cake is the perfect ending to any celebration. It usually makes an appearance on my Easter table for brunch or dinner. It is also the perfect cake for any Spring event such as Mother's Day or a Springtime luncheon.

This cake is lightened-up so you can indulge without feeling guilty. Unsweetened applesauce helps improve nutrition and decrease fat. This elegant cake is not fully frosted on the top or the sides, which saves on calories and fat without skimping on flavor. I love the wonderful flavor of the raspberry jam/cream cheese frosting.

Serves 16 (12-16) One slice of the 3-layer cake is approximately 285 calories, 8 g fat, 49 g carbs, 2 g fiber, and 5 g protein.

Prep time:  30 min. plus assembly 
Bake:  25 min, plus cooling time

Tips:

• You can make this cake 4-layers by using two 9-inch cake pans and then carefully cut each cake in half by using a serrated knife. I have never been great at that. So I use three 9-inch cake pan and divide the batter between the three pans.

• Once the cake layers are completely cooled, carefully wrap them in plastic wrap and put them in the refrigerator on a flat surface/shelf for an hour or overnight. This will help stabilize the layers before frosting and help the cake not break/crack. You can even freeze the layers for up to a couple of months if needed. Just be sure to wrap the layers again with aluminum foil.

• To avoid a cracked or lopsided cake: When assembling the cake, put the first cake layer on a platter with the rounded side down, so the crumb side is facing up, and should be flat. If the rounded side is too rounded, you can carefully trim the cake with a serrated knife to make the cake flatter. Use a light touch when you add the frosting to the layers. Carefully line up the second and third layers above the cake before you put them on top of the frosting. Once you place the layers on top of the frosting, you won't be able to move them.

This is a pic from many moons ago; probably around 10-12 years ago or so. My, time goes by too fast!

First Gather your Ingredients:

Ingredients:

• 2 cups sugar

• 1 cup water

• 1 cup of buttermilk or milk plus vinegar- *see substitute below.

• 2 eggs

• 1/2 cup of unsweetened applesauce

• 1/4 cup canola oil

• 2 tsp vanilla extract

• 2 cups all-purpose flour

• 1 cup baking cocoa

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp baking soda

• 1 8-oz package of reduced-fat cream cheese softened to room temperature

• 1/2 cup confectioners' sugar (powdered sugar)

• 1/4 cup seedless raspberry jam

• Fresh raspberries, mint sprigs, and additional confectioners' sugar for garnish on top of the cake

*Buttermilk substitute:  Add one tablespoon of fresh lemon juice, OR white/apple cider vinegar to one cup of milk (2%), stir, and let sit for 5 minutes.  I have mostly used apple cider vinegar. The milk will thicken and slightly curdle. You did it!

Directions:

1. In a large bowl, beat the sugar, water, buttermilk, eggs, applesauce, oil, and vanilla until well blended.

2. Combine the flour, cocoa, baking powder, salt and baking soda.

3. Gradually add the dry mixture to the wet mixture and beat slowly until well blended.

4. Line 9-inch pans with parchment paper and then spray the pans with no-stick cooking spray and dust with flour (or use Baker's Joy- a spray that combines cooking spray and flour)

1.Trace the bottom of the pan onto parchment

2. Put the cut-out parchment paper in the bottom of the pans

3. Spray the pans with Baker's Joy

5. Divide the batter evenly into the three pans

6. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from the pans to wire racks to cool completely.

7. If time permits, wrap the cakes in plastic wrap and put them in the refrigerator on a flat surface for one hour or up to 24 hours.

Make the Frosting

8. In a bowl, beat the softened cream cheese, confectioners' sugar and jam until well blended.

Be sure to add the sugar slowly in small batches or you will be covered in powdered sugar!

*I added the raspberry jam at the end of mixing.  Reserve 1/4 cup of frosting to use on top of the cake to hold raspberries in place.

9. Place one cake layer on a serving platter with the flat side facing the ceiling. Spread with 1/2 of the raspberry filling (or enough to cover the cake layer). Carefully place the second layer on top.

Once you place the second layer on top, you won't be able to adjust it, so go slowly.

10. Spread with the remaining filling (or enough to cover the layer). Do not overfill, or

the frosting will come out of the sides. Carefully place the last layer on top of the filling.

11. Spread the reserved frosting in the middle of the top layer of the cake to help hold raspberries in place. Or you may simply place the raspberries on top of the cake--see the picture with me above.

12. Garnish with raspberries, mint, and additional powdered sugar.

This is such a delicious cake! Have a wonderful celebration! I hope your family enjoys this cake as much as mine!

Bon Appetit! 😘 p