This cake was pretty delicious. I LOVE RASPBERRIES so was excited for this recipe.
1 3/4 cups sugar
4 large eggs plus 2 large egg yolks
1 tablespoon pure vanilla extract
3 cups cake flour (spooned and leveled)
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/2 cups buttermilk
2 cups raspberries
3 tablespoons confectioners' sugar
2 cups cold heavy cream
Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.
In another large bowl, whisk together cake flour (If you don't have cake flour don't stress! For 1 cup of all purpose flour take out 2 Tbs. Replace the 2 Tbs with 2 Tbs of cornstarch. And sift. Wahlaa!), baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.
Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.
Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes (my oven took 20), rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
|This frosting was ridiculous. I had to stop myself form sticking my head in the bowl and licking it clean.|
In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.
This cake, as a whole, was pretty tasty. As I mentioned before, the raspberry topping was off the hook. The cake was disappointing. I was expecting light and fluffy and it was more of a pound cake texture. Which is fine, if there was a distinct taste, but
the cake was very bland. However, combining the cake with the hopping was a nice taste. The tart raspberries and fluffy cream made a great taste combination and texture diversity with the cake. Enjoy!