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A Raspberry Frost Cake is a delicious combination of fruity raspberry flavor, a soft cake base, and a rich frosting. The addition of chocolate is the perfect touch to balance the sweetness of the berries. Here’s a simple recipe for this delectable dessert!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk (or whole milk)
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup raspberry puree (fresh or frozen raspberries blended and strained)
For the Raspberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup raspberry puree
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (if needed, for consistency)
For the Chocolate Drizzle:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
For Decoration:
- Fresh raspberries
- Chocolate shavings (optional)
Instructions:
1. Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the buttermilk, softened butter, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Stir in the raspberry puree, making sure the batter is smooth and evenly colored.
- Divide the batter evenly between the two prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Make the Raspberry Frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, 1/2 cup of raspberry puree, and vanilla extract. Beat until smooth and fluffy. If the frosting is too thick, add 1-2 tablespoons of heavy cream to achieve your desired consistency.
- Taste and adjust the sweetness by adding more powdered sugar if needed.
3. Make the Chocolate Drizzle:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Add the chocolate chips and stir until the chocolate is fully melted and smooth.
- Remove from heat and let the chocolate sauce cool slightly before drizzling.
4. Assemble the Cake:
- Once the cakes have cooled, place the first cake layer on a serving plate.
- Spread a layer of raspberry frosting evenly over the first cake layer.
- Place the second cake layer on top and frost the top and sides of the entire cake with the raspberry frosting.
- Drizzle the chocolate sauce over the top of the cake in a decorative pattern.
5. Decorate:
- Garnish the cake with fresh raspberries around the edges or on top.
- Optionally, sprinkle chocolate shavings over the top for an extra chocolatey touch.
6. Serve:
- Slice and enjoy the moist, fruity cake with the rich raspberry frosting and chocolate drizzle!
Tips:
- For a more intense raspberry flavor, you can add some raspberry jam between the cake layers, just below the frosting.
- This cake is perfect for special occasions, like birthdays or anniversaries, or simply as a treat to brighten up your day.
The combination of raspberry and chocolate makes this cake a showstopper, offering a delightful mix of fruity and rich flavors!
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