Directions to Follow
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- In a small bowl, mix the milk and sour cream until smooth. Gradually add the dry ingredients to the wet mixture, alternating with the milk mixture until just combined.
- Gently fold in the raspberries to the batter.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes. A toothpick inserted in the center should come out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack.
- (Optional) For the raspberry filling, combine the raspberries, sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring until thickened, about 5-7 minutes. Set aside to cool completely.
- For the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, then mix in the raspberry puree until well combined.
- Assemble your cake by placing one layer on a serving plate. Spread with raspberry filling (if using) and a thin layer of frosting before stacking the second layer on top. Frost the top and sides with the remaining frosting.
- Decorate with fresh raspberries, white chocolate shavings, or mint leaves for a touch of elegance. Chill for about 30 minutes before slicing.
- Serve at room temperature and enjoy the leftover slices stored in the refrigerator.
Best Ways to Enjoy It
Here are some fantastic serving suggestions to enhance your raspberry cake experience. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a classic combination. If you want to elevate it further, consider pairing it with a light berry compote or a sprinkle of crushed meringue for added texture. This cake also makes a delightful centerpiece for a summer picnic or as a refreshing dessert after a hearty meal.
Keeping Leftovers Fresh
To keep your raspberry cake fresh, store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 3 days, though it can last up to a week. If you want to enjoy it later, consider freezing individual slices; just wrap them tightly in plastic wrap followed by aluminum foil. This prevents freezer burn and keeps your cake tasting fresh. Simply thaw in the refrigerator overnight before indulging again.
Helpful Cooking Tips
- Room Temperature Ingredients: Ensure your eggs, butter, milk, and sour cream are at room temperature. This helps achieve a uniform batter that bakes evenly.
- Freshness of Raspberries: Use fresh raspberries for maximum flavor; however, if they’re out of season, thawed frozen raspberries work just as well.
- Sift the Flour: Sift the flour and powdered sugar to avoid lumps, ensuring a smooth texture for your cake and frosting.
Creative Twists
If you’re looking to customize your raspberry cake, here are a few variations. Try adding a hint of lemon zest for a brighter flavor profile. You could also consider swapping the raspberries for other berries, like blueberries or blackberries. For a richer version, adding a chocolate ganache layer between the cake layers would create a decadent treat that chocolate lovers would adore!
FAQs
How long does it take to bake the raspberry cake?
The total baking time is about 25-30 minutes, but the entire preparation and assembly will take around 1.5 to 2 hours.
Can I use frozen raspberries instead of fresh?
Absolutely! Thawed frozen raspberries can be used in place of fresh ones without any issues. Just make sure to drain excess liquid to prevent the batter from becoming too wet.
What’s the best way to serve this cake?
Serving this cake with a side of whipped cream, vanilla ice cream, or a drizzle of berry sauce elevates the flavor experience. Enjoying it slightly chilled after refrigeration also enhances the freshness of the raspberries.
