Just because I’m out of town this week doesn’t mean I’m going to leave you hanging on a recipe! But I am going to keep this post short and sweet. Summer will be here before we know it and I can’t think of a better flavor combination than raspberry and rosé! Rosé seems to be trendier this summer than it has before, and rightly so. Rosé is the perfect summer drink. Light, cool, refreshing, and most importantly, delicious! And adding raspberries is really just a good idea.
Naked cakes are the way to go right now, too. They are lighter and less dense, just like rosé, which is perfect for the warmer days. As someone who thinks of cake without frosting as just bread, I can assure you that even without the frosting on the sides this cake has big flavor and plenty of sweetness. The jam is so sweet and delicious, and the frosting adds a beautiful touch of rosé. This cake is perfect for literally everything all summer long!
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Raspberry Rosé Cake
Preheat oven to 350 F and grease two 4" cake pans (double recipe if using larger cake pan).
In one small bowl, combine dry ingredients (flour, baking powder, salt).
In another small bowl, combine wet ingredients (rosé, vanilla, pureed raspberries)
In a mixing bowl, beat butter and 1/2 cup sugar till light and fluffy.
Alternate adding in wet and dry ingredients, beating between each addition, until all ingredients are combined.
In a separate clean, dry bowl, beat egg whites until foamy.
Slowly and gradually add the remaining 1/2 cup sugar while beating, and continue beating until the mixture becomes stiff and glossy.
Fold egg white mixture into batter.
Divide batter evenly between the two pans and bake for approximately 30 minutes, or until a toothpick entered into the center of the cakes comes out clean.
Remove from oven and let cool until the sides of the cake pull away from the pan, about 5 minutes.
Flip cakes out onto cooling racks and cool completely.
While the cakes are baking, combine cornstarch and rosé in a small bowl (it will be clumpy).
Place chopped raspberries in a small saucepan over medium heat, stirring constantly for 5 minutes.
Add the sugar and rosé mixture to sauce pan and continue stirring for 2 more minutes.
Remove from heat and cool completely.
While the cakes and the jam are cooling, beat butter until fluffy and smooth.
Add in powdered sugar and rosé and beat until desired consistency. If the frosting is too thick, add more rosé. If it's too thin, add more powdered sugar.
Once the cakes and jam have cooled completely, spread the jam over the top of one of the cakes.
Spread the frosting over the top of the other cake.
Flip the second cake onto the first so that the frosting side of that cake sandwiches with the jam of the other cake.
Spread frosting over what is now the top of the two tier cake, and then cover with more jam.
Snap a photo, cut a piece, and enjoy!
I made this cake in a 4" cake pan so you will need to double the recipe if you are using a bigger pan. I also used Rosé cider, but you could use wine as well.