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Recipes / Raspberries

Raspberry Cake Recipe

wi! Whipped Raspberry
Frosting
Created By : Veselovaphoto

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★★★★★ 1.0 | 1 Review

★★★★★

Prep Time : 35 minutes plus chilling

time

Cook Time : 50 minutes

Serves : 12

Perfect For : Mothers Day,

BBQ and Tailgates,

Birthday Parties,

Raspberry Desserts

DESCRIPTION

A lovely cake blended with fresh raspberries and

vanilla and frosted with creamy raspberry frosting.
This cake will be the delight of families, picnics, and
potlucks. Feel free to adapt the recipe for whichever
cake pans you have at hand.

INGREDIENTS
<

Cake

1 Cup sugar

1 vanilla bean or 2 teaspoons vanilla extract

1/2 Cup (1 stick) butter, room temperature

2 large eggs, room temperature

1 Package (6 ounces) Driscoll’s Raspberries

2 ¼ Cup all-purpose flour, divided

1 ½ Tsp. baking powder

1/2 Tsp. salt

1/2 Cup plain yogurt, at room temperature

Filling and frosting

1 Package (6 ounces) Driscoll’s Raspberries

2 Tablespoons sugar

1 Tbsp. water

2 Packages (8 ounces each) cream cheese, room

temperature

1 Package (8 ounces) mascarpone, room

temperature

1 ½ Cup confectioners’ sugar

Zest of 1/2 lemon

Garnish

1 Package (6 ounces) Driscoll’s Raspberries

DIRECTIONS
<

Cake

1 PREHEAT oven to 360°F.

BUTTER or COAT with cooking spray two

2 7-inch round springform pans (or one 8-
inch pan).

DUST lightly with flour and LINE bottoms

3 with parchment paper.

PLACE 1 cup sugar into a small bowl and

4 SET ASIDE
ASIDE.

CUT 1 vanilla bean in half and SPLIT it

5 down center using a sharp paring knife.

SCRAPE out seeds using dull edge of

6 knife.

MIX seeds with sugar. (If USING vanilla

7 extract, ADD it later with the eggs. Do not
mix it with sugar.)

8 SET ASIDE vanilla sugar.

PLACE 1 stick butter into the bowl of a

9 stand mixer.

10 ADD vanilla sugar.

11 BEAT until light and fluffy.

BEAT IN 2 eggs, one at a time, and MAKE

12 SURE each egg is fully incorporated.

13 SET ASIDE butter mixture.

14 PLACE raspberries into a medium bowl.

ADD 2 tablespoons flour and TOSS gently

15 to COAT
COAT.

16 SET ASIDE raspberry mixture.

PLACE remaining 2 cups plus 2

17 tablespoons flour into a medium bowl.

ADD 1 ½ teaspoons baking powder and

18 1/2 teaspoon salt.

19 STIR to combine.

ADD 1/3 of flour mixture to butter

20 mixture and BEAT just until combined. Do
not over mix.

ADD 1/4 cup yogurt and BEAT just until

21 combined. Do not over mix.

ADD half of remaining flour mixture and

22 BEAT just until combined. Do not over mix.

ADD remaining 1/4 cup yogurt and BEAT

23 just until combined. Do not over mix.

ADD remaining flour mixture and BEAT

24 just until combined. Do not over mix.

FOLD IN raspberries gently and TRY not

25 to break them.

DIVIDE batter evenly between cake pans

26 and SMOOTH surface with a spatula.

BAKE 40 minutes or until a toothpick

27 inserted into middle comes out clean.

28 COOL in pans for 10 minutes.

REMOVE cakes to wire rack to COOL

29 completely.

Filling and frosting

1 PLACE raspberries into a small saucepan.

ADD 2 tablespoons sugar and 1

2 tablespoon water.

BRING to a boil and SMASH raspberries

3 with a spoon.

LOWER temperature and SIMMER until

4 thickened slightly.

5 ALLOW raspberry jam to cool completely.

PRESS 1/4 cup of raspberry jam through

6 a sieve and DISCARD seeds.

7 SET ASIDE seedless raspberry jam.

8 SET ASIDE remaining raspberry jam.

PLACE 16 ounces cream cheese into the

9 bowl of a stand mixer.

ADD 8 ounces mascarpone, 1 ½ cups

10 confectioners’ sugar, and zest of 1/2
lemon.

11 BEAT until light and fluffy.

ADD seedless jam and beat until

12 incorporated.

TRANSFER frosting to a piping bag and

13 CHILL in refrigerator until needed.

SLICE cake into 2 layers if you prepared

14 only one cake.

SLICE off any domes to get an even

15 surface if necessary.

PLACE first cake layer onto a platter or a

16 cake stand.

17 PIPE and SPREAD frosting evenly on top.

PIPE a circle of frosting around edge and

18 FILL with remaining raspberry jam.

PLACE second layer of cake on top and

19 CHECK that it is level and centered.

PIPE and SPREAD frosting on top and

20 sides of cake.

CHILL cake in refrigerator 15 – 20

21 minutes to firm frosting before slicing.

22 GARNISH with raspberries.

23 SERVE immediately.

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