Description
Raspberry Frost Cake
Ingredients:
For the Cake Layers:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
For the Raspberry Filling:
2 cups fresh or frozen raspberries
1/3 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
For the Frosting:
2 cups heavy cream, chilled
1/2 cup powdered sugar
1 teaspoon vanilla extract
For Garnish:
Fresh raspberries
Mint leaves
Powdered sugar
Instructions:
1. Prepare the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
2. Prepare the Raspberry Filling:
Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down (about 5 minutes).
Dissolve cornstarch in water and stir into the raspberry mixture. Cook until thickened, then let cool completely.
3. Make the Frosting:
In a large bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of raspberry filling on top, then a layer of whipped cream. Repeat with the second cake layer. Frost the entire cake with whipped cream.
5. Garnish and Serve:
Decorate with fresh raspberries, mint leaves, and a dusting of powdered sugar. Chill for 30 minutes before serving.
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 10
#lovealletherecipes #dessert
