Raspberry Chocolate Fudge Cake with Shortbread

A fudgy chocolate cake layer on top of buttery shortbread with just a hint of raspberry


  • 1 cup (2 sticks) salted Challenge Butter, room temperature
  • 2 cups all-purpose flour
  • ½ cup confectioner’s sugar

Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 cup buttermilk (or milk)
  • 1 stick Unsalted Challenge Butter, melted
  • 2 large eggs
  • 1 tsp of vanilla extract
  • 1 cup hot water or coffee
  • 2-3 Tablespoons Raspberry Jam


  • 1
    To make the shortbread, mix all ingredients together in a large bowl and mix with your hands or a hand mixer into a smooth dough. Set aside.
  • 2
    Preheat oven to 350ºF and grease or line a 8x10 baking pan.
  • 3
    Whisk the flour, sugar, cocoa powder, and baking powder together in a large bowl.
  • 4
    Add the buttermilk, melted butter, eggs, and vanilla and mix on medium speed using a hand mixer or stand mixer until combined.
  • 5
    Add the hot water/coffee and mix on low speed until just combined.
  • 6
    Press the shortbread dough firmly and evenly into the baking dish and bake for about 15 mins.
  • 7
    Pour the chocolate cake batter over the slightly browned shortbread and bake for another 30 mins until a toothpick inserted comes out clean.
  • 8
    Let the cake cool down for about 30 mins and top with raspberry jam.

Recipe By

Sugary & Buttery

Melina is a passionate baker who was born and raised in Germany. She currently lives in Texas with her husband and is discovering the American way of baking. Melina loves experimenting in the kitchen and shares her new creations on her blog Sugary & Buttery.