Easy Raspberry Cake With Raspberry Buttercream

Are you a cake person? For the longest time, I liked cake but I didn’t love cake. You know what I mean…

Cake was okay, I craved cake because whenever I saw it online it looked gorgeous but whenever I would have cake it wouldn’t have the right balance of sweetness, frosting or might not even taste that good. Until I started making my own cakes… Believe it or not but homemade cakes taste 100% better than anything else.

This is the best raspberry cake with pink raspberry frosting ever.

Once I learned the ratios, started balancing out the level of sweetness, and experienced around with how much butter I should use… Everything changed!

For this specific cake I wanted to go with one of my favorite berries, raspberries! Can you believe that I didn’t have these growing up. In Algeria, we had strawberries but that was about it. No blueberries, no raspberries, or even black berries. The only time I was able to enjoy these was when we visited my aunt in France but other than that, nothing.

So seeing raspberries on tv and cookbooks made them seem like the golden berry! That was all I wanted, so whenever I arrived here I would get them anytime I had a little money and tried baking elaborate desserts with them.

That’s when I realized that I was missing out my whole life. But enough about the past. I hope you enjoy reading and making this recipe for raspberry cake as much as we did.

I personally enjoyed making the pink raspberry buttercream with the freeze dried raspberries quite a lot too, and I am sure you will as well!

What’s so special about this raspberry cake

Now that I love cake, I can tell you everything that’s right for you about this one!

• It is moist, buttery, and melt in your mouth.
• The cake has both raspberries in it as well as in the frosting, so you will get double the raspberry flavor.
• This pink raspberry cake will make a great birthday cake for little girls.
• I mean it’s PINK! Who doesn’t love pink food!
• It will probably make everyone obsessed with you! I made this cake and shared it on Instagram before sharing it with a few friends and people’s responses were crazy. So make it and blow everyone’s mind 🙂

Ingredients for raspberry cake

Here is what you will need for the raspberry butter cake

• Butter- You can use either salted or unsalted butter for this.
• Granulated sugar– White sugar works great in this recipe.
• Eggs– You will need 3 medium eggs at room temperature.
• Vanilla– I love adding vanilla to all my cakes, it makes them that much better.
• Flour– You will need all-purpose flour for this recipe.
• Baking powder- Baking powder will give the much-needed elevation to this cake.
• Salt– The salt will balance out the sweetness of this dessert.
• Raspberry powder– You can either buy the raspberry powder or make it by taking freeze-dried raspberries and grinding them in a coffee grinder.

Here is what you will need to make the famous raspberry no powdered sugar frosting:

• Butter- The butter in this step needs to be softened and cannot be salted.
• Sweetened condensed milk– The sweetened condensed milk has to be extra cold. This will help hold everything together.
• Raspberry powder– This is what will give the no powdered sugar frosting it’s pink color and raspberry flavor.

How do you make raspberry powder?

To make the raspberry powder, get your freeze dried raspberries and grind them in a coffee grinder.

I personally decided to go the extra mile and sift the powdered raspberries because I didn’t want the seeds in the cake or in the frosting. You could also just purchase your raspberry powder if you don’t want to go through the hassle of making it yourself.

So next time you don’t know how to use freeze dried fruit, you can make it into a frosting using this recipe’s method!

How to make rosettes with buttercream frosting

To pipe your beautiful frosting rosettes:

• First, fit the piping bag with a 1M Wilton tip then fill up the piping bag with your prepared frosting.
• Now, place the tip just a little above the lightly frosted cake, squeeze to form a star. Once the frosting touches the cake, without releasing pressure move slightly to the side using a circular motion.
• Continue going around until you reach the starting point.
• Gently release the pressure as you’re getting closer to close your rosette. Stop squeezing as soon as you’re about to connect the rosette and pull away.

How to make raspberry butter cake?

First start by preheating the oven to 350F. Then butter an 8 inch circle cake pan and flour it to keep the cake from sticking. Set aside.

Now add the butter and the granulated sugar to a stand mixer bowl. On medium high, cream the butter and sugar for 5-10 minutes or until it is fluffy and light in color. Add in the eggs, one at a time then the vanilla, making sure to mix well between each addition to get them fully incorporated.

Add in the flour, baking powder, salt, and the raspberry powder and mix on low just until the flour has disappeared. Pour the cake batter onto the prepared cake pan and bake in the preheated oven for 30 minutes or until a wooden skewer inserted in the center comes out clean. Let the cake cool down completely before running a sharp knife around the edges and flipping it on a plate.

About Raspberry Powder:

The listed weight for raspberry powder is after sifting to remove seeds. This ensures accurate flavor strength and color. If measuring before sifting, you will need ~3× as much whole freeze-dried raspberries to yield the same amount of sifted powder (e.g., 30 g sifted ≈ 85–90 g unsifted berries).

How to make pink raspberry buttercream?

In a stand mixer bowl add in the butter and cream using a whisk attachement. You will know the butter is ready when it turns light in color and becomes super fluffy. Add in the cold sweetened condensed milk and the raspberry powder and whip the mixture again for one-two more minutes. Use the frosting right away.If you can’t use it right away, rewhip it for 1 minute before using it to get it glossy and shiny.

Raspberry butter cake with raspberry buttercream recipe

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