Raspberry Cake
Servings 12 servings
Ingredients
- Cake:
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup salted butter softened
- 2 cups granulated sugar
- 2 tsp raspberry extract
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup buttermilk
- Raspberry Filling:
- 3 cups fresh raspberries
- 1/4 cup granulated sugar
- 3 Tbsp fresh lemon juice
- Raspberry Buttercream:
- 2 cups salted butter
- 2 tsp raspberry extract (or vanilla)
- 5 cups powdered sugar (additional as need to stiffen)
- 1/4 cup raspberry puree
- fresh raspberries and mint for garnishing
Instructions
- To Make the Cake: Preheat oven to 350° F. Grease four (8-inch) or three (9-inch) round cake pans. Set aside. (You can also spray with baking spray just before filling with batter.)
- In a medium mixing bowl use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.
- In a separate large mixing bowl use an electric mixer to beat softened butter until fluffy. Add granulated sugar, raspberry extract and vanilla extract. Continue to beat until smooth and fluffy. Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl as needed beating until fully combined.
- To the bowl, gradually add the dry ingredients, alternating with buttermilk beginning and ending with flour. Beat on medium speed just until completely combined.
- Divide the batter evenly into the prepared pans. Bake for 20-25 minutes or until the edges begin to turn golden and a toothpick can be inserted into the center comes back clean. Cool completely in the pans on a cooling rack.
- To Make the Raspberry Filling: Combine the raspberries, sugar, and lemon juice in a blender or food processor, pulse until pureed. Strain through a fine mesh sieve. (optional)
- Transfer to a small saucepan over medium heat. Allow the mixture to simmer for about 10 minutes or until it thickens and reduces slightly. Transfer to a small bowl and chill until ready to use. (This can be done one day in advance)
- To Make the Raspberry Buttercream: In a large mixing bowl, use an electric mixer to beat the softened butter with raspberry extract until smooth and creamy. Gradually add the powdered sugar until completely combined.
- Add the raspberry filling 1 tablespoon at a time until the desired color and flavor is reached. (The remaining will be used between the layers)
- To Assemble: Level the cake layers using a large serrated knife to create a flat surface, if needed. Place one layer on a cake pedastal or platter. Frost with a thin layer of buttercream and raspberry filling. Repeat process between each cake layer.
- Frost the top and sides of the cake with remaining raspberry frosting using a large icing spatula, spread a thin even layer of frosting on top of and around the cake to create a crumb coat. Place in the freezer for at least 15-20 minutes to set the crumb coat.
- Frost the entire cake with the remaining frosting and garnish with fresh raspberries and mint, if desired.
- Chill until serving then slice, and enjoy!