Description
Raspberry Frost Cake
Ingredients:
For the Cake Layers:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
For the Raspberry Filling:
2 cups fresh or frozen raspberries
1/3 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
For the Frosting:
2 cups heavy cream, chilled
1/2 cup powdered sugar
1 teaspoon vanilla extract
For Garnish:
Fresh raspberries
Mint leaves
Powdered sugar
Instructions:
1. Prepare the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
2. Prepare the Raspberry Filling:
Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down (about 5 minutes).
Dissolve cornstarch in water and stir into the raspberry mixture. Cook until thickened, then let cool completely.
3. Make the Frosting:
In a large bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of raspberry filling on top, then a layer of whipped cream. Repeat with the second cake layer. Frost the entire cake with whipped cream.
5. Garnish and Serve:
Decorate with fresh raspberries, mint leaves, and a dusting of powdered sugar. Chill for 30 minutes before serving.
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 10
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Step-by-Step Guide
Follow these detailed instructions for a flawless cake. First, ensure all ingredients, especially butter, eggs, and cream, are at the correct temperature. When preparing the batter, do not overmix after adding the dry ingredients; mix only until the flour disappears. For the filling, press the cooked raspberries through a fine-mesh sieve after thickening to remove seeds for a smoother texture. When whipping the cream, ensure the bowl and beaters are chilled. To assemble, apply a thin “crumb coat” of frosting first, chill for 15 minutes, then apply the final layer for a clean, professional look.
Serving Suggestions
Serve each slice with a side of extra raspberry coulis or a scoop of vanilla bean ice cream. For a summer party, present the cake on a decorative platter with a ring of fresh flowers and berries. Pair with a sparkling Moscato or a cup of Earl Grey tea. This cake is perfect for birthdays, afternoon tea, or as a stunning centerpiece at any celebration.
How-to Summary
This Raspberry Frost Cake involves baking two vanilla layers, creating a seedless raspberry filling, and whipping a simple vanilla cream frosting. The key stages are: 1) Cream butter and sugar thoroughly for a light cake. 2) Cook and strain the raspberry filling for smoothness. 3) Whip chilled cream to stiff peaks. 4) Assemble with filling and frosting between layers and over the entire cake. 5) Chill before serving to set the structure.
Frequently Asked Questions
Can I use frozen raspberries for the filling? Yes, frozen raspberries work perfectly. Use them directly from frozen; no need to thaw, just increase the cooking time slightly.
How can I make the cake layers more moist? Substitute 1/2 cup of the milk with sour cream or full-fat plain yogurt for a richer, more tender crumb.
Can I make this cake ahead of time? You can bake the layers 1 day ahead, wrap them tightly in plastic wrap, and store at room temperature. Assemble the cake the day you plan to serve it for the freshest frosting.
Why did my whipped cream frosting become runny? This happens if the cream, bowl, or beaters were not cold enough, or if it was over-whipped into butter. Start with very cold equipment and stop beating as soon as stiff peaks form.
Can I use a different fruit? Absolutely. Strawberries, blackberries, or a mixed berry blend would be excellent substitutes. Adjust sugar in the filling to taste based on the fruit’s natural sweetness.
Common Mistakes to Avoid
- Using warm butter or ingredients, which prevents proper creaming and aeration.
- Overmixing the cake batter, which develops gluten and leads to a tough, dense cake.
- Not allowing the cake layers and raspberry filling to cool completely before assembly, which will melt the whipped cream frosting.
- Adding powdered sugar to the cream before it’s slightly thickened, as it can lead to graininess.
- Skipping the final chill before serving, which makes the cake harder to slice neatly.
Conclusion
The Raspberry Frost Cake is a celebration of simple, elegant flavors. The light vanilla cake, tangy raspberry filling, and cloud-like whipped cream create a dessert that is as delightful to eat as it is beautiful to present. By following the detailed steps and tips provided, you can avoid common pitfalls and create a stunning, professional-quality cake at home. This recipe is sure to become a cherished favorite for any occasion.