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Looking for a fun and elegant way to celebrate a special occasion? Give raspberry elegance cake a try! This delicious dessert is perfect for any celebration, and it’s sure to impress your guests. In this blog, i will share with you a raspberry elegance cake recipe that is extremely delicious. This amazing cake is light and fluffy, with a rich raspberry flavor that will leave your taste buds singing.
This elegant raspberry cake is a perfect dessert for any occasion.The layers of this cake are made up of moist, fluffy spongecake and a smooth cream cheese frosting. The combination of tart raspberries and sweet cream creates the perfect flavor profile for this irresistible dessert. This cake is easy to make, and it can be prepared in just a few minutes. It is also very simple to decorate, so you can create a beautiful presentation for your special occasion.
How To Make Raspberry Elegance Cake
This easy raspberry elegance cake is a show-stopping dessert that will impress anyone who tastes it. The layers of fluffy and rich cake are topped with a layer of raspberry cream cheese frosting that is simply stunning. It requires just a few simple ingredients and can be assembled in just minutes- making it the perfect cake to enjoy any time of the year. Give it a try today!
Ingredients To Make Raspberry Elegance Cake
For The Cake Layers
- 1 1/4 cups milk
- 4 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter
For The Raspberry Filling
- 2 1/2 cups raspberries
- 4 tablespoon water
- 1 cup ( sugar)
- 3 tablespoon + 1/2 teaspoon cornstarch
For The Cream Cheese Frosting
- 16 oz cream cheese
- 3/4 cup butter
- 10 cups powdered sugar
- 2 teaspoon vanilla extract
- 2 Pinch salt
Step By Step Instructions To Make Raspberry Elegance Cake
Step 1
Set the oven to 350°F and line three 8-inch cake pans with parchment paper. Spray the sides of the pans with baking spray to prevent sticking.
Step 2
In a large bowl, combine the milk, eggs, vegetable oil, and vanilla extract, then separate about 3/4 cup of the mixture into another bowl. The other bowl should contain about 1 1/4 cups. Keep both aside.
Step 3
Mix flour, sugar, baking powder, and salt in a large mixer bowl. Add the butter a tablespoon at a time, mixing until it is incorporated before adding the next tablespoon. When you start adding butter, the mixture will clump together a bit and should look like wet sand.
Step 4
Combine the dry ingredients/butter mixture with the larger portion of the reserved egg mixture (about 11/4 cups). Mix at the lowest speed until incorporated, then scrape the sides.
Step 5
Beat at medium high speed for 45 seconds to a minute until light and fluffy. Make sure the sides of the bowl are clean. Reduce the speed to low and slowly add the remaining egg mixture in a slow stream.
Step 6
Stir until well combined, about 10-15 seconds, after scraping the sides of the bowl. Make sure the batter is evenly divided between the three cake pans, and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Step 7
When cakes are done baking, remove them from the oven and let them cool for 2-3 minutes, then turn them out onto a cooling rack to cool completely. Cooling will cause the cakes to pull away from the pan a little bit.
Step 8
In a food processor, puree the raspberries and water until smooth. Puree can be strained to remove seeds if you wish. In a medium saucepan, combine the sugar and cornstarch. Add the raspberry puree to the mixture.
Step 9
Stir consistently over medium heat until mixture thickens and boils, about 8-10 minutes. Boil for one minute, then remove from heat. Allow to cool completely in the refrigerator.
Step 10
Make the frosting when you are ready to assemble the cake. Beat cream cheese and butter until smooth and well combined in a large mixer bowl.Mix in about half of the powdered sugar and mix well.
Step 11
Combine the vanilla extract and salt in a mixing bowl. Mix in the remaining powdered sugar until well combined.
Step 12
To assemble the cake, remove the domes from the tops of the cakes with a large serrated knife. Using a cardboard cake round or serving plate, place the first cake on it.
Step 13
Frost the outside of the cake with a dam of frosting. On top of the cake, spread about half of the filling evenly. Add the remaining raspberry filling and another dam of frosting to the second cake.
Step 14
Frost the cake with the remaining frosting and top with the final cake layer. Serve the cake after it has been refrigerated. It is best to let the cake sit out for an hour or two before serving so that it can come closer to room temperature. The cake is best stored well covered for 3-4 days. EnjoY!
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Final Thoughts
I hope you enjoyed this recipe for Raspberry Elegance Cake. this Raspberry Elegance Cake is something special! The layers of moist and fluffy cake are topped with a sweet raspberry frosting that pairs perfectly with the tart berries. This recipe is definitely worth trying out if you’re looking for something special to celebrate a special occasion or just to treat yourself. Thanks for reading!
Raspberry Elegance Cake Recipe
Ingredients
For The Cake Layers
- 1 1/4 cups milk
- 4 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter
For The Raspberry Filling
- 2 1/2 cups raspberries
- 4 tablespoon water
- 1 cup (sugar)
- 3 tablespoon + 1/2 teaspoon cornstarch
For The Cream Cheese Frosting
- 16 oz cream cheese
- 3/4 cup butter
- 10 cups powdered sugar
- 2 teaspoon vanilla extract
- 2 Pinch salt
Instructions
- Set the oven to 350°F and line three 8-inch cake pans with parchment paper. Spray the sides of the pans with baking spray to prevent sticking.
- In a large bowl, combine the milk, eggs, vegetable oil, and vanilla extract, then separate about 3/4 cup of the mixture into another bowl. The other bowl should contain about 1 1/4 cups. Keep both aside.
- Mix flour, sugar, baking powder, and salt in a large mixer bowl. Add the butter a tablespoon at a time, mixing until it is incorporated before adding the next tablespoon. When you start adding butter, the mixture will clump together a bit and should look like wet sand.
- Combine the dry ingredients/butter mixture with the larger portion of the reserved egg mixture (about 11/4 cups). Mix at the lowest speed until incorporated, then scrape the sides.
- Beat at medium high speed for 45 seconds to a minute until light and fluffy. Make sure the sides of the bowl are clean. Reduce the speed to low and slowly add the remaining egg mixture in a slow stream.
- Stir until well combined, about 10-15 seconds, after scraping the sides of the bowl. Make sure the batter is evenly divided between the three cake pans, and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- When cakes are done baking, remove them from the oven and let them cool for 2-3 minutes, then turn them out onto a cooling rack to cool completely. Cooling will cause the cakes to pull away from the pan a little bit.
- In a food processor, puree the raspberries and water until smooth. Puree can be strained to remove seeds if you wish. In a medium saucepan, combine the sugar and cornstarch. Add the raspberry puree to the mixture.
- Stir consistently over medium heat until mixture thickens and boils, about 8-10 minutes. Boil for one minute, then remove from heat. Allow to cool completely in the refrigerator.
- Make the frosting when you are ready to assemble the cake. Beat cream cheese and butter until smooth and well combined in a large mixer bowl.Mix in about half of the powdered sugar and mix well.
- Combine the vanilla extract and salt in a mixing bowl. Mix in the remaining powdered sugar until well combined.
- To assemble the cake, remove the domes from the tops of the cakes with a large serrated knife. Using a cardboard cake round or serving plate, place the first cake on it.
- Frost the outside of the cake with a dam of frosting. On top of the cake, spread about half of the filling evenly. Add the remaining raspberry filling and another dam of frosting to the second cake.
- Frost the cake with the remaining frosting and top with the final cake layer. Serve the cake after it has been refrigerated. It is best to let the cake sit out for an hour or two before serving so that it can come closer to room temperature. The cake is best stored well covered for 3-4 days. EnjoY!