Introduction: Why Raspberry Cake?
If you’re a fan of sweet, fruity desserts, there’s nothing quite like a homemade raspberry cake. Combining the tartness of fresh raspberries with the sweetness of cake and a rich frosting, it’s the perfect balance of flavors. Whether you’re making it for a special celebration, a summer gathering, or just to enjoy with a cup of tea, this raspberry cake recipe will impress your guests and satisfy your cravings.
In this guide, we’ll walk you through the process of making a delicious, moist raspberry cake from scratch. We’ll cover everything from choosing the best ingredients to creating a beautiful presentation with fresh raspberries.
Ingredients for Raspberry Cake
Before we begin, it’s essential to gather all the ingredients. Fresh, high-quality ingredients are key to achieving a moist cake with vibrant raspberry flavor.
For the Cake:
- 250g all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 150g unsalted butter (softened)
- 200g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 125ml whole milk
- 200g fresh or frozen raspberries (tossed in 1 tbsp flour to prevent sinking)
For the Raspberry Frosting:
- 100g unsalted butter (softened)
- 250g powdered sugar (sifted)
- 3 tbsp raspberry puree (strained to remove seeds)
- 1 tsp vanilla extract
- A pinch of salt
Optional Garnishes:
- Extra fresh raspberries for decoration
- Fresh mint leaves for a pop of color
- Powdered sugar for dusting
How to Make the Raspberry Cake
Step 1: Preheat the Oven and Prepare Cake Pans
- Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together 250g of flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Set aside.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, beat 150g of softened butter and 200g of sugar using an electric mixer until light and fluffy, about 3-4 minutes.
Step 4: Add the Eggs and Vanilla
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add 1 teaspoon of vanilla extract and mix well.
Step 5: Alternate Adding the Flour and Milk
- Add the flour mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 6: Fold in the Raspberries
- Gently fold in the raspberries that have been tossed in 1 tablespoon of flour. This step helps prevent the raspberries from sinking to the bottom during baking.
Step 7: Bake the Cakes
- Divide the batter evenly between the two prepared cake pans and 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.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
How to Make Raspberry Frosting
The frosting is what really takes this raspberry cake to the next level. By incorporating fresh raspberry puree into a classic buttercream, you’ll get a beautiful pink color and a burst of raspberry flavor.
Step 8: Make the Raspberry Puree
- To make the puree, blend about 100g of fresh or frozen raspberries in a food processor or blender until smooth. Strain the mixture through a fine-mesh sieve to remove the seeds.
Step 9: Cream the Butter
- In a large bowl, beat 100g of softened butter with an electric mixer until smooth and creamy.
Step 10: Add the Sugar and Raspberry Puree
- Gradually add 250g of sifted powdered sugar to the butter, mixing on low speed to avoid a sugar cloud. Once fully combined, add 3 tablespoons of the raspberry puree, 1 teaspoon of vanilla extract, and a pinch of salt. Mix until light and fluffy.
Tip: If the frosting is too thick, add a tablespoon of milk or heavy cream to thin it out. If it’s too thin, add more powdered sugar until the desired consistency is reached.
Assembling and Decorating the Raspberry Cake
Step 11: Level the Cake Layers
- Once the cakes are completely cool, use a serrated knife to level the tops if they have domed during baking. This ensures that your cake layers will sit flat when stacked.
Step 12: Frost the Cake
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of raspberry frosting over the top.
- Place the second cake layer on top and frost the entire cake with a thin layer of frosting (crumb coat). Chill the cake in the fridge for 20 minutes to set the crumb coat.
- After chilling, apply the remaining frosting, smoothing the sides and top with an offset spatula.
Step 13: Garnish and Decorate
- Decorate the top of the cake with fresh raspberries and mint leaves for a vibrant and elegant touch. If desired, dust the cake with powdered sugar for a finishing touch.
Tips for the Perfect Raspberry Cake
- Fresh Raspberries: For the best flavor, use fresh, ripe raspberries when they’re in season. Frozen raspberries work too, but be sure to thaw and drain them before using.
- Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can result in a dense cake instead of a light, fluffy texture.
- Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature for a smoother batter and better rise during baking.
- Make Ahead: Both the cake layers and frosting can be made ahead of time. Wrap the cake layers tightly in plastic wrap and store them at room temperature for up to 1 day, or freeze them for up to 1 month. The frosting can be stored in the refrigerator for up to 3 days—just let it soften at room temperature before using.
Raspberry Cake Variations
While this recipe focuses on the classic raspberry flavor, there are plenty of ways to customize your cake to suit your taste:
1. Lemon Raspberry Cake
Add 2 tablespoons of lemon zest to the cake batter and use lemon juice in the frosting for a bright, citrusy twist.
2. Chocolate Raspberry Cake
For a decadent variation, replace some of the flour with cocoa powder and create a chocolate-raspberry cake. Pair with a chocolate ganache or raspberry-chocolate frosting.
3. Raspberry Almond Cake
Fold in 1/2 cup of ground almonds into the cake batter for a nutty flavor, and top with toasted almond slices for added texture.
Conclusion: Enjoy Your Raspberry Cake
Making a raspberry cake from scratch is a rewarding process that results in a delicious, flavorful dessert perfect for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or just craving a sweet treat, this cake is sure to be a hit.
With its soft, moist layers and tangy-sweet raspberry flavor, this cake is as beautiful as it is tasty. Pair it with a cup of tea, a glass of prosecco, or simply enjoy it on its own.
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This guide walks you through making the perfect raspberry cake, with tips for success and ideas for customization. Enjoy your homemade creation!