Makes one 18cm cake.
- Prep time: 1h 30min
- Cook time: 30min + cooling time
- Total time: 2h
- Difficulty: Intermediate
This raspberry cake is worthy of any special occasion and the pink ombre frosting makes it look delicate and elegant. The cake layers are made with raspberry jam, which is why they’re incredibly moist and have a lovely raspberry flavor. You could add red food coloring to the cake batter to get pink cake layers. I decided to color the frosting instead to create a lovely pink ombre effect.
For the raspberry cake.
- 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
Preheat oven to 180°C. Butter two 18cm cake pans and line them with parchment paper.
Mix together flour, baking powder, baking soda and salt in a medium bowl. In a separate bowl, whisk together buttermilk, jam and raspberry extract (if using) and set aside. Beat together eggs and sugar in a mixer on medium-high speed until pale and smooth. Add the oil and continue mixing until incorporated. Add dry and wet ingredients alternately to sugar mixture in 3 additions, beginning and ending with dry mix until combined. Divide batter between prepared pans and smooth tops. Bake until a toothpick inserted in the middle of cakes comes out clean, about 30-35 minutes.
Cool the cakes completely before trimming the tops (the cakes will rise in the middle and you’ll have to level them). Then cut each cake in half horizontally. It’s best to do that with a serrated knife. You will get 4 cake layers.
For the whipped cream cheese frosting.
- 400g cream cheese, softened
- 80g powdered sugar
- 2 tablespoons lemon juice
- 350ml heavy whipping cream
In a bowl of a stand mixer, beat cream cheese with powdered sugar and lemon juice until combined. Pour in heavy cream and beat on high speed until the cream is whipped to soft peaks and the mixture is smooth and spreadable. Refrigerate until needed.
To assemble the cake.
- 6 tablespoons raspberry jam
- few drops of pink food coloring
Put one cake layer cut side up on the cake stand. Warm up the raspberry jam slightly in your microwave oven. Spread 2 tablespoons of the jam over the cake. Then spread 2 heaped tablespoons of the whipped cream cheese frosting over the jam. Cover with the second cake layer and repeat. Add the third cake layer, spread the jam and frosting over it and cover with the final cake layer. Now crumb coat the whole cake with a thin layer of the frosting and refrigerate for 30 minutes.
Meanwhile, divide remaining frosting into 4 bowls. Set 1 bowl aside (do not color). Add varying amounts of food coloring to remaining 3 bowls, to create 3 shades of pink. Spread the darkest pink frosting around the bottom third of the cake. Spread the next darkest shade above the first layer of frosting, then continue with remaining frosting. Spread white frosting on top of the cake. Refrigerate at least 3 hours before serving.
Also known as Torta Od Malina.
Exactly one year ago, I posted my first official post here at BakeNoir.com. I started this blog with a lovely summer cocktail and it’s only appropriate to celebrate its first anniversary with a stylish pink cake, don’t you think?
One year and 48 posts later, I still feel as happy and proud as the first day. BakeNoir is everything I’ve ever wanted and imagined it to be. It has given me an opportunity to grow and show who I really am and what I believe in.
Thanks to this blog, I’ve met fabulous new people and had an opportunity to collaborate with a number of magazines, web sites and publishing companies. I’ve shared my knowledge of food and photography with you, and in turn I learned a lot more from my fellow bloggers and photographers. It was a great year.
A big thank you to all my lovely readers. Without you, BakeNoir would not exist.