Summer Raspberry Cake Recipe: A Burst of Freshness in Every Bite
As the sun shines brighter and the days grow longer, summer invites us to indulge in the vibrant flavors of the season. One dessert that perfectly captures the essence of summer is the Summer Raspberry Cake. This light, fluffy, and irresistibly delicious cake is infused with the tangy sweetness of fresh raspberries, making it the perfect treat for picnics, barbecues, or simply enjoying on a warm afternoon. Best of all, this recipe is easy to make and guaranteed to impress your family and friends. Let’s dive into the recipe!
Ingredients:
For the Cake:
2 cups (250g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup (240ml) buttermilk
1 ½ cups (180g) fresh raspberries (plus extra for garnish)
For the Whipped Cream Frosting:
1 cup (240ml) heavy cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Optional Garnish:
Fresh mint leaves
A dusting of powdered sugar
Instructions:
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix.
Step 5: Add the Raspberries
Gently fold in the fresh raspberries using a spatula. The batter will be thick, but this ensures the raspberries are evenly distributed without breaking apart.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 7: Prepare the Whipped Cream Frosting
While the cake cools, make the frosting. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat, or the cream may turn into butter.
Step 8: Assemble and Decorate
Once the cake has cooled, spread the whipped cream frosting evenly over the top. Garnish with fresh raspberries and mint leaves for a pop of color. For an extra touch, dust the cake with powdered sugar.
Tips for the Perfect Summer Raspberry Cake:
Use Fresh Raspberries: Fresh raspberries are ideal for this recipe, but if they’re out of season, frozen raspberries can be used. Just make sure to thaw and pat them dry before folding them into the batter.
Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix until the ingredients are just combined.
Chill Your Tools: For the whipped cream frosting, chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream. This helps achieve stiff peaks faster.
Why This Cake is Perfect for Summer:
The Summer Raspberry Cake is a celebration of seasonal flavors. The tartness of the raspberries balances the sweetness of the cake, while the light whipped cream frosting adds a refreshing finish. It’s not overly heavy, making it an ideal dessert for warm weather. Plus, its vibrant appearance makes it a showstopper at any summer gathering.
This Summer Raspberry Cake is more than just a dessert—it’s a taste of summer in every bite. Whether you’re hosting a party or simply treating yourself, this cake is sure to bring joy and satisfaction. So, grab your apron, pick up some fresh raspberries, and let the baking begin! Don’t forget to share your creations online and tag them with #SummerRaspberryCake to spread the summer love.
Happy baking! 🍰✨
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Raspberry White Chocolate Fondant Molten Cake.
You can cook Raspberry White Chocolate Fondant Molten Cake using 9 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Raspberry White Chocolate Fondant Molten Cake
- Prepare 150 grams of white chocolate.
- It's 50 grams of butter.
- You need 2 tbsp of whipped cream.
- You need 2 of eggs.
- You need 2 tbsp of brown sugar.
- It's 1 1/2 tbsp of flour.
- Prepare 1/2 tbsp of corn starch.
- You need 3 ml of vanilla extract.
- Prepare 60 grams of raspberry sauce.
Raspberry White Chocolate Fondant Molten Cake step by step
- melt butter, white chocolate and whipping cream in a sauce pan using a water bath.
- mix eggs, sugar, flour, cornstarch and vanilla in a bowl until the mixture becomes smooth.
- combine the melted mixture and the sugar mixture in a bowl and mix well.
- put the combined mixture in the fridge for 1 hour till it gets thicker.
- pre-heat the oven to 240C.
- take the mix out of the fridge and grease the baking mold.
- fill 3/4 of the mold with the mix and bake for 10-12 minutes in the oven at 200C.
- leave the cake to cool for 4 mins after baking then carefully take out the cake and serve it with the raspberry sauce.
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