Description
This classic Raspberry Cake features moist layers infused with fresh raspberries and a creamy vanilla buttercream frosting. The cake combines the richness of butter and sour cream with the tartness of raspberries, making it a delightful dessert perfect for any occasion. The layers are tender and lightly sweetened, balanced by fluffy, smooth frosting, topped with fresh raspberries for a beautiful finish.
Ingredients
Cake:
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup full-fat sour cream
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 2 ½ cups all-purpose flour
- 2 tablespoons all-purpose flour (for coating raspberries)
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups raspberries (divided: 1 ½ cups for batter, ½ cup for topping)
Frosting:
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons whole milk
Instructions
- Prepare the pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper rounds to prevent sticking.
- Cream butter and sugar: In a stand mixer bowl or large mixing bowl, beat ½ cup unsalted butter and ¾ cup granulated sugar on medium speed until light and creamy, about 3-4 minutes.
- Add wet ingredients: Mix in 2 large eggs, ½ cup full-fat sour cream, 2 teaspoons vanilla extract, and ½ cup whole milk until evenly combined. The batter may appear lumpy.
- Combine dry ingredients: Add 2 ½ cups flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Mix on low speed until flour is mostly incorporated. Increase speed to medium and mix another minute until thoroughly combined, scraping down sides as needed.
- Coat raspberries: Toss 1 ½ cups raspberries with 2 tablespoons flour in a separate bowl until evenly coated to prevent sinking in the batter.
- Fold raspberries into batter: Gently fold the coated raspberries into the cake batter to distribute evenly without breaking them up.
- Divide and bake: Pour batter evenly into the prepared pans. Bake in the preheated oven for 30–40 minutes, or until cakes are golden brown and a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool cakes: Remove from oven and allow cakes to cool completely in the pans, then transfer to wire racks.
- Make frosting: Beat 1 cup unsalted butter with 4 cups powdered sugar, 1 teaspoon salt, 1 teaspoon vanilla extract, and 1 tablespoon whole milk on low speed until blended. Increase to medium speed and beat for about 1 minute until light and fluffy. Add 2-3 more tablespoons milk, one at a time, to achieve spreadable consistency.
- Level cakes: If the cake layers have domed, level them with a serrated knife or cake leveler to create even surfaces.
- Assemble first layer: Place one cake layer cut side down on a cake plate or board. Spread an even layer of frosting on top and to the edges.
- Add second layer: Invert the second layer so the cut side faces down and place it on top of the frosted first layer. Gently press down to level.
- Frost the cake: Apply frosting on top of the second layer and spread evenly. Work remaining frosting down the sides with an angled spatula until smooth and even. Add more frosting if necessary.
- Decorate with raspberries: Place the remaining raspberries in the center of the cake top. Optionally, dust lightly with powdered sugar for an elegant finish.
Notes
- Ensure all ingredients like butter, eggs, sour cream, and milk are at room temperature for best batter consistency.
- Gently fold raspberries to avoid crushing them and discoloring the batter.
- To check cake doneness, insert a toothpick in the center; it should come out clean or with moist crumbs, not wet batter.
- The frosting can be adjusted in milk quantity to achieve desired thickness for spreading or piping.
- Store leftover cake covered in the refrigerator for up to 3 days.