Chocolate Raspberry Pancake Cake

Yield: Two 5-layer pancake cakes

Prep Time: 15 minutes

Cook: 15 minutes

Chocolate Raspberry Pancake Cake features homemade double chocolate pancakes between layers of fresh raspberry whipped cream for a beautifully impressive breakfast treat.

SO PRETTY! Chocolate Raspberry Pancake Cake features homemade double chocolate pancakes between layers of fresh raspberry whipped cream for a beautifully impressive breakfast treat.

Tessa's Recipe Rundown...

Taste: Just enough chocolate to enjoy without feeling like you’re eating fudge for breakfast. I loooove the combo of chocolate and raspberries!
Texture: The pancakes are light and fluffy with bits of gooey melted chocolate. That compared to the airy whipped cream is heaven.
Ease: Actually pretty darn easy. Certainly easier than an actual cake but just as impressive.
Appearance: So fun and beautiful.
Pros: The perfect special occasion breakfast.
Cons: None!
I make this again? Mmmhmm.

Chocolate Raspberry Pancake Cake features homemade double chocolate pancakes between layers of fresh raspberry whipped cream for a beautifully impressive breakfast treat.

Cakes are hard work. Not only do you dirty a ton of dishes just to get the batter made, cakes baked, and frosting completed, but then you have to assemble and decorate the cake and hope it looks half as good as the photo.

Luckily I learned some cake decorating skills in culinary school (see a video for cake decorating here). But to be perfectly honest, I barely have enough patience for an entire cake, let alone spending tedious time decorating it.

Chocolate Raspberry Pancake Cake features homemade double chocolate pancakes between layers of fresh raspberry whipped cream for a beautifully impressive breakfast treat.

That’s why you’ll find me so often making cupcakes instead. So much quicker and easier.

However, I recently saw a pancake cake on Snapchat that completely captured my attention. I sooo wish I could remember when / where / who posted it but oh well. I’ll snap up that inspiration because this is such a completely fun and impressive treat that requires far less time and work than a full layer cake. Yay!

YUM. Chocolate Raspberry Pancake Cake features homemade double chocolate pancakes between layers of fresh raspberry whipped cream for a beautifully impressive breakfast treat.

I hope you’ll try out this recipe for the next birthday among your friends or family. Imagine how fun it would be to wake up to this!!

By the way, as always, if you upload any photos of my recipes to Instagram be sure to tag them #handletheheat. I love to look at all the photos with that tag!

How to make
Chocolate Raspberry Pancake Cake

Recipe By Tessa Arias, Handle the Heat
Yield: Two 5-layer pancake cakes
Prep Time: 15 minutes
Cook: 15 minutes

Ingredients

For the raspberry whipped cream:

4 ounces (113 grams) fresh raspberries, plus more for garnish
3/4 cup (179 grams) heavy cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract

For the pancakes:

1 1/3 cups (170 grams) all-purpose flour
3 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 cup (50 grams) light brown sugar
1/4 teaspoon fine salt
3 tablespoons (43 grams) unsalted butter, melted, plus more for cooking
1 teaspoon vanilla
1 1/4 cups (284 grams) whole milk
1 large egg
1/2 cup (85 grams) semisweet chocolate chips

For serving:

Powdered sugar, for dusting
Semisweet chocolate, melted

Directions

Make the whipped cream:

Place the raspberries in the bowl of a food processor or blender and puree until smooth. Pass through a fine mesh strainer to remove and discard seeds.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, powdered sugar, and vanilla until soft peaks form. Gently fold in the raspberry puree. Set aside.

Make the pancakes:

In a medium bowl, whisk dry ingredients together. Add wet ingredients and whisk until combined. The batter will be lumpy. Stir in the chocolate chips.

Heat a griddle over medium heat and lightly grease with butter.

Use a 1/4-cup measuring cup to scoop batter onto the griddle. Cook until pancakes have bubbles on the top, then flip them over and cook for an additional minute. Repeat with the remaining batter.

Stack the pancakes, spreading about 3 heaping teaspoons of whipped cream on top of each one. Garnish with powdered sugar and additional raspberries, if desired.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

Find Tessa on  

11 Responses to “Chocolate Raspberry Pancake Cake”

  1. #
    Patty K — February 25, 2016 at 10:13 am

    Very creative! I wonder if this is going to be the next trend 😉

  2. #
    taylor @ Food Faith Fitness — February 26, 2016 at 5:04 am

    I LOVE LOVE LOVE IT! This is such a fun and different idea for a cake! I would love to have this as my next birthday cake… mmmmm mmmm good and tasty too! 🙂

  3. #
    Eli — February 27, 2016 at 6:11 am

    Oh so beautiful and fluffy *_*

  4. #
    Abby (@ No Fail Recipes) — March 2, 2016 at 12:38 pm

    Pancakes are a favorite in my house so I’m saving this recipe for special breakfasts (like birthdays). I think this would be good with strawberries, cherries or even blueberries.

  5. #
    Anthony — March 11, 2016 at 8:57 pm

    Oh God this looks so yummy, my kids will very love this. Thank you so much for sharing this awesome recipe!

  6. #
    Noreen — April 13, 2016 at 8:14 am

    Words can’t even describe how gorgeous this cake is looking to me right now. Stunning photos! I love it!

  7. #
    Karen — June 14, 2016 at 12:17 am

    Hi Tessa,
    This is a great recipe. I had save it for this weekend. Look very delicious.

  8. #
    Sharon — July 18, 2016 at 3:22 am

    Ooooh…this looks like something my kids will enjoy. I will definitely have to try this since my kids made me commit to making a homemade pie at least once a month
    Read more at http://www.thenovicechefblog.com/2015/04/blueberry-and-lemon-sour-cream-cake/#xChOmltu5ksQHEwW.99

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