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Elegant Raspberry Cake

elegant-raspberry-cake

Prep Time: 15 Minutes

Total Time: 45 Minutes

Yield: 2 - 9" round cakes

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Ingredients

Cake:

2 C. all-purpose flour

2 tsps. Clabber Girl® Baking Powder

¼ tsp. salt

¾ C. unsalted butter, softened

1 ½ C. granulated sugar

6 egg whites

2 tsps. Spice Island® Pure Vanilla Extract

¾ C. milk

¾ C. Polaner® Raspberry All Fruit

2 pts. fresh raspberries

Mint sprigs for garnish

Buttercream Frosting

Directions

  1. Preheat oven to 350° F; spray 2 – 9” round cake pans with nonstick spray like Baker’s Joy®; set aside.
  2. In a small bowl, whisk together the flour, baking powder, and salt; set aside.
  3. With an electric mixer, cream together the butter and sugar until fluffy.
  4. Scrape the sides of the bowl, then on low, blend in the egg whites and vanilla; scrape the sides of the bowl again.
  5. On low speed, add 1/3 of the flour mixture then ½ of the milk. Repeat, ending with the last of the flour.
  6. Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool on a wire rack for 10-15 minutes, then turn out onto the rack to cool completely.
  8. Place one cake layer top side down on serving dish. Spread top with buttercream frosting.
  9. Place second layer, top side up, on top of first layer. Frost top and sides.
  10. Stir jam until smooth and spreadable; spread 2 Tbsp. on top of cake. Arrange raspberries over top of cake.
  11. Heat remaining raspberry jam in microwave for 20 seconds or just until melted. Drizzle melted jam over raspberries. If desired, spoon jam around the top edge of cake, allowing some to drip over the sides. Insert a mint spring in the center of the cake for garnish.

Elegant Raspberry Cake

elegant-raspberry-cake

Prep Time: 15 Minutes

Total Time: 45 Minutes

Yield: 2 - 9" round cakes

Ingredients

Cake:

2 C. all-purpose flour

2 tsps. Clabber Girl® Baking Powder

¼ tsp. salt

¾ C. unsalted butter, softened

1 ½ C. granulated sugar

6 egg whites

2 tsps. Spice Island® Pure Vanilla Extract

¾ C. milk

¾ C. Polaner® Raspberry All Fruit

2 pts. fresh raspberries

Mint sprigs for garnish

Buttercream Frosting

Directions

  1. Preheat oven to 350° F; spray 2 – 9” round cake pans with nonstick spray like Baker’s Joy®; set aside.
  2. In a small bowl, whisk together the flour, baking powder, and salt; set aside.
  3. With an electric mixer, cream together the butter and sugar until fluffy.
  4. Scrape the sides of the bowl, then on low, blend in the egg whites and vanilla; scrape the sides of the bowl again.
  5. On low speed, add 1/3 of the flour mixture then ½ of the milk. Repeat, ending with the last of the flour.
  6. Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool on a wire rack for 10-15 minutes, then turn out onto the rack to cool completely.
  8. Place one cake layer top side down on serving dish. Spread top with buttercream frosting.
  9. Place second layer, top side up, on top of first layer. Frost top and sides.
  10. Stir jam until smooth and spreadable; spread 2 Tbsp. on top of cake. Arrange raspberries over top of cake.
  11. Heat remaining raspberry jam in microwave for 20 seconds or just until melted. Drizzle melted jam over raspberries. If desired, spoon jam around the top edge of cake, allowing some to drip over the sides. Insert a mint spring in the center of the cake for garnish.

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