I had visions people.  Visions of chocolate and raspberry and hearts galore.



Raspberry Buttercream

Prep Time 30 minutes
Total Time 30 minutes
I had visions people. Visions of chocolate and raspberry and hearts galore.


Raspberry Buttercream

  • 2 sticks room temperature butter
  • 1/2 c raspberry jam
  • 2 tsp. water
  • 4 c powder sugar

Chocolate Glaze

  • 1 c semi-sweet chocolate I used chips
  • 6 tbsp. butter


For Raspberry Buttercream:

  • Combine powder sugar, butter, jam and water in stand mixer. Start on low for 30 seconds, then turn to medium and mix until fully combined, about 2 minutes.

For Chocolate Glaze:

  • Place butter and chocolate into a small saucepan over low heat. Stir until chocolate is melted and butter is incorporated. Remove from heat and allow to cool slightly

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Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.



Chocolate Chocolate Raspberry CakeNormally when I think of a cake I sketch it out… fine tune any weird ideas and thoughts… and go for it.

I totally went for it.

While this cake turned out nothing like I had envisioned, I really like the idea behind it.

I carved out a few tunnels to make a surprise-inside, then I went back and filled those tunnels with buttercream.

Chocolate Cake with Raspberry Buttercream Mini Hearts Inside

I think this is one of the ugliest cakes I have ever made. Ha!

Here is a recipe for the frostings:

The combination of chocolate and raspberry has been around forever and there is a good reason… its stinkin awesome.  I especially love the flavors of the rich chocolate cake with the sweet raspberry frosting covered in the semi-sweet chocolate glaze.

I used this recipe for the chocolate cake.  Its tried and true and fabulous and you will love it!

Chocolate Cake with Three Raspberry Buttercream Heart Carved Inside

Here are some other surprise-inside cakes and methods I use to create cakes like this!


You can also see my book, Surprise-Inside Cakes here!

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I’m still waiting for a tutorial on how to get the little hearts into the cake. Why did you show this cake if you didn’t want to share your secret? I’m just curious.

    1. Kelly, I have no intention of doing a tutorial for this cake. Its not that I am “keeping a secret”, I simply just didnt like this cake and do not want to tackle it again. If you read my blog that you will know I typically do tutorials for my cakes. That should be a strong indication that I usually willingly share my ideas and processes. As for why did I share this cake, I believe I addressed that in my post.

      1. I must have overlooked something. You say you used the raspberry filling (chilled) to the do hearts on the inside. You say you have addressed this in prior posts but I still don’t understand how you actually get the hearts within the batter. Please explain further.

    2. It appears she is “keeping it secret” because several have asked how she did the little hearts and she’s ignored them. I saw it on Pinterest and wanted so dearly to know how to make it. I didn’t see the other post she was talking about with a tutorial either. 🙂

      1. No secrets. I have directed others to my tutorials for surprise inside cakes. I simply didnt do a tutorial for this one. You are welcome to go ahead and try and make your own! 🙂

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