Chocolate Raspberry Snack Cake
  • 1⅔ cups flour
  • 1½ cups sugar
  • ⅔ cup cocoa powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup (1 stick) butter, at room temperature
  • 1½ cups buttermilk
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ cup raspberry jam
  • 1 cup sugar
  • ¼ cup cocoa powder
  • 4 tablespoons (1/2 stick) butter
  • ½ cup milk
  • 2 tablespoons light corn syrup
  • 1½ cups sifted powdered sugar
  • 1 teaspoon vanilla
  1. Preheat oven to 350º.
  2. Line 9x13 pan with nonstick foil.
  3. In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
  4. Add butter, buttermilk and vanilla and beat for a couple minutes, scraping sides of bowl as needed.
  5. Add eggs and beat for 2 more minutes, scraping sides of bowl often.
  6. Pour into prepared pan and bake for 25-35 minutes or till center of cake bounces back when pressed with your finger. Cool pan on wire rack.
  1. Mix sugar and cocoa in a saucepan. Add butter, milk and corn syrup and bring to a boil. Boil for 3 minutes, stirring occasionally. Remove from heat and place pan in cold water (I filled larger bowl with ice and water).
  2. When the mixture is cooled, stir in powdered sugar and vanilla. You may thin frosting with a little milk if desired.
  3. Spread jam filling over top of the cake, then carefully frost with an offset spatula. If cake is not eaten the day it is baked, store in refrigerator.
Recipe by Hugs and Cookies XOXO at