Radiant Raspberry Cake With A Light Cream Cheese Frosting
Raspberries are such delicious fruits that people tend to eat them all on their own. Aside from the occasional pie or jam, raspberries tend to get left to their own delicious devices. But we discovered a huge secret about raspberries: they make an amazing main ingredient for cake! When you combine their sweet, yet tart fruity flavor with smooth, creamy frosting and a rich, moist cake base, the result is a dessert unlike anything you've ever tried before. We're so excited about raspberries making their big debut that we designed this cake to look like one on the outside too! Give this raspberry cake a try – you'll be berry glad that you did!
Yield: 1
Prep Time: 45 minutes
Cooking Time: 45 minutes
Inactive Time: 4 hours
Difficulty Level: Moderate
You'll Need:
For the raspberry cake:
- 6 eggs
- ¾ cup sugar
- 1 tbsp vanilla extract
- 3 tbsp raspberry syrup
- 2¼ cups flour
- 2 tsp baking powder
- 1 pinch of salt
- 1 tbsp red food coloring (optional)
For the cream cheese frosting:
- 2 cups cream cheese
- 1¼ cups sugar
- 2 tbsp vanilla extract
- 3 cups whipped cream
- whipped cream stabilizer (optional)
Extra:
- 4 cups fresh raspberries
- powdered sugar
- springform pan
- piping bag
Here's How:
1. Preheat the oven to 350°F and grease the springform pan. For the raspberry cake, beat the eggs, sugar, vanilla extract, and raspberry syrup with a hand mixer until the batter becomes smooth and creamy. If you'd like the cake to be a deeper red, add a few drops of red food coloring to the mixture.
2. Stir together the flour and baking powder, then gently fold it into the egg mixture. Pour the raspberry cake batter into the springform pan, transfer the springform pan to the oven, and bake at 350°F for 45 minutes.
3. Once the raspberry cake has baked, remove it from the oven and let it cool. Remove the outer ring of the springform pan and cut the cake into 3 even layers, each ¾ of an inch thick. Set the excess sections of cake aside for later.
4. For the cream cheese frosting, beat the cream cheese, sugar, and vanilla extract until the texture becomes light and fluffy, then fold in the whipped cream. For the best results, add a small amount of whipped cream stabilizer to the frosting. Transfer the cream cheese frosting to a piping bag and pipe an even layer of frosting onto the first layer of cake.
5. Press a layer of fresh raspberries into the first layer of cream cheese frosting, then pipe a second layer of frosting on top.
6. Place the second layer of cake on top of the frosting and repeat the same layering process as before.
7. Place the final layer of cake on top, then cover the cake with the remainder of the frosting.
8. Use durable plastic wrap or a transparent sheet to mold the shape of the cake into a smooth dome.
9. For the decoration, use the nozzle of a piping bag to cut small circles out of the discarded layers of cake.
10. Press the small circles of raspberry cake to the outside of the cream cheese frosting, starting from the bottom and moving all the way to the top. Leave a small circular space uncovered at the top of the cake and press fresh raspberries into that section of frosting.
11. Transfer the raspberry cake to the refrigerator and let it chill for 2 hours. Once the cake is ready to be served, sprinkle some powdered sugar on top and dig in!
This raspberry cake is a feast for the eyes and for the mouth! It's a refreshing dessert that's sure to impress all of the raspberry fans in your life!
Get the recipe for the Cake With Raspberry Fruit Layers featured in the bonus video.