Raspberry Cake
A light and fluffy cake with fresh raspberries baked right in filled with a fresh homemade raspberry jam filling, and topped with a simple raspberry buttercream frosting.
Servings: 12 slices
Calories: 690kcal
Equipment
- 2 9" cake pans
- Mixing bowl
- silicone spatula
- stand or hand mixer
- small saucepan
Ingredients
Cake
- 3 cups flour
- 2 teaspoon baking powder
- 1 teaspoon kosher salt Diamond Crystal
- 2 teaspoon vanilla
- 2 cup raspberry puree
- 2 stick butter
- 1 ½ cup sugar divided
- 4 egg whites
- 2 teaspoon cream of tartar
Jam Filling
- 1 cup raspberries
- ¼ cup sugar
- 1 tablespoon cornstarch
Buttercream Frosting
- 2 stick butter
- 4 cups powdered sugar
- ¼ cup raspberries
Instructions
Cake
- Preheat oven to 350℉ and prepare two round cake pans (see notes).
- In one small bowl, combine dry ingredients (flour, baking powder, salt).
- In another small bowl, combine wet ingredients (vanilla, pureed raspberries)
- In a mixing bowl, beat butter and 1 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 ½ 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, about 800 g per pan, 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 15 minutes.
- Flip cakes out onto cooling racks and cool completely.
Jam Filling
- While the cakes are baking, place raspberries in a small saucepan over medium heat, stirring constantly for 5 minutes.
- Add the sugar and cornstarch to the saucepan and continue stirring for 2 more minutes.
- Remove from heat and cool completely. Once cooled, chill until ready to use.
Buttercream Frosting
- While the cakes and the jam are cooling, beat butter until fluffy and smooth.
- Add in powdered sugar and raspberries and beat until desired consistency.
Assembly
- Once the cakes and jam have cooled completely, place one of the cakes on the serving plate.
- Pipe a barrier of frosting around the border of the cake. Fill with jam.
- Place the other cake on top of the jam, and then spread frosting on top of the cake. Slice and enjoy!
Notes
Spray the bottom and sides of your cake pans with non-stick spray then place a circle of parchment paper into the bottom of the pan and spray the parchment with more non-stick spray.
The cake layers will look more purple in color once baked. Add red or pink food coloring to the batter for a pinker cake.
To thicken the raspberry jam filling, continue heating, and if needed, combine a teaspoon of cornstarch with 2 teaspoons of water and add to the filling.
The frosting recipe is enough for a naked cake so you'll need to double the frosting recipe if you want to cover the whole cake.
Consider replacing the raspberries in the frosting with 2-4 tablespoons of rosé for a fun and boozy twist!
Nutrition
Calories: 690kcal | Carbohydrates: 100g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 526mg | Potassium: 223mg | Fiber: 4g | Sugar: 71g | Vitamin A: 959IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 2mg
