Raspberry Cake
A delightful dessert featuring a moist and fluffy cake bursting with the tartness of fresh raspberries and enveloped in creamy frosting, perfect for celebrations or cozy family gatherings.
Ingredients
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 thawed frozen raspberries)
Optional Filling Ingredients
- 1 1/2 cups fresh raspberries (filling, optional)
- 1/2 cup granulated sugar (filling, optional)
- 1 tbsp cornstarch (filling, optional)
- 2 tbsp water (filling, optional)
Frosting Ingredients
- 8 oz cream cheese, softened (frosting)
- 1/2 cup unsalted butter, softened (frosting)
- 4 cups powdered sugar, sifted (frosting)
- 2 tsp vanilla extract (frosting)
- 1/2 cup raspberry puree (frosting)
Garnishes
- Fresh raspberries (optional)
- White chocolate shavings (optional)
- Mint leaves (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later use.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients in three additions, alternating with the room-temperature milk and sour cream, starting and ending with the dry mixture. Mix until just combined.
- Gently fold in the fresh raspberries.
Baking
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- After baking, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Filling (optional)
- If using raspberry filling, combine the filling raspberries, sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring occasionally, until thickened, approximately 5-7 minutes.
Frosting
- For the frosting, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, one cup at a time, continuing to beat.
- Stir in the vanilla extract and raspberry puree until fully incorporated.
Assembly
- Once the cakes are completely cooled, spread a layer of raspberry filling on the first cake layer if using.
- Apply a layer of frosting over the raspberry filling before placing the second cake layer on top.
- Frost the entire cake with the remaining frosting.
- Garnish with fresh raspberries, white chocolate shavings, and mint leaves.
Notes
Ensure your eggs, milk, and sour cream are at room temperature for the best results. You can substitute the cream cheese frosting with whipped cream for a lighter option. Consider adding lemon zest for a bright, citrus note.