Introduction
Summer is the perfect time for a delightful cake that celebrates the vibrant flavors of the season. The Triple-Raspberry Layer Cake is an exquisite dessert that promises a burst of fresh raspberry taste with every bite. With its tender crumb and creamy frosting, this cake is sure to be the highlight of any gathering. Whether served at a picnic, a birthday party, or simply enjoyed at home, this cake deserves a place on your dessert table.
Detailed Ingredients with measures
For the cake:
– 320g flour
– 10g baking powder
– 3g salt
– 170g soft butter
– 350g sugar
– 4 eggs, room temp
– 5ml vanilla extract
– 120ml milk
– 120ml sour cream
– 225g raspberries
For the filling:
– 225g raspberries
– 100g sugar
– 12g cornstarch
– 30ml water
For the frosting:
– 225g soft cream cheese
– 115g soft butter
– 500g powdered sugar
– 10ml vanilla extract
– 120ml raspberry purée
Prep Time
20 mins
Cook Time, Total Time, Yield
Cook Time: 30 mins
Total Time: 50 mins
Yield: 12 servings
This Triple-Raspberry Layer Cake is not only a feast for the palate but also a feast for the eyes. With its gorgeous layers and fresh raspberry decoration, it’s the ultimate summer treat that will leave your guests coming back for more. Enjoy the sweet taste of raspberries in every layer and create unforgettable memories with this delightful dessert.
**Detailed Directions and Instructions**
Step 1: Prepare the Oven and Dry Ingredients
Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together 320g of flour, 10g of baking powder, and 3g of salt. This blend will be the foundation for your light and fluffy cake.
Step 2: Cream Butter and Sugar
In a separate large mixing bowl, beat 170g of soft butter and 350g of sugar together until the mixture is light and fluffy, filling your kitchen with a sweet aroma. Add the 4 room-temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 5ml of vanilla extract for that warm, comforting flavor.
Step 3: Combine Wet and Dry Mixtures
Gradually alternate adding the dry mixture and the wet ingredients (120ml milk and 120ml sour cream) into the creamed butter mixture. Start and end with the dry mixture to achieve a smooth batter. Once combined, gently fold in 225g of fresh raspberries, allowing their vibrant color and flavor to shine through.
Step 4: Bake the Cake Layers
Divide the luscious batter evenly between two greased 9-inch (23cm) cake pans. Place them in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. As they bake, the fragrant scent of raspberries will fill your home.
Step 5: Prepare the Filling
While the cakes are cooling, make the raspberry filling. In a saucepan, combine 225g of raspberries, 100g of sugar, 30ml of water, and 12g of cornstarch. Heat the mixture over medium heat, stirring until it thickens to a jam-like consistency. Allow it to cool completely, intensifying the sweet and tart flavors.
Step 6: Make the Frosting
In a mixing bowl, beat 225g of soft cream cheese and 115g of soft butter together until smooth. Gradually add in 500g of powdered sugar, continuing to beat until fluffy. Finally, mix in 10ml of vanilla extract and 120ml of raspberry purée for a burst of raspberry goodness in your frosting.
Step 7: Assemble the Cake
To bring your cake together, place one layer on a serving plate. Spread half of the raspberry filling over the top, followed by a layer of the creamy frosting. Gently place the second cake layer on top, then spread the remaining filling over it. Finish by covering the entire cake with the remaining frosting. For a touch of elegance, decorate with extra raspberries on top.
**Notes**
Tip for Room Temperature Ingredients
Make sure your butter, eggs, milk, and sour cream are at room temperature for better incorporation and a smoother batter.
Flavor Enhancements
For a deeper flavor, consider adding a splash of lemon juice or zest to the cake batter or filling.
Cooling the Cake
Ensure the cake layers cool completely before assembly to prevent melting your frosting.
Storing Leftovers
Keep any leftover cake in the refrigerator in an airtight container for up to 3 days.
Raspberry Purée
For the raspberry purée, you can blend fresh or frozen raspberries until smooth, then strain out the seeds if desired.
Cook techniques
Measuring Ingredients Accurately
Accurate measurement is crucial for baking. Use a kitchen scale for dry ingredients and a liquid measuring cup for wet ingredients to ensure consistency in your cake.
Creaming Butter and Sugar
Cream the butter and sugar until light and fluffy, which incorporates air into the mixture, giving your cake a light and tender crumb.
Separating Egg Yolks and Whites
For recipes that call for eggs, separate the yolks from the whites as needed. This can provide structure and moisture in your cake, while whipped whites can add volume.
Folding Ingredients
Gently fold in the raspberries to maintain their shape and prevent the batter from becoming overly deflated. Use a spatula to lift the mixture from the bottom and fold it over the top.
Testing Cake for Doneness
Insert a toothpick or cake tester into the center of the cake; if it comes out clean or with a few crumbs attached, the cake is ready.
Cooling Cakes Properly
Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack. This helps prevent them from becoming soggy or breaking apart.
Making Raspberry Filling
Cook the raspberry filling slowly to allow the sugar to dissolve and the cornstarch to thicken the mixture. Stir continuously to avoid sticking and ensure even consistency.
Whipping Cream Cheese Frosting
Use room temperature cream cheese and butter for easy blending. Gradually add the powdered sugar to prevent lumps and achieve a smooth consistency.
Assembling the Cake
Ensure each layer is even and spread filling and frosting carefully to create a beautifully layered cake. Chill the cake after frosting to set the layers.
FAQ
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used; just thaw and drain excess liquid before incorporating them into the cake batter and filling.
What can I substitute for sour cream?
You can substitute yogurt or buttermilk for sour cream in equal amounts, which will provide similar moisture and tanginess.
How do I store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to five days. You can also freeze cake layers wrapped in plastic wrap for longer storage.
Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Ensure that other ingredients are also gluten-free.
What should I do if my cake layers dome in the center?
If your cake domes, you can level the tops with a serrated knife after cooling. This provides even layers for stacking and decorating.
Can I use a different flavor for the frosting?
Absolutely! You can experiment with other fruit purées or flavor extracts like lemon or vanilla for a different taste.
Conclusion
This triple-raspberry layer cake is the ultimate summer dessert, offering a delightful combination of textures and flavors. With its tender crumb and creamy frosting, it’s a perfect centerpiece for any gathering. The burst of fresh raspberries in every bite truly elevates this cake, making it a memorable treat that will impress your family and friends. Whether for a birthday, picnic, or just a sweet indulgence, this cake is sure to satisfy your berry cravings.
Raspberry Lemonade Cake
Combine the essence of raspberry with zesty lemon for a refreshing layered cake that is perfect for summer gatherings.
Raspberry Chocolate Mousse Cake
Rich chocolate cake layers filled with fresh raspberry mousse create an indulgent dessert that balances sweetness and tartness beautifully.
Raspberry Coconut Layer Cake
A tropical twist featuring coconut-flavored cake layers, raspberry filling, and creamy coconut frosting for a refreshing summer vibe.
Mixed Berry Layer Cake
Incorporate strawberries, blueberries, and blackberries along with raspberries for a colorful and berry-packed layer cake that’s bursting with flavor.
Vanilla Bean Raspberry Sheet Cake
A simple sheet cake infused with vanilla bean, topped with raspberry frosting for an easy yet impressive dessert.
Lemon Raspberry Cheesecake
A delicious blend of creamy cheesecake with a tangy lemon flavor and raspberry swirl, offering a rich and satisfying finish to any meal.
