6tablespoonsoilcanola, vegetable, or any neutral oil
1cupchocolate frosting
1/4cupcocoa powder
1teaspoonbaking soda
1cupraspberriesfresh or frozen
1cupwater
1tablespoonapple cider vinegar
1/2teaspoonsalt
1 1/2cupsall-purpose flourgluten-free if needed
1cupsugar
Instructions
Preheat your oven to 350°F. Grease an 8-inch cake pan and set it aside.
In a large bowl, combine all your dry ingredients. Add the vanilla extract, vinegar, oil, and water. Stir until everything is well mixed.
Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool completely before adding the frosting.
For the frosting, start with a thin layer of chocolate frosting on the cooled cake. Arrange a single layer of raspberries on top. Add a thicker layer of chocolate frosting over the raspberries. If you're making a layer cake, repeat these steps for each layer.