Introduction
Hey bakers! Ready to transform everyday ingredients into a show-stopping cake that’s as delicious as it is beautiful? This Raspberry Celebration Cake is your answer! We’re talking moist, fluffy layers bursting with fresh raspberry flavor, all swirled together with a luscious cream cheese frosting. Get ready for rave reviews – this one’s a keeper!
Why This Works
This recipe is a winner because it’s the perfect blend of impressive presentation and easy execution. The fresh raspberries add a vibrant pop of color and flavor that’s simply irresistible, while the cream cheese frosting provides the perfect creamy counterpoint. Plus, it’s a cake that’s adaptable to your skill level – even beginner bakers can achieve amazing results!
Key Ingredients
- 🍰 Cake Layers:
- 🥚 3 large eggs
- 🥛 1 cup buttermilk
- 🧈 1 cup (2 sticks) unsalted butter, softened
- 🍯 1 ½ cups granulated sugar
- 🍓 1 teaspoon vanilla extract
- 🥄 2 ½ cups all-purpose flour
- 🥄 2 teaspoons baking powder
- 🥄 ½ teaspoon baking soda
- 🧂 ½ teaspoon salt
- Raspberries: 2 cups fresh raspberries
- 🍦 Cream Cheese Frosting:
- 🧈 1 cup (2 sticks) unsalted butter, softened
- 🥄 16 ounces cream cheese, softened
- 🍯 3 cups powdered sugar
- 🍓 1 teaspoon vanilla extract
- 💧 2-4 tablespoons milk (or more, as needed)
Instructions
1️⃣ Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2️⃣ Make the Cake Batter: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
3️⃣ Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4️⃣ Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in 1 cup of the raspberries.
5️⃣ Bake the Layers: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
6️⃣ Cool & Frost: Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
7️⃣ Make the Frosting: In a large bowl, beat the butter and cream cheese together until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla and add milk, one tablespoon at a time, until you reach your desired consistency.
8️⃣ Assemble the Cake: Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with another cake layer, frost again, and top with the final layer. Frost the entire cake.
Handy Tips
- Use fresh raspberries for the best flavor. Frozen raspberries will work in a pinch, but make sure they are completely thawed and drained before adding them to the batter.
- Don’t overmix the batter. Overmixing can lead to a tough cake.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
Heat Control
Baking at 350°F (175°C) ensures the cake bakes evenly and doesn’t dry out. If your oven runs hot, reduce the temperature slightly and check for doneness a few minutes early. If it’s browning too quickly, loosely tent the top with foil.
Crunch Factor
While this cake is primarily soft and moist, the raspberries add a delightful burst of juicy texture that contrasts beautifully with the creamy frosting.
Pro Kitchen Tricks
- For extra-fluffy layers, use room temperature ingredients.
- Add a pinch of almond extract to the cake batter for a subtle nutty flavor.
- Use a piping bag with a large star tip to create beautiful swirls of frosting on the cake.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Gift Packaging Ideas
This cake is perfect for gifting! Present it on a pretty cake stand or in a decorative cake box tied with a ribbon. A simple handwritten card adds a personal touch.
Flavor Variations
🌟 Lemon Raspberry: Add the zest of one lemon to the cake batter and a tablespoon of lemon juice to the frosting.
🌟 Chocolate Raspberry: Add ½ cup of unsweetened cocoa powder to the cake batter.
🌟 Coconut Raspberry: Add ½ cup of shredded coconut to the cake batter and use coconut cream instead of milk in the frosting.
🌟 Strawberry Raspberry: Replace half of the raspberries with fresh strawberries.
Troubleshooting
- Cake is dry: Make sure your oven temperature is accurate and don’t overbake.
- Frosting is too thin: Add more powdered sugar, one tablespoon at a time, until it reaches the desired consistency.
- Frosting is too thick: Add more milk, one tablespoon at a time, until it reaches the desired consistency.
FAQ
- Can I use frozen raspberries? Yes, but make sure to thaw and drain them completely before using.
- Can I make the cake ahead of time? Yes, the cake layers can be baked a day or two in advance and stored in an airtight container.
- Can I freeze the cake? Yes, you can freeze the frosted cake for up to 3 months. Wrap it tightly in plastic wrap and then foil.
Conclusion
This Raspberry Celebration Cake is guaranteed to be a crowd-pleaser! With its beautiful presentation and amazing flavor, this cake is perfect for any special occasion. Give it a try and don’t forget to share your creation with us! Happy baking!
Raspberry Delight Cake: Party in Every Bite!
A moist and fluffy cake layered with fresh raspberries and creamy frosting, perfect for any celebration.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups fresh raspberries
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat your oven to 350u00b0C (175u00b0C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until just combined.
- Gently fold in the raspberries, being careful not to crush them.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- 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 transfer to wire racks to cool completely.
- For the frosting, beat the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form.
- Once the cakes are cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
- Garnish with additional raspberries on top and serve.
Tips
- For an extra burst of flavor, add a splash of raspberry liqueur to the frosting.
- Ensure your ingredients are at room temperature for better mixing.