Monday, March 7, 2011

White Raspberry Cake

I made this cake for Emma's 8th Birthday last month - and it was really good.   So good, in fact, it didn't last long in our house!   Fairly easy to make and if you are pressed for time, use a box cake mix and store bought buttercream frosting!

White Raspberry Cake

  • 2 egg whites
  • 1 C milk
  • 3 t vanilla
  • 3 C cake flour, sifted
  • 4 t baking powder
  • 1 1/2 C sugar
  • 1 t salt
  • 12 T unsalted butter
Directions:   Preheat oven to 350 degrees F.   Prepare 2, 9 inch round cake pans by buttering and flouring or line with parchment paper.

In a small bowl, combine egg whites, 1/4 C milk and vanilla.   Mix and set aside.   In large mixing bowl, combine the flour, baking powder, sugar and salt and beat on low speed until incorporated.   Add the butter and remaining milk to the dry ingredients and mix on low speed until moistened.   Increase speed and gradually add the egg white mixture (in 3 batches), beating well after each addition.   Pour into pans and bake 30 minutes until top springs back when lightly touched.

Buttercream Frosting

  • 2 C shortening
  • 8 T butter
  • 1/3 C heavy whipping cream
  • 2 t raspberry extract
  • 8 C powdered sugar
Directions:   In mixer beat shortening and butter until light and fluffy.   Add the cream and raspberry extract and mix well.   Add 1/2 powdered sugar and beat for 5 minutes.  Add remaining sugar and continue to beat.  If it is too thick, add a bit more cream.   For the fluffiest buttercream, beat for an additional 5 minutes or longer.

To assemble:   Cut each cooled cake in half to form 2 layers.   I put a dollop of buttercream down on my patter first, to secure the first layer.   Top with raspberry jam then add another cake layer, topping with buttercream.   Add another cake layer, repeat with raspberry jam and add last cake layer.   Tint the remaining buttercream frosting if you want to get a soft pink color and frost entire cake.   I embellished with edible pearls and piped icing.


Kim - Liv Life said...

Incredible is right!! What a beautiful cake. Raspberry is one of my all time favorites. Nicely done!

Firefly said...

Yummy looking cake :)

Becky said...

I love the raspberry filling in this gorgeous cake. I'm sure that your daughter loved it, perfect for an eight year old.

Vicki Wilde said...

A pink cake filled with raspberries? Sounds like a perfect birthday cake, so pretty.

The Cilantropist said...

Great job with this cake and I especially love the different colored layers, and the sprinkles on top! ;)

Anonymous said...

Pretty cake indeed,so cute....
I bet taste is incredible:)

Harvesting for Life said...

That is one gorgeous cake! I can see why it disappeared quickly!!! Yum!!

Liz That Skinny Chick Can Bake said...

What a fabulous cake! Happy birthday to Miss Emma :)

briarrose said...

Lovely cake. The raspberry jam is an excellent touch.

Unknown said...

Yum. That looks so good.

thecoffeebreak said...

Gorgeous looking cake!

Unknown said...

Ok, when I saw the whole cake I said, "yeah, that's pretty." I'm not a pink cake kind of person though. Then I saw the cut version with the raspberry jam in there and it went up to the "oh my gosh" level. It looks outstanding!