Devil’s Food Cake with Raspberry Buttercream

My father is my hero. He is superman dressed in dad clothes. He is brilliant and amazing, and I am so lucky to call him daddy.

We celebrated my daddy’s birthday this past weekend. It was a sweet celebration filled with delicious food, my children’s precious but loud voices and lots of good laughs. My wild kiddos simply adore my father, just as everyone in his presence does. He has that effect on you. Ha!

As my mother made this fantastic meal complete with all my father’s favorites, I had the honor of making his birthday cake. Now, amusingly each year my dad always requests carrot cake. Nothing against all the carrot cake fans out there, but can’t say I’m a fan. Neither is my mom. He laughs after he gives his requests and then suggests an all around family favorite which is chocolate. Did I mention my dad has a great sense of humor?!

I made a devil’s food cake with a raspberry buttercream frosting. It is pretty amazing if I do say so myself. The chocolate cake recipe has a lot of special meaning, it was the one that Perdy {my grandmother} used. I believe she got the recipe from a minister’s wife at her church who might have gotten it from a local food editor. At any rate, it’s delicious! Give it a try for your next celebration, and happy party!


Devil's Food Cake with Raspberry Buttercream


  • 1 1/2 cup sugar
  • 1/2 cup cocoa powder
  • 1/2 cup boiling water
  • 1/2 cup (1 stick) butter, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon baking soda


  1. Preheat oven 350. Grease and flour 2 (8-inch) baking pans.
  2. Combine 1/2 cup sugar, cocoa powder and boiling water all together in a saucepan, until blended well. Let it cool.
  3. Cream 1 cup sugar and butter together. Add each egg beating well after each addition.
  4. Add cocoa mixture to cream mixture, and beat well. Let mixture cool.
  5. Add vanilla extract and blend well.
  6. Mix buttermilk and baking soda and let it sit for a few minutes.
  7. Sift together flour and salt.
  8. Starting and ending with dry ingredients, alternate adding to the cocoa mixture with the milk mix.
  9. Pour into prepared pans
  10. Bake for 25 minutes and let cool in pans for 10 minutes before removing. Let cool completely on wire racks.

Raspberry Buttercream


  • 1/2 cup (1 stick) unsalted butter
  • 4 ounces (1/2 pkg) cream cheese
  • 3 1/2 cups powdered sugar
  • 3 tablespoons raspberry jam
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 tablespoon milk or cream
  • pink food coloring (optional)


  1. In the bowl of an electric mixer, beat butter until smooth.
  2. Add cream cheese and beat until fully combined and smooth.
  3. Add 1 cup powdered sugar and blend.
  4. Add 1 tablespoon of raspberry jam and blend well.
  5. Add vanilla and salt.
  6. Continue blending and add another cup of powdered sugar, and 1 tablespoon of jam.
  7. Repeat with the last 1 1/2 cups powdered sugar and remaining tablespoon of jam.
  8. Beat until well blended, smooth and fluffy.
  9. Slowly add 1 tablespoon of milk and blend another 20 seconds or so.
  10. If desired, add a drop of pink food coloring (or red liquid food coloring).
  11. Stir together until color smooth and blended.
  12. Spread the frosting over the cake.

Enjoy! XO, Carrie

Raspberry frosting recipe courtesy My Baking Addiction

1 thought on “Devil’s Food Cake with Raspberry Buttercream”

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