Another sweet way to celebrate: a fluffy vanilla buttermilk cake topped with a tart raspberry cream cheese frosting.
You really don’t need a birthday party to make this cake, but I was inspired by my own birthday girl to create this fluffy vanilla cake topped with tart raspberry frosting. At least on his birthday I coddled him. It’s a cute addition to birthdays, Valentine’s Day, Mother’s Day or any other day.
What are Freeze Dried Raspberries?
Freeze-dried raspberries are available at most grocery stores these days, usually in 1- to 2-ounce packages. They’re also available online in powder form – you’ll need about 5 tablespoons.
How to glaze the cake
The two layers of this cake bake fairly flat so you don’t need to level them. Do you have a cupped tip? Use a large serrated knife to scrape it down with a sawing motion. Then glaze the cake:
- Place a cake upside down on a serving platter. Spread the top with raspberry jam and some icing.
- Place the next cake on top, right side up. Spread a thin layer of icing over the cake and freeze for at least 15 minutes. This is called a crumb coat. Although this cake isn’t very crumbly, the purpose of a crumb layer is to contain the crumbs so the final frosting is smooth and crumb-free.
- Now the fun begins. Spread some frosting to cover the side of the cake with an offset spatula. Pull the excess frosting that collects at the top towards the center of the cake.
- Pour the remaining frosting on top and spread evenly. There are many fancy things you can do with swirls or pastry tips, but this cake has a homemade feel, so don’t worry about it looking perfect.
Can I make the cake in advance?
The short answer is yes!
You can make the cake layers ahead of time and prepare the frosting and assemble the cake on the day you plan to serve it. The baked and cooled cakes can be stored wrapped in cling film at room temperature for up to 5 days. A warm cake encourages condensation, so make sure it’s completely cool before wrapping.
For longer storage, freeze the cakes wrapped in plastic wrap and in a ziplock bag. They have a shelf life of at least 3 months. Handy, right?
The frosting will keep refrigerated in a well-covered container for about 3 days. After that, it loses its freshness. To use, place the frosting in a large bowl and whisk until fluffy and light again.
More celebration cakes
- Chocolate Layer Cake
- Black forest gateau
- Hummingbird Cake
- carrot cake
- Coconut cake with lemon curd and vanilla buttercream
Vanilla Cake with Raspberry Cream Cheese Frosting
ingredients
For the cake
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1 2/3 cups cake flour (220G), plus more for cake pans
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1 teaspoon baking powder
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1/4 teaspoon Salt
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1/8 teaspoon baking soda
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1 1/2 cups (300G) sugar
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1/2 Cup unsalted buttercool but not cold, plus more for cake pans
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3 Big Eggs
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1 big egg yolk
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3 tablespoon olive oil
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1 1/2 teaspoon vanilla extract
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1 Cup buttermilk
For the frosting and the filling
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1 (1,2- to 1.3–ounce) package freeze-dried raspberries
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1/2 Cup powdered sugar
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6 ounces cream cheeseat room temperature
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1 1/2 teaspoon vanilla extract
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prize from Salt
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2 cups fat whipped creamdivided
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1/4 Cup raspberry jam
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Fresh raspberriesto decorate (optional)
method
Bake the cake layers
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Preheat oven to 350°F.
Place a wire rack in the center of the oven. Use your hands to butter two 8-inch round cake pans, dust with flour and tap off excess. Line the bottom of the ramekins with parchment paper.
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Combine the dry ingredients:
Whisk together the flour, baking powder, salt, and baking soda in a medium bowl until combined.
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Beat sugar, butter and eggs:
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium-high speed until very light and fluffy, about 5 minutes.
Reduce the speed to medium and add the eggs and yolks, one at a time, until fully incorporated, scraping the sides of the bowl with a rubber spatula from time to time. Beat in the oil and vanilla.
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Add the dry ingredients and buttermilk:
With the mixer on low speed, add the flour mixture in three batches and the buttermilk in two batches, beginning and ending with the flour mixture and mixing until each addition is fully incorporated.
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Bake the cake:
Divide the batter evenly among the prepared pans, smoothing the tops with the back of a spoon. Bake for 30 to 35 minutes or until the tops are golden and a toothpick inserted in the center of the cake comes out clean.
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Cool the cake:
Set the pans on a wire rack to cool for 10 minutes. Slide a thin knife around the rim of the pans and invert them onto the wire rack. Peel off the parchment paper, turn the cakes right side up and let cool completely before icing.
Make the frosting
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Powder raspberries:
In a food processor or spice grinder, grind the dried raspberries into a fine powder.
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Prepare the frosting:
Sift the powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Add raspberry powder, cream cheese, vanilla and salt.
Start on low speed, then increase to medium and beat until creamy and smooth. Add 1/4 cup cream and beat until smooth, scraping down sides of bowl as needed.
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Switch to a whisk attachment:
On medium-low speed, slowly pour in the remaining 1 3/4 cups of heavy cream. Mix until smooth, scraping down the sides of the bowl as needed. Increase the speed to medium-high and beat until the glaze is fluffy and thick.
Frost the cake and serve
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Frost the Crumb Coat:
Place a cake base upside down on a serving platter. Spread the top with about 1 cup of frosting, leaving some brushing over the sides if needed. Spread raspberry jam over the glaze within 1/2 inch of the edges. Place the second cake layer on top, right side up.
Using an offset spatula, spread a thin layer of icing over the top and sides of the cake and pop in the freezer for 15 minutes or up to 1 hour in the fridge if you have an errand to run. This is the crumb coat.
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Finish icing the cake:
Take the cake out of the freezer or refrigerator. Use the remaining icing to cover the sides and top of the cake, smoothing with an offset spatula.
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Surcharge:
Decorate with fresh raspberries as desired and refrigerate until ready to serve.
Store the glazed cake in the fridge covered with a cake topper or a large bowl flipped over so it doesn’t absorb fridge odors.
Did you like the recipe? Let’s star down!
| nutritional information (per serving) | |
|---|---|
| 455 | calories |
| 28g | Fat |
| 46g | carbohydrates |
| 6g | protein |
