Raspberry Cake Recipe with Whipped Raspberry Frosting
Prep Time:
35 minutes plus chilling time
Cook Time:
50 minutes
Serves:
12
Ingredients
- 1 Cup sugar
- 1 vanilla bean or 2 teaspoons vanilla extract
- 1/2 Cup (1 stick) butter, room temperature
- 2 large eggs, room temperature
- 1 Package (6 ounces) Driscoll’s Raspberries
- 2 ¼ Cup all-purpose flour, divided
- 1 ½ Tsp. baking powder
- 1/2 Tsp. salt
- 1/2 Cup plain yogurt, at room temperature
- 1 Package (6 ounces) Driscoll’s Raspberries
- 2 Tablespoons sugar
- 1 Tbsp. water
- 2 Packages (8 ounces each) cream cheese, room temperature
- 1 Package (8 ounces) mascarpone, room temperature
- 1 ½ Cup confectioners’ sugar
- Zest of 1/2 lemon
- 1 Package (6 ounces) Driscoll’s Raspberries
Directions
- PREHEAT oven to 360°F.
- BUTTER or COAT with cooking spray two 7-inch round springform pans (or one 8-inch pan).
- DUST lightly with flour and LINE bottoms with parchment paper.
- PLACE 1 cup sugar into a small bowl and SET ASIDE.
- CUT 1 vanilla bean in half and SPLIT it down center using a sharp paring knife.
- SCRAPE out seeds using dull edge of knife.
- MIX seeds with sugar. (If USING vanilla extract, ADD it later with the eggs. Do not mix it with sugar.)
- SET ASIDE vanilla sugar.
- PLACE 1 stick butter into the bowl of a stand mixer.
- ADD vanilla sugar.
- BEAT until light and fluffy.
- BEAT IN 2 eggs, one at a time, and MAKE SURE each egg is fully incorporated.
- SET ASIDE butter mixture.
- PLACE raspberries into a medium bowl.
- ADD 2 tablespoons flour and TOSS gently to COAT.
- SET ASIDE raspberry mixture.
- PLACE remaining 2 cups plus 2 tablespoons flour into a medium bowl.
- ADD 1 ½ teaspoons baking powder and 1/2 teaspoon salt.
- STIR to combine.
- ADD 1/3 of flour mixture to butter mixture and BEAT just until combined. Do not over mix.
- ADD 1/4 cup yogurt and BEAT just until combined. Do not over mix.
- ADD half of remaining flour mixture and BEAT just until combined. Do not over mix.
- ADD remaining 1/4 cup yogurt and BEAT just until combined. Do not over mix.
- ADD remaining flour mixture and BEAT just until combined. Do not over mix.
- FOLD IN raspberries gently and TRY not to break them.
- DIVIDE batter evenly between cake pans and SMOOTH surface with a spatula.
- BAKE 40 minutes or until a toothpick inserted into middle comes out clean.
- COOL in pans for 10 minutes.
- REMOVE cakes to wire rack to COOL completely.
- PLACE raspberries into a small saucepan.
- ADD 2 tablespoons sugar and 1 tablespoon water.
- BRING to a boil and SMASH raspberries with a spoon.
- LOWER temperature and SIMMER until thickened slightly.
- ALLOW raspberry jam to cool completely.
- PRESS 1/4 cup of raspberry jam through a sieve and DISCARD seeds.
- SET ASIDE seedless raspberry jam.
- SET ASIDE remaining raspberry jam.
- PLACE 16 ounces cream cheese into the bowl of a stand mixer.
- ADD 8 ounces mascarpone, 1 ½ cups confectioners’ sugar, and zest of 1/2 lemon.
- BEAT until light and fluffy.
- ADD seedless jam and beat until incorporated.
- TRANSFER frosting to a piping bag and CHILL in refrigerator until needed.
- SLICE cake into 2 layers if you prepared only one cake.
- SLICE off any domes to get an even surface if necessary.
- PLACE first cake layer onto a platter or a cake stand.
- PIPE and SPREAD frosting evenly on top.
- PIPE a circle of frosting around edge and FILL with remaining raspberry jam.
- PLACE second layer of cake on top and CHECK that it is level and centered.
- PIPE and SPREAD frosting on top and sides of cake.
- CHILL cake in refrigerator 15 – 20 minutes to firm frosting before slicing.
- GARNISH with raspberries.
- SERVE immediately.
