Ingredients: |
Ingredients: FOR THE VANILLA BUTTER CAKE
3 cups all-purpose flour, plus more, to taste, for dusting the pans.
3 Eggs
1 cup Milk, divided.
2 tsp. Vanilla extract
1 1/2 cups Granulated sugar
1 tbsp. Baking powder
1/4 tsp. Salt
3/4 cup butter, softened
FOR THE RASPBERR-CREAM CHEESE FROSTING
2 tbsp. Key lime juice, freshly squeezed.
2 cups fresh raspberries divided.
1 1/2 cups unsalted butter, room temperature
3 cups powdered sugar
1/2 tsp. salt
1 (8 oz) pkg. cream cheese, softened
Mint leaves, optional, to taste, for garnish
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Directions: |
Directions:1.Preheat oven to 350º F.
2.Grease two (8-9 inch) round cake pans.
3.Line the cake pans with parchment paper rounds and grease the rounds.
4.Dust the cake pans with the extra flour, tapping out the excess.
5.In a medium bowl, add the eggs, 1/4 cup of the milk, and the vanilla extract and
whisk to combine. Set it aside.
6. In the bowl of an electric mixer fitted with the whisk attachment, add 3 cups of the
flour, the granulated sugar, the baking powder, and 1/4 teaspoon of the salt and
whisk on low speed to combine.
7. With the mixer on low speed, add 3/4 cup of the butter and the remaining milk to
the flour mixture and beat lightly to combine.
8. Increase the mixer speed to medium and beat the batter mixture until completely
combined. Make sure to scrape down the sides of the bowl as needed.
9. In 3 additions, add the egg mixture to the batter mixture and beat after each
addition, about 20 seconds per addition. Make sure to scrape down the sides of
the bowl as needed.
10. Equally divide the batter mixture between the prepared cake pans.
11. Bake until a toothpick inserted into the center of the cakes comes out clean,
about 25-35 minutes.
12. Transfer the baked cakes from the oven to a wire rack and let them cool in the
pans, about 10 minutes.
13. With a knife, carefully loosen the sides of the cakes.
14. Invert the cakes from the pans directly onto the wire rack and allow them to cool
completely, about 50 minutes.
15. In a small saucepan over medium heat, add the lime juice and 1 cup of the
raspberries and simmer until the raspberries are soft and can easily mashed,
about 6-7 minutes.
16. With a fine mesh strainer, strain the cooked raspberries into a bowl.
17.Separate and discard the seeds in the strainer and let the raspberry puree cool in
the bowl to room temperature.
18. In a clean large bowl with an electric mixer with a clean whisk attachment, add
the remaining butter, the powdered sugar, and the remaining salt and beat until
combined. Make sure to scrape down the sides of the bowl as needed.
19. Increase the mixing speed to medium-high and beat until the frosting is very
white and fluffy, about 2-3 minutes.
20. In small additions, add the cream cheese to the frosting mixture and beat after
each addition until fluffy, about 2 minutes. Make sure to scape down the sides of
the bowl as needed.
21. With the mixer on low speed, in 1 tablespoon additions, add the raspberry puree
mixture and beat after each addition until combined, about 1 minute.
22. On a cutting board using a long, serrated knife, horizontally cut each of the
baked cakes in half, creating a total of 4 cakes. optionally, you can instead
leave the cakes as they are and make a 2-layer cake, frosting and filing it
proportionally.
23. On a clean cutting board with a sharp knife, cut the remaining raspberries in
half.
24. Reserve some of the raspberry halves for garnish.
25. On a serving plate, add one of the cake layers and, with an off-set spatula,
evenly spread a thin layer of the raspberry frosting over the top.
26. Evenly add about 1/3 of the raspberry halves on top of the frosting layer.
27. Repeat the layers, ending with the final cake on top.
28. With the remaining frosting, cover the top and sides of the assembled cake,
reserving a little for pipping and decoration, if desired.
29. On top of the cake, decoratively arrange the reserved raspberry halves and teh
mint leaves.
30. slice and serve the cake.
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This recipe for Sandra Bullock's Raspberry Cake is from