Can I taste the coffee in Mocha Raspberry Fudge Cake?

Not in an overwhelming way. The coffee simply enhances the chocolate flavor, giving the cake more depth without making it taste like a cup of espresso.

Can I use raspberry jam instead of fresh raspberries?

Yes. Seedless raspberry jam works beautifully and saves time. For a fresher, tangier note, you can use cooked fresh or frozen raspberries.

How do I prevent the cake from becoming soggy?

Make sure your cake layers and raspberry filling are completely cooled before assembling. Using a buttercream “dam” also keeps the filling in place and prevents sogginess.

How should I store leftovers?

Store the cake in an airtight container in the fridge for up to 4 days. Bring it to room temperature before serving so the frosting softens.

Can I freeze Mocha Raspberry Fudge Cake?

Yes. Wrap slices or the whole cake tightly in plastic wrap, then foil. Freeze for up to 2 months and thaw in the fridge overnight.

Mocha Raspberry Fudge Cake Recipe: Rich, Elegant & Divine

Description

This Mocha Raspberry Fudge Cake blends rich mocha layers, silky fudge frosting, and a bright raspberry filling for the perfect balance of indulgence and freshness. Ideal for birthdays, holidays, or any occasion where you want to impress without spending all day in the kitchen.

Ingredients

Scale

For the Cake:

2 cups (250 g) all-purpose flour

2 cups (400 g) granulated sugar

3/4 cup (65 g) unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 large eggs, room temperature

1 cup (240 ml) buttermilk or sour cream

1 cup (240 ml) strong brewed coffee or espresso, hot

1/2 cup (120 ml) vegetable oil

2 tsp pure vanilla extract

For the Raspberry Filling:

1 cup (300 g) seedless raspberry jam OR 2 cups (250 g) fresh or frozen raspberries

1/3 cup (65 g) granulated sugar

1 tbsp cornstarch

1 tbsp lemon juice

For the Mocha Fudge Frosting:

1 cup (225 g) unsalted butter, room temperature

3 1/2 cups (420 g) powdered sugar

3/4 cup (65 g) unsweetened cocoa powder

2–3 tbsp espresso or strong coffee, cooled

4–5 tbsp heavy cream

1 tsp pure vanilla extract

Optional: 1 tbsp raspberry liqueur

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.

2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.

3. In a separate bowl, whisk eggs, oil, buttermilk, and vanilla until smooth. Slowly mix wet ingredients into the dry until just combined.

4. Stir in hot coffee. Batter will be thin — this keeps the cake moist.

5. Divide batter evenly between pans. Bake 28–32 minutes, or until a toothpick inserted comes out clean.

6. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

7. For raspberry filling: If using jam, stir until smooth. For fresh raspberries, cook with sugar and lemon juice over medium heat. Mash lightly, add cornstarch mixed with a little water, and cook until thick. Cool completely.

8. For frosting: Beat butter until creamy. Add powdered sugar, cocoa, espresso, vanilla, and cream in stages, beating until smooth and fluffy.

9. Assembly: Place one cake layer on a plate. Spread a thin layer of frosting, pipe a frosting dam, add raspberry filling, then top with the second cake layer.

10. Apply a thin crumb coat and chill 20–30 minutes. Frost the cake fully or pour ganache over the top. Garnish with fresh raspberries, chocolate curls, or a dusting of powdered sugar.

Notes

For a stronger mocha flavor, dissolve espresso powder in the hot coffee before adding to the batter.

To make ahead, bake cake layers and freeze them for up to 2 months. Thaw before assembling.

For a dairy-free version, swap in plant-based milk with vinegar in place of buttermilk, and use vegan butter in the frosting.

Prep Time: 30 minutes
Cook Time: 30 minutes