Raspberry Cake

Makes one 18cm cake.

Prep time: 1h 30min
Cook time: 30min + cooling time
Total time: 2h
Difficulty: Intermediate

The pink ombre frosting adds a delicate and elegant touch to this raspberry cake, making it suitable for any special occasion. The cake layers are made with raspberry jam, which adds a lovely raspberry flavor while also keeping them moist. Add red food coloring to the cake batter to make pink cake layers. Instead, I tinted the frosting pink to create a lovely pink ombre effect.

For the raspberry cake.

Ingredients:

375g flour
1/2 tablespoon baking powder
1/2 tablespoon baking soda
1/2 teaspoon salt
150g seedles raspberry jam
240ml buttermilk
1 teaspoon raspberry extract (optional)
3 eggs
260g sugar
240ml neutral vegetable oil

Directions:

Preheat the oven to 180° Celsius. Line and butter two 18cm cake pans with parchment paper. Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl. In a separate bowl, combine the buttermilk, jam, and raspberry extract (if using). Combine eggs and sugar in a mixer on medium-high speed until pale and smooth. Continue to mix until the oil is completely incorporated. In three additions, add the dry and wet ingredients to the sugar mixture, beginning and ending with the dry mix, until combined. Smooth the batter over the tops of the prepared pans. Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to fully cool before trimming the tops. (the cakes will rise in the middle and need to be leveled). Then, cut each cake in half horizontally. For this, a serrated knife is ideal. You’ll get four cake layers.

For the whipped cream cheese frosting.

Ingredients:

400g cream cheese, softened
80g powdered sugar
2 tablespoons lemon juice
350ml heavy whipping cream

Directions:

In a stand mixer bowl, combine the cream cheese, powdered sugar, and lemon juice. Pour in the heavy cream and beat on high until soft peaks form and the mixture is smooth and spreadable. Place in the refrigerator until ready to use.

To assemble the cake.

Ingredients:

6 tablespoons raspberry jam
few drops of pink food coloring

Directions:

Place one cake layer, cut side up, on the cake stand. Warm the raspberry jam for a few seconds in the microwave. Spread 2 tablespoons jam on top of the cake. Then, spoon 2 heaping tablespoons of the whipped cream cheese frosting on top of the jam. Continue with the second layer of cake. Cover the third cake layer with jam and frosting, then top with the final cake layer. Refrigerate the cake for 30 minutes after crumb coating it with a thin layer of frosting.

In the meantime, divide the remaining frosting evenly among four bowls. 1 bowl should be set aside. (do not color). Add varying amounts of food coloring to the remaining three bowls to create three different shades of pink. Apply the darkest pink frosting to the bottom third of the cake. On top of the first layer, spread the next darkest shade of frosting, followed by the remaining frosting. White frosting should be applied to the cake. Allow at least 3 hours to chill before serving.