Dark Chocolate Frosted Yellow Cake with Raspberry Preserves: A moist yellow cake with deep-dark, fudgy chocolate icing covered in chocolate chips and a layer of raspberry preserves inside makes this cake the ultimate treat for any occasion.
Don’t you love when you manage to pull off something as good as you had imagined it would be? That’s what happened with this Chocolate Frosted Yellow Cake!
The frosting get’s all the glory in the picture, but let me tell you, the yellow cake with raspberry filling was every bit as worthy!
Our oldest daughter, Heather recently asked me if I could make a birthday treat for one of the other stylists at work. The birthday girl wanted a yellow cake with chocolate frosting.
I was getting a little tired of cupcakes, so thought I’d throw caution to the wind and make a cake, but I wasn’t quite sure how to decorate it.
Isn’t it funny how life can throw you little hints?
I was surfing a few decorating blogs one day because I’m getting new kitchen appliances and I’m wanting new family room furniture too……let’s just say, I’d love to re-decorate the whole house!
Any who….. I happened to be viewing a kitchen makeover that had a gorgeous chocolate cake just sitting on the counter. A chocolate cake covered in mini chocolate chips! BINGO!! I could do THAT!
This cake not only turned out fun and delicious, but was really so easy to make! No “mad” pastry or cake decorating skills needed!
I doctored up a boxed cake mix a bit, used frozen raspberries and raspberry jam for the filling and a simple Chocolate Frosting recipe from Martha Stewart. (recipes below)
The only small issue I had was with the frosting recipe. I first looked it up online and it didn’t take long to realize the recipe was off……4 1/2 sticks of butter, but only 1/4 cup powdered sugar? – yeah it was WAY runny.
So I pulled out my Martha Stewart Cupcakes book and found the Dark Chocolate Frosting recipe in there on page 302, and found it to be quite different, calling for only 3 sticks of butter with 1/2 cup powdered sugar. So since I had already incorporated 4 1/2 sticks of butter, I had to guess how much sugar I should add………and it still seemed way to runny, so I just kept adding sugar and mixing. I’m going to guess I used about 2 cups of powdered sugar, and it worked just great, and still tasted amazing, smooth and very chocolatey.
I delivered the cake on Friday and brought along my camera to take some pictures of the staff at the salon so they can update their website and use them to announce that they just won BEST SALON in St. Louis County!!
So if you’re in the area and if you love Aveda products, I highly suggest you check out Elle Salon and Spa in Eureka, MO
If you follow me on Twitter, you may have heard my cry last week asking for filling suggestions. Some great suggestions were made, and the birthday girl chose raspberry.
The rasberry filling was just what this cake needed! I think the tangy raspberries offset the sweet frosting and made this cake taste every bit as decadent as it looked!
One last look at the whole cake…………..
What’s your favorite cake and frosting flavor combination?
Making this recipe? Share it with us on Instagram using the hashtag #TidyMom so we can see what you're creating in the kitchen!
Want more great recipes like this? Follow my TidyMom Easy Recipes Pinterest Board