Introduction
Looking for a show-stopping dessert that’s surprisingly easy to make? This Raspberry Swirl Christmas Cake transforms simple ingredients into a festive masterpiece! It’s the perfect centerpiece for your holiday table, guaranteed to impress your family and friends. Get ready to bake up some holiday magic!
Why This Works
This recipe works because it balances the rich, buttery goodness of a classic Christmas cake with the bright, tangy burst of fresh raspberries. The swirl effect is visually stunning, making it a beautiful and delicious treat. Plus, it’s surprisingly simple to make, even for beginner bakers!
Key Ingredients
- 🍰 2 cups all-purpose flour
- 🧈 1 cup unsalted butter, softened
- 🍯 1 cup dark brown sugar
- 🥚 4 large eggs
- 🥛 1 cup buttermilk
- 🥄 2 teaspoons baking powder
- 🥄 1 teaspoon baking soda
- 🧂 1/2 teaspoon salt
- 🍓 1 cup fresh raspberries
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2️⃣ In a large bowl, cream together the softened butter (🧈) and brown sugar (🍯) until light and fluffy. This is key to a tender cake!
3️⃣ Beat in the eggs (🥚) one at a time, then stir in the buttermilk (🥛).
4️⃣ In a separate bowl, whisk together the flour (🍰), baking powder (🥄), baking soda (🥄), and salt (🧂).
5️⃣ Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
6️⃣ Gently fold in half of the raspberries (🍓).
7️⃣ Pour half of the batter into the prepared pan. Sprinkle the remaining raspberries (🍓) over the batter.
8️⃣ Pour the remaining batter over the raspberries and gently swirl with a knife or toothpick to create a marbled effect.
9️⃣ Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
🔟 Let the cake cool completely in the pan before frosting (see frosting recipe below).
Handy Tips
- Room temperature butter and eggs are essential for proper creaming.
- Don’t overmix the batter, or your cake will be tough.
- A wooden skewer is better than a metal one for testing doneness – it won’t conduct heat as quickly.
Heat Control
Baking at 350°F (175°C) ensures even baking and prevents burning. Keep an eye on your cake during the last 5-10 minutes of baking, as ovens can vary. If the edges are browning too quickly, you can tent the cake with foil.
Crunch Factor
This cake has a tender, moist crumb. The raspberries add a delightful burst of juicy sweetness against the soft texture.
Pro Kitchen Tricks
- For an extra-festive touch, add 1 teaspoon of vanilla extract along with the eggs.
- Use frozen raspberries if fresh ones aren’t available, but be sure to thaw and drain them before adding them to the batter.
- If you’re short on time, you can use a store-bought cream cheese frosting.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Gift Packaging Ideas
This cake is perfect for gifting! Slice it into squares and package them in pretty cellophane bags tied with ribbon. You can also add a festive tag with a handwritten message.
Flavor Variations
🌟 Lemon Raspberry Swirl: Add the zest of one lemon to the batter and substitute lemon juice for some of the buttermilk.
🌟 Chocolate Raspberry Swirl: Add ½ cup of unsweetened cocoa powder to the dry ingredients.
🌟 Cranberry Raspberry Swirl: Replace half of the raspberries with fresh or dried cranberries.
🌟 White Chocolate Raspberry Swirl: Add ½ cup of white chocolate chips to the batter.
Troubleshooting
- Cake is dry: You may have overbaked it. Next time, check for doneness a few minutes earlier.
- Cake is gummy: You may have underbaked it. Bake for a few more minutes.
- Cake is unevenly baked: Ensure your oven rack is centered and your oven is preheated properly.
FAQ
- Can I use frozen raspberries? Yes, but make sure to thaw and drain them completely before adding them to the batter.
- Can I make this cake ahead of time? Yes, you can bake the cake a day or two in advance. Store it in an airtight container at room temperature.
- What kind of frosting should I use? A cream cheese frosting or a simple buttercream frosting pairs perfectly with this cake.
- Can I use a different size pan? While a 9×13 inch pan is recommended, you can adjust the baking time accordingly if using a different size.
Conclusion
This Raspberry Swirl Christmas Cake is a guaranteed crowd-pleaser! With its beautiful swirl and delicious flavor combination, it’s the perfect holiday dessert. Don’t forget to share your baked creations with us on RateMyRecipes! Happy baking!
Santa's Favorite Raspberry Swirl Cake
A delightful and festive cake featuring a rich vanilla base swirled with tart raspberry puree, perfect for holiday celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 cup fresh raspberries
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350u00b0.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
- In a separate bowl, mash the raspberries with lemon juice until a puree is formed.
- Pour half of the cake batter into a greased 9-inch round cake pan, then spoon in half of the raspberry puree. Use a knife to gently swirl the puree into the batter.
- Add the remaining batter on top, followed by the rest of the raspberry puree, swirling again.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips
- For a more pronounced raspberry flavor, add extra puree on top of the cake before serving.
- Serve with whipped cream or a scoop of vanilla ice cream for an extra treat.