Raspberry and chocolate are the perfect flavor combination for this snack cake.
We can confirm that our Raspberry Snack Cake with Salted Milk Chocolate Frosting checks all the boxes.
The cake is shockingly tender, withbuttermilkbringing a slight tang and an extra dose of moisture to the batter.
Credit:Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Kay E. Clarke
With their tartness, raspberries are the perfect fruit to offset the sweetness of the milk chocolate layer.
A hint of cardamom gives this dessert unexpected depth.
If you don’t have that spice, substitute the same amount of ground ginger or cinnamon.
As an added bonus, this recipe comes together entirely in one bowl.
Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides.
Whisk together flour, sugar, baking soda, salt, and cardamom in a large microwavable bowl.
Crack egg into buttermilk mixture.
Pierce egg using tip of a whisk; lightly beat together.
Fold egg mixture into flour mixture in bowl to form a smooth batter.
Spread half of the batter evenly in prepared baking pan; sprinkle evenly with 12 cup raspberries.
Spread remaining batter evenly over berries; sprinkle with remaining 12 cup berries.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 35 to 38 minutes.
Remove from oven; cool in pan 5 minutes.
Using parchment paper, lift Cake from pan and transfer to a wire rack.
Cool completely, 1 hour.
While Cake bakes, prepare Frosting: Wash and dry the microwavable bowl.
Place chocolate in bowl; microwave on HIGH until melted, about 90 seconds, stirring every 30 seconds.
Cool at room temperature 15 minutes.
Beat in vanilla and salt.
Add powdered sugar; beat on low speed until smooth and creamy, 1 minute.
Spread Frosting over cooled Cake.
Serve with additional raspberries, if desired.
