🍈 Raspberry Frost Cake 🍈
Introduction
This Raspberry Frost Cake is a light, fluffy dessert bursting with the sweetness of fresh raspberries and topped with a smooth, creamy raspberry frosting. Perfect for birthdays, tea parties, or any celebration, this cake delivers a beautiful balance of tart and sweet flavors while being visually stunning. It’s the ultimate treat for raspberry lovers!
Ingredients
For the Cake:
- 🍚 1 1/2 cups all-purpose flour
- 🧶 1 1/2 teaspoons baking powder
- 🧵 1/2 teaspoon baking soda
- 🧐 1/4 teaspoon salt
- 🥑 1/2 cup unsalted butter, softened
- 🍬 1 cup granulated sugar
- 🥚 2 large eggs
- 🍯 1 teaspoon vanilla extract
- 🥛 3/4 cup buttermilk
- 🍈 1 cup fresh raspberries
For the Frosting:
- 🥛 1 cup heavy cream
- 🥑 8 ounces cream cheese, softened
- 🍬 2 cups powdered sugar
- 🍯 1 teaspoon vanilla extract
- 🍈 1/4 cup raspberry puree (strained to remove seeds)
Directions
1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
- Gently fold in the fresh raspberries, being careful not to overmix.
2. Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to wire racks to cool completely.
3. Make the Raspberry Frosting:
- In a large bowl, beat the heavy cream and softened cream cheese together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, continuing to mix until light and fluffy.
- Gently fold in the raspberry puree until fully incorporated, creating a soft pink hue.
4. Assemble the Cake:
- Place one cake layer on a serving plate and spread a layer of frosting evenly on top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining raspberry cream frosting.
- Garnish with fresh raspberries for a beautiful finishing touch.
Tips for Perfect Results
- Avoid Sinking Raspberries: Toss the raspberries in a little flour before folding them into the batter to prevent them from sinking to the bottom.
- Room-Temperature Ingredients: Use room-temperature butter, eggs, and buttermilk for a smoother batter and even baking.
- Smooth Frosting: Strain the raspberry puree to remove seeds for a silky-smooth frosting.
- Layered Look: Chill the cake layers for 10-15 minutes before frosting to make assembly easier and neater.
Frequently Asked Questions (FAQs)
Q: Can I use frozen raspberries instead of fresh? A: Yes, but thaw and drain them first to avoid excess moisture in the batter.
Q: How do I store the Raspberry Frost Cake? A: Store the cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.
Q: Can I make the cake in advance? A: Absolutely! Bake the cake layers a day ahead, wrap them tightly in plastic wrap, and store them at room temperature. Frost just before serving.
Q: What can I use instead of buttermilk? A: Mix 3/4 cup milk with 2 teaspoons of lemon juice or vinegar. Let it sit for 5 minutes before using.
Common Baking Mistakes and Solutions
- Mistake: Cake is dense or heavy.
- Solution: Avoid overmixing the batter once the dry ingredients are added to prevent a dense texture.
- Mistake: Frosting is runny.
- Solution: Ensure the cream cheese is properly softened and the raspberry puree is strained to avoid excess liquid.
- Mistake: Uneven cake layers.
- Solution: Use a scale to evenly divide the batter between the pans and smooth the tops before baking.
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