In mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute. Add dry components to moist components and stir till mixed. Pour in scorching water and blend collectively. The batter shall be liquidy however that’s a superb factor — it’ll create a moist cake.
Spray two or three 8 or 9-inch cake pans with non-stick cooking spray. You need to use three 8 inch cake pans for this recipe.
Pour batter evenly into every pan. Bake at 22-27 minutes. Place toothpick or cake tester within the heart of the cake to verify if it comes out clear. Let cool earlier than frosting.
To make Raspberry Cream Filling:
In a big mixing bowl, whip cream cheese for two minutes, till fluffy, scraping down the perimeters of the bowl.
Add powdered sugar and beat for two extra minutes. Add heavy cream and beat till smooth peaks type. It must be thick sufficient that it’ll maintain its form as soon as on the cake layers.
To make Chocolate Buttercream Frosting:
In mixing bowl, cream collectively Butter, Cocoa, Powdered Sugar, and Cream till gentle and fluffy. You could need to add extra cream or milk relying on consistency.
To assemble cake:
As soon as the cake has cooled and has been faraway from pans, unfold cream filling over every cake layer (I used three layers)
