Skinny Chocolate Raspberry Cake

filed under: Cakes on January 21, 2015

I will only eat a skinny cake if it tastes like it is a fat cake.

Skinny Chocolate Raspberry Cake with Raspberry Buttercream!

Because if I am eating cake, I want a good cake.  I think it’s safe to say that bad cake makes unicorns and newborn babies cry.

Unicorns and newborn babies are sensitive to these things, of this I know.

Skinny Chocolate Raspberry Cake with Raspberry Buttercream!

Now when I am making a “skinny” anything, I find that fruit is always a part of it.

Fruit is nature’s candy, right?  My Grandma Audrey has been telling me that since I was a kid, and she knows everything.

Because, grandma.

Skinny Chocolate Raspberry Cake
Prep Time
30 mins
Cook Time
26 mins
Total Time
56 mins
 

I will only eat a skinny cake if it tastes like it is a fat cake.

Course: Dessert
Cuisine: American
Keyword: skinny chocolate raspberry cake
Servings: 6 servings
Author: Amanda Rettke
Ingredients
  • 1/2 cup coconut oil
  • 1/2 cup brown sugar
  • 1/4 cup applesauce
  • 3/4 cup vanilla yogurt you can use Greek yogurt
  • 2 teaspoons vanilla extract
  • 2 cups whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup good-quality cocoa powder
  • 3/4 cup milk I prefer whole, but skim milk will work fine
  • 1 cup mini semisweet chocolate chips
  • 1 pint raspberries
  • store bought chocolate syrup
Raspberry Buttercream
  • 1/4 cup butter room temperature
  • 1 teaspoon McCormickĀ® Raspberry Extract
  • 1 cup confectioners sugar
  • 2 teaspoons milk
Instructions
  1. Preheat oven to 350 degrees F and prepare (spray or butter and flour) two 8-inch round cake pans.
  2. Warm the coconut oil in microwave for up to 30 seconds; you want it softened or even melted (but not hot to the touch).

  3. Pour coconut oil into stand mixer with paddle attachment.
  4. Add in brown sugar, applesauce, yogurt and vanilla extract, and mix until combined.
  5. In a separate bowl sift together flour, baking powder, baking soda, salt and cocoa powder.
  6. With mixer on low, slowly add a third of the dry ingredients into the applesauce mixture, alternating with the milk. Keep alternating until the dry ingredients and milk are gone.

  7. Remove bowl from stand mixer and fold in chocolate chips by hand.
  8. Divide batter between two cake pans. Bake at 350 degrees for 22 to 26 minutes or until an inserted toothpick is removed clean. (Cooking times can vary depending on quality of ingredients and weather conditions.)

  9. Cool cakes in pan for 5 minutes and then transfer to wire rack.
Raspberry Buttercream
  1. Beat butter and raspberry extract in large bowl with a handheld mixer until light and fluffy. Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently.

  2. Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk.
To assemble cake
  1. Place one cooled layer of cake on cake stand. Cover with raspberry buttercream. (You can allow it to slightly spill out over sides)

  2. Place other cooled layer of cake on top.
  3. Pile raspberries in center of cake and stack as high and you are comfortable with.
  4. Drizzle chocolate syrup over top.
  5. Can be stored in fridge for 1 day before serving.
  6. If you need to store for longer, consider adding a 2-3 tablespoons of simple syrup over each cake to keep moist. (the cake will no longer be 'skinny')

Skinny Chocolate Raspberry Cake with Raspberry Buttercream!

Tips for success:

I found this cake best served when slightly warm, HOWEVER, that means the buttercream might be runnier than you would want.  Cake can be served chilled, but may seem more dense.

Variations:

Triple the Raspberry Buttercream recipe above and cover the cake with it.

Place extra raspberries on top of the buttercream in between the cakes.

Add raspberry extract to the cake batter, about 1 tablespoon.

Replace buttercream with Homemade Whipped Cream, where you can control the sugar. (swap out the peppermint with vanilla in that recipe)

Add many varieties of fruit to make a Naked Skinny Fruit Cake.

Skinny Chocolate Raspberry Cake with Raspberry Buttercream!

I love a good layer cake, I love a flavorful buttercream, I love chocolate, I love raspberries and chocolate and I love that I can eat a whole piece and not feel like I needed to run 5 miles.

And I have a feeling you will love this cake too.

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Comments

  • Aimee @ Like mother like daughter says:

    This sounds and looks AMAZING! Raspberries are one of my favorite fruits and of course they’re even better when paired with chocolate. And skinny that tastes like a full fat cake? Yes please!

    • Amanda says:

      Thanks! Have a great day!

  • Julianne @ Beyond Frosting says:

    All of the above suggestions are ok by me! NOM NOM NOM

    • Amanda says:

      lol you’re the cutest.

  • Julie | This Gal Cooks says:

    Beautiful cake, Amanda! Wish I had a slice right now!

  • Medha @ Whisk & Shout says:

    Your first sentence spoke to me. Like, on a DEEP level. There’s nothing worse than gross “healthy” recipes. And this cake looks nothing like a “healthy” recipe. Which means you’ve totally hit the mark 🙂 I love the presentation, the raspberry buttercream is so freaking pretty!

  • Joanne says:

    Totally agreed! If I’m going to be eating cake, I want it to be AWESOME, skinny or otherwise. This looks fabulous!

  • Alice @ Hip Foodie Mom says:

    Skinny cake that tastes like a fat cake = winning!!! love this!

  • Alice @ Hip Foodie Mom says:

    Skinny cake that tastes like a fat cake = Winning!!! love this, Amanda!! Gorgeous!!

  • Laura @ Laura's Culinary Adventures says:

    Yum! There is no value in eating cake that tastes low fat 🙂

  • mila furman says:

    Amanda could not agree with you more!!! Cake should taste like cake…skinny or not 🙂 Gonna have to try this!!! PInned!

  • Jocelyn (Grandbaby cakes) says:

    I’m just like you! Don’t feed me any healthy stuff if it doesn’t taste like the real thing. I don’t want it!

  • Jen @ Baked by an Introvert says:

    PERFECTION! You had me at chocolate and raspberry. The skinny was just the icing on the cake. 😉

  • Uzma says:

    Dear Amanda,
    I luv your recipes and your work….u’ll probably say grandma to that too!
    I wanted t ask what I can substitute coconut oil with…….olive oil perhaps?
    How can I make applesauce, is it simply puréed apples?

  • Melanie @ Carmel Moments says:

    Anytime chocolate and raspberry appear together I suddenly appear. This looks beyond delish!
    Pinned.

    Have a fabulous Friday Amanda!

  • Kelly - Life Made Sweeter says:

    This cake is gorgeous, Amanda! Love the chocolate and raspberry combo! Skinny that tastes like a fat cake too? Sign me up!

  • Ashley | Spoonful of Flavor says:

    You said skinny but tastes like a fat cake?! I don’t want to wait for dessert, I would love a piece of this cake now!

  • Ella-HomeCookingAdventure says:

    Looks wonderful, wish I could have one slice. 🙂 Just used chocolate raspberry combination too, made some molded candies.

  • Monica says:

    Gorgeous! I agree with you about cake…skinny or not, it just has to taste good! When I was a kid, I never bought into ‘fruit as nature’s candy’ (I just wanted more chocolate) but I’m a convert now. Bring on the raspberries and cut me two big slices, please!

  • Chichi says:

    Cake looks and sounds delicious

  • Sommer @ASpicyPerspective says:

    I love your rule, this beautiful chocolate raspberry cake recipe would not make me think skinny! Something about raspberries over chocolate that makes me weak in the knees!

  • Phi @ The Sweetphi Blog says:

    Hahah, oh man, I’ll only eat a skinny cake if it tastes like a fat cake! This cake, wow, so impressive!

  • Tam says:

    Dear Amanda,

    I wanted to ask what I can substitute coconut oil with…….canola oil perhaps?

    Thank you for your reply

  • Veda says:

    What is applesace and how do i make it?

  • Don't Pass on Dessert!