Raspberry Vanilla Cake
Description
Sometimes cakes turn out perfectly, just the way you envision and sometimes they don’t. This cake taught me an important lesson moving forward. If it is 90 degrees outside when you are frosting a cake with cream cheese frosting, you should most definitely turn on the AC… It may not be the prettiest cake I’ve ever made, but surely one of the tastiest! I grew up with raspberry bushes in my backyard so raspberries definitely remind me of summer! The tang of the raspberries and cream cheese go perfectly with the classic, sweet vanilla cake. Happy (almost) 3 day weekend, Happy Baking!
- Gluten Free
- Vegetarian
- 35 minutes prep time
- 25 minutes cook time
- 60 minutes total time
Recipe
For the cake:
2 scant cups (244 g) gluten free flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
I/2 cup plus 1 T butter, softened
1 1/8 cups (232g) granulated sugar
3 eggs
2 1/4 teaspoons vanilla extract
3 T oil
1 scant cup (225 ml) milk of choice
For the raspberry filling:
2 cups raspberries, thawed if frozen
2 T water (if using fresh fruit)
1/2 cup granulated sugar
2 T cornstarch
For the cream cheese frosting:
12 ounces cream cheese, softened
1/2 cup plus 1 T butter, softened
4 cups powdered sugar
1 1/2 teaspoon vanilla
pinch of salt (if using unsalted butter)
For the cake:
1. Preheat oven to 350° F. Line three 6” cake pans with parchment paper and spray with non-stick cooking spray.
2. In small bowl, combine gluten free flour, baking powder and salt. Set aside.
3. In large bowl or bowl of stand mixer, cream butter until light and fluffy.
4. Add sugar and cream until well incorporated.
5. Add eggs, one at a time, beating well in-between each.
6. Stir in vanilla and oil.
7. While mixing slowly, alternately add in milk and dry ingredients and mix until just incorporated.
8. Divide batter evenly between 3 prepared pans and bake at 350° F for 20 minutes or until toothpick comes out clean.
9. Allow cakes to cool in pans for 5 minutes, then remove and allow to cool completely on wire rack.
For the raspberry filling:
1. Thaw raspberries if frozen.
2. Add raspberries to blender or food processor and puree until smooth.
3. Strain mixture through fine mesh sieve to remove seeds if desired.
4. Add mixture to medium saucepan.
5. Add in sugar and cornstarch.
6. Stirring consistently, cook mixture over medium heat until mixture is thick and boiling. Allow mixture to boil for 1 minute, then remove from heat. Refrigerate and allow mixture to cool completely.
For the cream cheese frosting:
1. Cream together softened butter and softened cream cheese until smooth.
2. Add 2 cups of powdered sugar and beat until well incorporated.
3. Add vanilla extract , salt (if using) and remaining 2 cups of powdered sugar and beat until smooth.
Assembly:
1. Level cakes.
2. Place first cake layer on turn table. Pipe dam of cream cheese frosting around the edge and spread ~ half of the raspberry filling evenly in the middle.
3. Add second cake layer. Add another dam of frosting and remaining raspberry filling.
4. Top with final cake layer and apply thin layer of cream cheese frosting over entire cake to crumb coat it.
5. Refrigerate cake at least 30 minutes.
6. Frost cake with remaining frosting and decorate as desired.
7. Slice and enjoy! Store leftovers in an airtight container in the refrigerator.
For the cake:
2 scant cups (244 g) gluten free flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
I/2 cup plus 1 T butter, softened
1 1/8 cups (232g) granulated sugar
3 eggs
2 1/4 teaspoons vanilla extract
3 T oil
1 scant cup (225 ml) milk of choice
For the raspberry filling:
2 cups raspberries, thawed if frozen
2 T water (if using fresh fruit)
1/2 cup granulated sugar
2 T cornstarch
For the cream cheese frosting:
12 ounces cream cheese, softened
1/2 cup plus 1 T butter, softened
4 cups powdered sugar
1 1/2 teaspoon vanilla
pinch of salt (if using unsalted butter)
For the cake:
1. Preheat oven to 350° F. Line three 6” cake pans with parchment paper and spray with non-stick cooking spray.
2. In small bowl, combine gluten free flour, baking powder and salt. Set aside.
3. In large bowl or bowl of stand mixer, cream butter until light and fluffy.
4. Add sugar and cream until well incorporated.
5. Add eggs, one at a time, beating well in-between each.
6. Stir in vanilla and oil.
7. While mixing slowly, alternately add in milk and dry ingredients and mix until just incorporated.
8. Divide batter evenly between 3 prepared pans and bake at 350° F for 20 minutes or until toothpick comes out clean.
9. Allow cakes to cool in pans for 5 minutes, then remove and allow to cool completely on wire rack.
For the raspberry filling:
1. Thaw raspberries if frozen.
2. Add raspberries to blender or food processor and puree until smooth.
3. Strain mixture through fine mesh sieve to remove seeds if desired.
4. Add mixture to medium saucepan.
5. Add in sugar and cornstarch.
6. Stirring consistently, cook mixture over medium heat until mixture is thick and boiling. Allow mixture to boil for 1 minute, then remove from heat. Refrigerate and allow mixture to cool completely.
For the cream cheese frosting:
1. Cream together softened butter and softened cream cheese until smooth.
2. Add 2 cups of powdered sugar and beat until well incorporated.
3. Add vanilla extract , salt (if using) and remaining 2 cups of powdered sugar and beat until smooth.
Assembly:
1. Level cakes.
2. Place first cake layer on turn table. Pipe dam of cream cheese frosting around the edge and spread ~ half of the raspberry filling evenly in the middle.
3. Add second cake layer. Add another dam of frosting and remaining raspberry filling.
4. Top with final cake layer and apply thin layer of cream cheese frosting over entire cake to crumb coat it.
5. Refrigerate cake at least 30 minutes.
6. Frost cake with remaining frosting and decorate as desired.
7. Slice and enjoy! Store leftovers in an airtight container in the refrigerator.