Raspberry Cake
Raspberry Cake is a delightful dessert that combines sweet and tart flavors in a moist, fluffy cake. It’s perfect for any occasion, whether you’re celebrating a birthday, hosting a tea party, or just treating yourself to something special. The vibrant raspberries and creamy frosting make this cake as beautiful as it is delicious.
Why Make This Recipe
Making Raspberry Cake is a great way to enjoy fresh berries and satisfy your sweet tooth. It’s straightforward to make, even for beginner bakers, and it impresses with its beautiful layers and inviting colors. Plus, the combination of cream cheese frosting and raspberry filling elevates it to a special treat that everyone will love.
How to Make Raspberry Cake
Ingredients:
- 2 1⁄2 cups all-purpose flour
- 2 1⁄2 tsp baking powder
- 1⁄2 tsp salt
- 3⁄4 cup unsalted butter (softened)
- 1 3⁄4 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup whole milk (room temperature)
- 1/2 cup sour cream (room temperature)
- 1 1⁄2 cups fresh raspberries (or frozen, but thawed)
- 1 1⁄2 cups fresh raspberries (for filling)
- 1/2 cup granulated sugar (for filling)
- 1 tbsp cornstarch (for filling)
- 2 tbsp water (for filling)
- 8 oz cream cheese (softened, for frosting)
- 1/2 cup unsalted butter (softened, for frosting)
- 4 cups powdered sugar (sifted, for frosting)
- 2 tsp vanilla extract (for frosting)
- 1/2 cup raspberry puree (for frosting)
- Fresh raspberries (for garnish)
- White chocolate shavings (for garnish)
- Mint leaves (for garnish)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy (3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- Add the milk and sour cream; mix on low speed until combined.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Gently fold in the fresh raspberries.
- Pour batter evenly into prepared pans; bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes; then transfer to wire racks to cool completely.
- For optional raspberry filling, combine fresh raspberries, sugar, cornstarch, and water in a saucepan. Cook over medium heat until thickened (5-7 minutes). Cool.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; then add raspberry puree until combined.
- To assemble, place one cake layer on a plate. Spread with optional raspberry filling, then top with frosting. Add the second layer, then frost the top and sides.
- Garnish with fresh raspberries, white chocolate shavings, or mint leaves. Chill for 30 minutes before serving.
How to Serve Raspberry Cake
Serve Raspberry Cake chilled for the best flavor. It’s perfect on its own but can also be enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream. Add extra fresh raspberries or mint leaves for a lovely presentation.
How to Store Raspberry Cake
Store any leftover Raspberry Cake in an airtight container in the refrigerator. It can last for up to 3 days. For best results, try to keep layers separate if you have added filling, and frost just before serving to keep the cake fresh.
Tips to Make Raspberry Cake
- Make sure your eggs, milk, and sour cream are at room temperature for a smoother batter.
- Be gentle when folding in the raspberries to avoid breaking them.
- For a sweeter taste, you can add more sugar to the frosting according to your preference.
Variation
Try using different fruits like blueberries or strawberries in place of raspberries for a different flavor. You can also switch to a chocolate ganache frosting if you prefer chocolate over cream cheese.
FAQs
Q: Can I use frozen raspberries for this recipe?
A: Yes, you can use frozen raspberries, but make sure to thaw and drain them before adding to the batter.
Q: How can I make this cake gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend suitable for baking.
Q: Can I make this cake ahead of time?
A: Yes, you can bake and frost the cake a day ahead. Just store it in the refrigerator, and it will be ready to serve when you need it.
