This delightful raspberry buttercream cake features layers of moist vanilla cake filled with fresh raspberry buttercream. Perfect for celebrations, this cake is a stunning and delicious treat.
Ingredients:
For the Cake:
• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup milk
• 1 cup fresh raspberries
For the Raspberry Buttercream:
• 1 cup fresh raspberries (or frozen, thawed)
• 1 ½ cups unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
Instructions:
1. Make the Cake:
1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined. Fold in the raspberries.
5. Divide the batter evenly among the prepared cake pans and smooth the tops.
6. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
2. Make the Raspberry Buttercream:
1. In a blender or food processor, puree the fresh raspberries until smooth. Strain the puree through a fine-mesh sieve to remove the seeds, if desired.
2. In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, mixing until well combined.
3. Stir in the raspberry puree, vanilla extract, and a pinch of salt. Beat until the buttercream is light and fluffy. Adjust the consistency with more powdered sugar if needed.
3. Assemble the Cake:
1. Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of raspberry buttercream on top.
2. Place the second layer of cake on top and repeat the process. Add the final layer of cake on top.
3. Use the remaining raspberry buttercream to frost the top and sides of the cake as desired.
4. Decorate the cake with fresh raspberries or additional toppings if desired. Slice and serve. Enjoy!
Aprile's Kitchen 