May 24, 2018

Raspberry Rosé Cake

Name: Raspberry Rosé Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 3 cups flour; 2 teaspoon baking powder; 1 teaspoon kosher salt (Diamond Crystal); 1 cup rosé; 2 teaspoon vanilla; 1 cup pureed raspberries; 2 stick butter; 2 cup sugar (divided in half); 4 egg whites; 2 teaspoon cream of tartar; 2 cup raspberries (finely chopped); 1/2 cup sugar; 2 tablespoon cornstarch; 2 teaspoon rosé; 2 stick butter; 4 cups powdered sugar; 1/4 cup rosé; pink food coloring (optional)

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This may be an unpopular opinion, but I’ve never been the biggest fan of cake. Give me cookies or brownies or ice cream any day, but cake is just okay. This cake, however, has changed me. The raspberry and rosé in this cake is so flavorful and moist. And the raspberry and rosé jam is the perfect touch of sweetness. And then the rosé frosting. Well, that is quite literally just the icing on the cake! This raspberry rosé cake brings the perfect brightness to any day, and I think we could also use a little brightness right now.

Slice of raspberry rosé cake on a round white plate with a rose gold fork resting on the side of the plate, and a gold measuring cup filled with raspberries in the background, 3 raspberries overflowed out of the cup

This cake is a little bit more complicated than my usual recipes, but I promise it’s easier than it sounds! You beat the butter and sugar, as you do in most recipes. All the wet ingredients go in one bowl, and all the dry in another. Then you alternate adding those to the light and fluffy butter and sugar combo. Separately, you’ll whip egg white into a meringue and then fold it into the batter. This is going to make the cake super light and fluffy and give it the ideal texture.

Need ideas for what to do with the yolks from the egg whites? Try these Better than Box Mix Brownies!

Naked raspberry rosé cake on a round white plate with a rose gold fork resting on the side of the plate, and a gold measuring cup filled with raspberries in the background, 3 raspberries overflowed out of the cup

The jam is also particularly easy to make. If you mash the raspberries down with a fork and then heat them, the juices will be released. It’s really important to stir constantly so the mixture doesn’t stick to the bottom of the pan. As this cools, it will thicken into a jam.

Once all the pieces have cooled, the cake can be assembled with jam and frosting between the layers, as well as on top. As a huge lover of frosting, it is tempting to frost the whole cake, but the flavors in this cake are so powerful and rich, that you truly don’t need the extra frosting. Try this as a naked cake, I promise you won’t regret it!

slice of Naked raspberry rosé cake on a round white plate with a rose gold fork resting on the side of the plate, and a gold measuring cup filled with raspberries in the background, 3 raspberries overflowed out of the cup

And as a note: Mother’s Day is coming up, and I’m willing to bet many mothers need some rosé now more than ever. Your mom will be forever grateful to be celebrated with this naked, beautiful, delicious Raspberry Rosé Cake!

Print Recipe

Raspberry Rosé Cake

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Servings: 9 cake

Ingredients

Cake

3 cups flour
2 teaspoon baking powder
1 teaspoon kosher salt Diamond Crystal
1 cup rosé
2 teaspoon vanilla
1 cup pureed raspberries
2 stick butter
2 cup sugar divided in half
4 egg whites
2 teaspoon cream of tartar

Jam

2 cup raspberries finely chopped
1/2 cup sugar
2 tablespoon cornstarch
2 teaspoon rosé

Frosting

2 stick butter
4 cups powdered sugar
1/4 cup rosé
pink food coloring optional

Instructions

Cake

Preheat oven to 350 F and grease two round cake pans.
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.
Add cream of tartar.
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.

Jam

While the cakes are baking, place chopped raspberries in a small saucepan over medium heat, stirring constantly for 5 minutes.
Add the sugar, rosé, and cornstarch to the saucepan and continue stirring for 2 more minutes.
Remove from heat and cool completely.

Frosting

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.
If using food coloring, add a few drops and mix till evenly colored.

Assembly

Once the cakes and jam have cooled completely, place one of the cakes on the serving plate.
Spread the frosting over the top of that cake, then spread the jam over the top of the frosting.
Place the other cake on top of the frosting and jam, and spread frosting and jam on the top layer.
Snap a photo, cut a piece, and enjoy!