Chocolate Raisin Cake | Caroline Quinones


  • CAKE: 6 tbsp melted butter; 1/2 cup raisins; 1 1/2 cup flour, 1 cup sugar, 3 tbsp unsweetened cocoa, 1 tsp baking soda, 1/2 tsp salt, 1 cup cold water, 1 tsp vanilla, 1 tsp vinegar
  • FROSTING: 3 tbsp butter, 1 1/2 cup sifted confectioner sugar, 2-3 tbsp milk or cream, 3/4 tsp vanilla


CAKE: In a small bowl combine melted butter with the raisins, let stand for 20 minutes. In a 9 inch round cake pan, sift together: flour, sugar, unsweetened cocoa, baking soda, salt. Add the raisin mixture, water, vanilla and vinegar. Stir with a fork and combine well. Bake at 350* for 30-35 minutes until tester comes out clean. Cool in pan. 

FROSTING: Cream the butter and slowly add the confectioner sugar and milk or cream, enough to make the icing light and fluffy. Add vanilla. Spread icing on cake and sift unsweetened cocoa over it. 

What makes it special?

This was my brothers favorite cake. He managed to convince us all that raisins in a chocolate cake was not strange, but delicious!

I hope you give this a try and enjoy!

What’s Your Connection to Princeton?

I have lived in Princeton for almost 18 years

Recipe shared by Caroline Quinones

Photo submitted by Caroline Quinones

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