Eggless Chocolate Raspberry Cake
Rich, deeply chocolatey, and layered with bright raspberry jam, this showstopper cake serves 12 and is genuinely impressive enough for a celebration — no eggs required. The batter leans on buttermilk, neutral oil, and a splash of white wine vinegar to create a tender, moist crumb that bakes up beautifully without any binding from eggs. A cup of strong brewed coffee deepens the cocoa flavor in a way that's hard to put your finger on but impossible to ignore. The filling is simple — a generous spread of raspberry jam tucked between the layers — and it cuts through the richness perfectly. The ganache frosting comes together by pouring hot cream over chopped semi-sweet chocolate and butter, then whipping it until it's glossy, fluffy, and spreadable. Finished with optional fresh raspberries on top, it looks like something from a bakery window. This is the kind of recipe that makes people forget to ask what's in it — and you'll be happy to tell them.
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Learn more →Ingredients
12 servings
For the cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 1 cup buttermilk
- 1 cup strong brewed coffee, cooled
- ½ cup neutral oil (such as canola or vegetable oil)
- 2 tsp white wine vinegar
- 1 tsp vanilla extract
For the filling
- ¾ cup raspberry jam
For the ganache frosting
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, finely chopped
- 2 tbsp unsalted butter
For serving
- ½ cup fresh raspberries (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined.
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