Raspberry cake with raspberry buttercream
This raspberry butter cake is the best cake ever. It is moist and packed with raspberry flavor and is topped with a no powdered sugar raspberry buttercream. Can't beat that.
Servings: 10 servings
Equipment
- 1M Wilton star tip
- piping bag
- 8inch round cake pan
Ingredients
For the raspberry butter cake
- 1 stick + 1 & 1/2 tbsp butter
- 3/4 cup granulated sugar
- 3 medium eggs
- 2 tsp vanilla
- 1 cup flour
- 1 & 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp raspberry powder from freeze dried-raspberries, finely ground
For the raspberry frosting
- 2 sticks butter softened
- 9 oz sweetened condensed milk very cold
- 1/4 cup raspberry powder (about 30 grams sifted), from freeze dried-raspberries, finely ground
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).
Instructions
Making the cake layer
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, then line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and raspberry powder. Set aside.
- In a stand mixer, cream the butter and sugar on medium-high speed for 5 minutes, until pale and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Reduce mixer speed to low and add the dry ingredients in two additions, mixing just until combined. Do not overmix.
- Spread batter evenly in prepared pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Making the pink raspberry frosting
- In a stand mixer with a whisk attachment, beat the softened butter on medium-high speed for 3–4 minutes until pale and fluffy.
- With the mixer running on medium speed, slowly drizzle in the cold sweetened condensed milk in a thin stream. Adding it too quickly can cause curdling.
- Add the raspberry powder and continue whipping for 1–2 more minutes until smooth and creamy. If not using immediately, store covered in the fridge. Re-whip for 1 minute before frosting.
Assemble the Cake
- Place the cooled cake on a serving plate. Spread about ⅓ cup of frosting evenly over the top.
- Transfer remaining frosting to a piping bag fitted with a 1M Wilton tip. Pipe rosettes to cover the top. Serve immediately or refrigerate, bringing to room temperature 1–2 hours before serving.
Notes
Notes
- Raspberry powder: To make, blend freeze-dried raspberries into a fine powder, then sift to remove seeds.
- Sweetened condensed milk: Must be very cold for best texture, but add slowly to avoid splitting.
- For more intense raspberry flavor, increase frosting raspberry powder to ⅓ cup.
Notes to Add to the Raspberry Buttercream Recipe
- Raspberry powder measurement: The amount listed (30 g) refers to sifted raspberry powder, meaning the seeds have been removed. This gives the smoothest texture and most consistent flavor.
- If you measure your raspberry powder before sifting, expect the actual usable powder to weigh about one-third of that, since seeds add weight but little flavor. You will need roughly 3 times more whole powder before sifting to match the flavor.
- Using unsifted raspberry powder is possible but may result in a slightly grainy texture due to the seeds. If you don’t mind a bit of texture, start with about ⅔ of the sifted amount to avoid overpowering the frosting.
- For best results, grind freeze-dried raspberries finely in a spice grinder or blender, then sift through a fine mesh sieve to remove seeds before measuring.
- If your frosting appears less intensely flavored or paler than expected, it may be due to measuring unsifted powder or not enough raspberry powder. Adjust accordingly!
Nutrition
Calories: 356Calories | Carbohydrates: 31g | Protein: 4g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 487mg | Potassium: 122mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1073IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 1mg
