Raspberry Rosé Cake
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.
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!
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!
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!