Vibrant Raspberry Cake Recipe

TahiraJaved

Vibrant Raspberry Cake Recipe

This Raspberry Cake layers a tender buttermilk crumb studded with fresh berries and finishes it with a tangy cream cheese frosting made from real reduced raspberry puree. Tossing the berries in flour keeps them from sinking, and cooking the puree down until thick keeps the frosting firm instead of runny. It bakes in about 30 minutes and looks beautiful with just a few fresh berries on top.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 30

Cool and Frost Time: 35

Servings: 12 People

Course: Dessert

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

For the Raspberry Cake:

2 1/2 cups all purpose flour plus 1 tbsp for tossing the berries
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter softened
1 1/2 cups granulated sugar
3 large eggs at room temperature
2 tsp vanilla extract
Zest of 1 lemon
1 cup buttermilk at room temperature
1 1/2 cups fresh raspberries

For the Raspberry Cream Cheese Frosting:

1 1/2 cups fresh raspberries
1 tbsp granulated sugar
8 oz cream cheese softened
1/2 cup unsalted butter softened
3 1/2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

For Decorating:

Fresh raspberries
Fresh mint leaves optional

Equipment

2 9 inch round cake pans bake the cake into two even layers
1 Parchment paper lines the pans so the layers release cleanly
1 Hand mixer or stand mixer creams the butter and whips the frosting
1 Small saucepan and fine mesh sieve cooks the berries into a smooth, seedless puree
1 Offset spatula spreads the frosting neatly between and around the layers

Method

Simmer 1 1/2 cups raspberries with sugar, strain, and reduce to about 1/3 cup; cool completely.
Whisk flour, baking powder, baking soda, and salt.
Cream butter and sugar until pale; beat in eggs, vanilla, and zest.
Alternate adding the flour mixture and buttermilk, mixing just until combined.
Fold in raspberries tossed in 1 tablespoon flour.
Divide between two pans and bake at 350°F for 28 to 32 minutes; cool completely.
Beat cream cheese and butter, add powdered sugar, then beat in cooled puree, vanilla, and salt.
Frost between the layers and over the cake; garnish with fresh raspberries.

Toss the raspberries in flour before folding them in, and reduce the frosting puree until thick; these two steps prevent sinking berries and runny frosting.

Notes

Fold the berries in gently so they stay whole and the batter stays a clean color.
Cool the puree completely before adding it to the frosting.
Use room temperature ingredients for a smooth, even batter.
Two 9 inch pans give the cake even layers that bake at the same rate.

STORAGE: Refrigerate the frosted cake up to 4 days, or freeze unfrosted layers up to 3 months.