Indulge in the delightful sweetness of our Frosted Raspberry Cake, featuring two layers of raspberry-infused cake with a luscious fruit filling. Topped with a light pink cream cheese frosting, this cake is a perfect balance of tart and sweet flavors. Garnish with fresh raspberries for a stunning presentation that will impress any dessert lover.
Raspberries are delicate, flavorful gems that burst with sweetness and tartness in every bite. These vibrant red berries are not only delicious but also packed with nutrients. Rich in antioxidants, fiber, and vitamins C and K, raspberries are a nutritious addition to any diet. They can be enjoyed fresh, added to salads, baked into desserts, or blended into smoothies. Whether eaten on their own or incorporated into recipes, raspberries are a versatile fruit beloved for their bright flavor and health benefits.
Raspberries are a perfect addition to cakes, bringing a burst of vibrant color and a delightful balance of sweet and tart flavors. When baked into a cake, raspberries release their juices, creating pockets of fruity goodness throughout the moist crumb. Their natural tartness also helps cut through the sweetness of the cake, providing a refreshing contrast. Whether folded into the batter or used as a filling between layers, raspberries add a touch of elegance and freshness to any cake. They not only enhance the flavor but also add visual appeal, making them a popular choice for both bakers and dessert enthusiasts alike.
Today we’re diving into the world of raspberries with a recipe that’s sure to delight your taste buds. Our Frosted Raspberry Cake is a celebration of this vibrant fruit, featuring two layers of fluffy cake infused with raspberry goodness, a luscious fruit filling, and a light pink cream cheese frosting that’s simply irresistible. Join me as we create a dessert that’s as beautiful as it is delicious!
Ingredients and substitutes
- All-purpose flour: Provides structure to the cake. You can use fake flour for a lighter texture.
- Unsalted butter: Adds richness and moisture to the cake. Margarine or salted butter can be used, but adjust the salt in the recipe.
- Granulated sugar: Sweetens the cake. Brown sugar or coconut sugar can be substituted for a slightly different flavor.
- Eggs: Bind the ingredients together and provide structure. As a substitute, for each egg, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for a vegan option. (this methods has not been tested with this recipe)
- Raspberry extract: Infuses the cake with raspberry flavor. Raspberry liqueur or raspberry syrup can be used, but the quantity is based on the strength of the flavor.
- Buttermilk: Adds moisture and tenderness to the cake. For a quick substitute, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- Raspberry jam or preserves: Provides the fruit filling between the cake layers. Any other fruit jam or preserves can be used, such as strawberry or blackberry.
- Cream cheese: Forms the base of the frosting and adds richness. Use Mascarpone cheese for a slightly different flavor.
- Powdered sugar: Sweetens and thickens the frosting. Granulated sugar can be used, but blend it into a fine powder before using.
- Vanilla extract: Enhances the flavor of the frosting. Alternatively, use vanilla bean paste or vanilla powder for a more intense vanilla flavor.
Tips for Success
- Use fresh ingredients: Fresh raspberries and good-quality butter and cream cheese will enhance the flavor of your cake and frosting.
- Prepare your pans: Grease and flour your cake pans or use parchment paper to prevent sticking and ensure easy removal of the cakes.
- Room temperature ingredients: Make sure your butter, eggs, and buttermilk are at room temperature to ensure even mixing and a smooth batter.
- Don’t overmix: Mix the batter until just combined to avoid developing too much gluten, which can result in a tough cake.
- Use raspberry extract: Raspberry extract provides a concentrated flavor that complements the fresh raspberries well. Be sure to use it for a strong raspberry taste.
- Cool cakes completely: Allow the cakes to cool completely before assembling to prevent the frosting from melting.
- Chill the cake before slicing: For cleaner slices, refrigerate the assembled cake for about 30 minutes before serving.
- Adjust frosting consistency: If the frosting is too thick, add a little milk or cream. If it’s too thin, add more powdered sugar.
- Decorate with fresh raspberries: Garnish the cake with fresh raspberries for a beautiful presentation and extra burst of flavor.
- Store properly: Store the cake in the refrigerator due to the cream cheese frosting, and bring it to room temperature before serving for the best texture and flavor.
Creative variations
- Lemon Raspberry Cake: Add lemon zest to the cake batter and lemon juice to the frosting for a refreshing twist.
- Almond Raspberry Cake: Add almond extract to the cake batter and frosting for a subtle almond flavor that pairs beautifully with raspberries.
- Chocolate Raspberry Cake: Add cocoa powder to the cake batter for a chocolatey base, and use chocolate ganache between the layers instead of fruit filling.
- Coconut Raspberry Cake: Add shredded coconut to the cake batter and use coconut cream in the frosting for a tropical flair.
- White Chocolate Raspberry Cake: Fold white chocolate chips into the cake batter and use white chocolate ganache as the filling for a rich and decadent treat.
- Raspberry Cheesecake Cake: Add a layer of cheesecake between the cake layers for a creamy and indulgent dessert.
- Raspberry Ombre Cake: Use varying shades of pink food coloring in the cake layers and frosting to create a stunning ombre effect.
- Raspberry Champagne Cake: Replace some of the buttermilk in the cake batter with champagne for a festive and sophisticated flavor.
- Spiced Raspberry Cake: Add cinnamon, nutmeg, and cloves to the cake batter for a warm and aromatic twist.
- Berry Medley Cake: Use a mix of raspberries, strawberries, blueberries, and blackberries for a colorful and flavorful cake.
- Frosted Blackberry Cake
- Vanilla Sheet Cake
- Chocolate Cake Recipe
- Moist Lemon Cake
- How to Bake Moist Cake From Scratch
Frequently asked questions
Yes, you can use frozen raspberries in the cake batter and for the filling. Thaw and drain them well before using to prevent excess moisture in the cake.
Store the assembled cake in the refrigerator due to the cream cheese frosting. Cover it loosely with plastic wrap or place it in an airtight container to keep it fresh.
Yes, you can make the cake layers in advance and freeze them. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw them in the refrigerator before assembling the cake.
Yes, you can use a different fruit filling if you prefer. Strawberry, blackberry, or blueberry jam or preserves would work well as substitutes.
Yes, you can use a different frosting if you prefer. A vanilla buttercream or whipped cream frosting would also complement the raspberry flavor of the cake.
To prevent the cake from becoming too moist from the fruit filling, you can spread a thin layer of frosting on the cake layers before adding the fruit filling. This will create a barrier and help keep the cake moist but not soggy.
Yes, you can make this cake gluten-free by using a gluten-free flour blend in place of the all-purpose flour. Be sure to check that all other ingredients are also gluten-free.
Yes, you can use fresh raspberries in the frosting instead of juice. Simply puree the raspberries and strain the mixture to remove the seeds before adding it to the frosting. Adjust the amount of puree to achieve the desired consistency and flavor.
Description
Ingredients
Cake layers
- 2½ cups (310 g) All-purpose flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- ½ cup (113 g) Unsalted butter softened
- 1 ½ cups Granulated sugar
- 3 large Eggs room temperature
- ½ tsp Raspberry extract
- 1 cup (240 ml) Buttermilk room temperature
Filling and frosting
- 1 cup (340 g) raspberry jam or preserves
Cream Cheese frosting
- 8 ounces (226 g) Cream cheese softened
- ½ cup (113 g) Unsalted butter softened
- 4 cups (480 g) Powdered sugar
- 1 teaspoon Vanilla extract
- 4 Juice from a few crushed raspberries for color optional
Instructions
Cake layers
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.2½ cups All-purpose flour, 2 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the raspberry extract.½ cup Unsalted butter, 1 ½ cups Granulated sugar, 3 large Eggs, ½ tsp Raspberry extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.1 cup Buttermilk
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
Cream cheese frosting
- In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.8 ounces Cream cheese, ½ cup Unsalted butter, 4 cups Powdered sugar
- Add the vanilla extract and beat until smooth. Of desired add the juice of 3 to 4 raspberries to create a pretty pink color to your frosting.4 Juice from a few crushed raspberries for color, 1 teaspoon Vanilla extract
Assemble
- Place one cake layer on a serving plate. Spread a layer of raspberry jam over the top.1 cup raspberry jam or preserves
- Place the second cake layer on top and frost the top and sides of the cake with the pink cream cheese frosting.
- Decorate the cake with fresh raspberries.
Recipe Notes
- Use fresh ingredients: Fresh raspberries and good-quality butter and cream cheese will enhance the flavor of your cake and frosting.
- Prepare your pans: Grease and flour your cake pans or use parchment paper to prevent sticking and ensure easy removal of the cakes.
- Room temperature ingredients: Make sure your butter, eggs, and buttermilk are at room temperature to ensure even mixing and a smooth batter.
- Don’t overmix: Mix the batter until just combined to avoid developing too much gluten, which can result in a tough cake.
- Use raspberry extract: Raspberry extract provides a concentrated flavor that complements the fresh raspberries well. Be sure to use it for a strong raspberry taste.
- Cool cakes completely: Allow the cakes to cool completely before assembling to prevent the frosting from melting.
- Chill the cake before slicing: For cleaner slices, refrigerate the assembled cake for about 30 minutes before serving.
- Adjust frosting consistency: If the frosting is too thick, add a little milk or cream. If it’s too thin, add more powdered sugar.
- Decorate with fresh raspberries: Garnish the cake with fresh raspberries for a beautiful presentation and extra burst of flavor.
- Store properly: Store the cake in the refrigerator due to the cream cheese frosting, and bring it to room temperature before serving for the best texture and flavor.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
