Swap Ready

Chocolate Cake with Raspberry Filling and Cream Cheese Frosting

Connor last year enjoying his cake

There’s one constant in life, change. Today my little baby boy turns two, and I am also 22 weeks pregnant with our second child. Change is happening. Life is moving fast but it is and has been a wildly fun ride. Celebrating birthdays at our house has a constant, chocolate cake. I made this for my husband over five years ago now and as you have seen before, we can’t get enough of this combo. Our son made it through his whole first year without any sweets, until his first birthday. And he went WILD for this cake. Immediately I cried laughing knowing he was definitely our kiddo.

I use the basic Hershey’s chocolate cake recipe with a few healthy twists. I use homemade applesauce in lieu of oil, my organic staples when I can, and sometimes I’ll even add zucchini just to use it up.

Chocolate Cake with Raspberry Filling and Cream Cheese Frosting


Kelly @ onceamonthmeals.com adapted from Hershey’s


  • 2 cups sugar or sucanat
  • 1-3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup applesauce
  • 2 teaspoons vanilla
  • 1 cup boiling water
  • 1/4 cup raspberry jam
  • 16 ounces organic cream cheese
  • 1/2 cup organic butter
  • 1 teaspoon vanilla
  • 2 cups powdered sugar


Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

While cooling, prepare frosting. Mix together cream cheese and butter until smooth. Then add vanilla and powdered sugar.

Once cooled place one cake topside down onto a cake plate. Tube a small amount of frosting around the edges of the cake. Then spread the raspberry jam on top and within the buffer you created with the frosting. This buffer helps the filling from spilling out onto the cake and the edges. With about half of the remaining frosting, do a “dirty frost” of the cake. This means frost with a thin layer to gather up all the crumbs. Place in a fridge or freezer for about 15-20 minutes to set. Then frost with remaining frosting.

Slice, serve and toast to another celebrated year!


This Post will be linked at:

2 Responses to “Chocolate Cake with Raspberry Filling and Cream Cheese Frosting”

  1. [...] Wheat Carrot Cake Pancakes General Tsos Chicken – Chocolate Cake with Raspberry Filling and Cream Cheese Frosting – yummo!!!! Easy & Delicious Marshmallow Baked Alaska Maple [...]

  2. Laura says:

    Thank you for sharing this. I’ve been waiting since September to make this and made it for a family December birthdays party today. It was awesome, and everyone just loved it. Thank you.

Leave a Reply

After hitting submit your comment will await moderation.