Chocolate Cake with Raspberry Buttercream

Ingredients (15)

• 1 1/2 cups granulated sugar≈ 300 g
• 1 cup all-purpose flour≈ 125 g
• 1/2 cup cake flour≈ 57 g
• 1 cup unsweetened cocoa powder≈ 86 g
• 1 1/2 teaspoons baking powder≈ 7 g
• 1 teaspoon baking soda≈ 6 g
• 1/2 teaspoon kosher salt≈ 2 g
• 1 cup unsalted butter ((2 sticks), softened)≈ 227 g
• 4 large eggs≈ 200 g
• 1 cup plain Greek yogurt≈ 245 g
• 2 teaspoons vanilla extract≈ 8 g

Toppings and extras

Listed, but not counted in the percentages below.

• 2 cups frozen raspberries, (thawed)≈ 250 g
• 6 egg whites≈ 198 g
• 2 cups granulated sugar≈ 400 g
• 2 cups unsalted butter ((4 sticks), softened)≈ 454 g

flour 182 gbatter 1263 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 357 recipes. Shaded: the middle half. Tick: the median.

• Cocoa47% · 97th percentile · median 23%
• Chocolate0% · 32nd percentile · median 0%
• Sugar165% · 73rd percentile · median 142%
• Fat125% · 88th percentile · median 62%
• Egg110% · 96th percentile · median 46%
• Liquid135% · 47th percentile · median 138%
• Leavening7.1% · 82nd percentile · median 4.8%
• Salt1.1% · 50th percentile · median 1.1%

Oven

Temperature

325°F / 165°C

median 350°F

Time

30 to 40 minutes

median 33 minutes