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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Raspberry Cloud Cake Recipe

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Raspberry Cloud Cake image


This recipe for Raspberry Cloud Cake, by , is from Momma Kathy's Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Carhart


2 C unsalted butter softened
4 C Sugar
8 large eggs ( Room Temperature)
2 1/2 C Fresh Raspberries
1 Tbsp Vanilla
6 Cups Cake flour
2 Tbsp baking powder
2 Tsp Kosher salt
2 C Whole Buttermilk ( Room Temp)
2-3 drops red food coloring

1/4 cup buttermilk
1/2 C Raspberries strained
2 1/2 cups unsalted butter
1/8 tsp kosher salt
7 C 10x sugar
1 drop red food coloring ( optional)

1) preheat oven to 350 degrees. Spray 3 9 inch cake pans with baking spray with floured parchment paper

2) In a bowl beat butter and sugar at medium speed until fluffy. add eggs one at a time beating well after each. Beat in raspberries and vanilla

3) In a med bowl whisk together flour, baking powder, and salt.

4) In a small bowl combine buttermilk and food coloring.

5) Gradually add flour mixture to butter mixture alternately with buttermilk. Beginning and ending with flour mixture beating until combined.

6) Divide batter among pans. Bake until wooden picks come out clean 35 -40 minutes cool on wire rack.

7) Spread Raspberry filling in between layers

Raspberry Filling :
1) In med glass bowl stir buttermilk and strained raspberries
2) With mixer beat butter and salt at low speed until smooth..1 -2 minutes.
3) Slowly add 1/4 10x sugar and 1/4 buttermilk mixture beating until smooth. Continue to add mixtures alternately until smooth
4) add food coloring if desired But Raspberries give a beautiful color by themselves.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40 min




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