Raspberry Cake

After picking raspberries from our garden I decided I wanted to make some kind of dessert. My boys love cake. They love to help make it, watch it bake through the window on the oven, and frost it. This raspberry cake is divine and I don’t even like cake! It was easy considering it was made from scratch :) I didn’t take any pictures of the process because I wasn’t planning on posting this. But since this is the most “creative” thing I have done all week, this is what I am sharing. I will, however, give you the recipe.

raspberry cake recipe 1024x744 Raspberry Cake

raspberry cake 1024x682 Raspberry Cake

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I got the recipe for the basic yellow cake from the Martha Stewart Wedding website (which is stunning and makes me want to get married again).

Makes 1 eight-inch cake, 3 cups of batter

  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
  • 1 1/3 cups cake flour (not self-rising), sifted, plus more for pans
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup milk

Directions

  1. Heat oven to 325 degrees. Butter an 8-by-2- inch round cake pan, line with parchment, and coat parchment with more butter. Flour the buttered pan, and tap out excess flour; set pan aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light, about 3 minutes. Add the vanilla, and then the eggs, one at a time, beating each until fully incorporated before adding the next.
  2. Sift together flour, baking powder, and salt. Add flour mixture and milk to the egg mixture in three additions, beginning with the milk and ending with the flour, and alternating with the milk.
  3. Transfer batter to prepared pan, and bake until the top of cake springs back when pressed and a cake tester inserted into center comes out clean, about 50 minutes.
I used the basic recipe from Martha and then added my own spin to it.
      5. I baked the batter from this recipe in 2 rounds. Because of that it took less time to bake.  After I poured the batter in to the pans, I dropped fresh raspberries into the                  batter. I poked them down in with my finger. I didn’t want to stir them in because the batter would have turned pink.
      6. While they were baking I took the other raspberries ( 1 to 1 &1/2 cups) and put them in a sauce pan with about 1/2 cup of sugar. I stired it on Medium heat for a few                     minutes then let it simmer for  a few more. This was what became the filling in the middle of the 2 layers. I spread it on like jam.
       7. The frosting was just butter cream. I don’t have a recipe and I don’t measure. Sorry! It is just powdered sugar, (lots of ) butter, and milk. I like it light and airy so I                         whip it a lot.
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I hope you have a fantastic weekend!!!

 

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