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White Chocolate Raspberry Brownie Cake

It’s time to thank Westin again for his brilliant flavor combination! White chocolate, raspberries, and brownies were made for each other – and putting them into a cake was a winning idea! Thanks, Westin!

For this delicious White Chocolate Raspberry Brownie Cake, we’ll be making white chocolate cake layers, raspberry cream filling, brownies, chocolate ganache, and white chocolate buttercream.

It may sound like a lot, but don’t let that stop you from making this cake! You can easily spread out the different elements over the course of a few days. Plus, we’re using a box brownie mix to speed up the process just a tad!

How to Make White Chocolate Cake

This white chocolate cake is adapted from my White Chocolate Peppermint Cake. In the white chocolate peppermint cake layers, we’re using melted white chocolate. The melted white chocolate adds great flavor, but does make the cake slightly more dense.

I wanted to play around with this recipe a bit, so I switched up the melted white chocolate for white chocolate instant pudding mix – with hopes of getting great flavor and a light and fluffy texture.

Success!

These layers are just as delicious as they are light and fluffy.

FAQ About White Chocolate Cake

Tips for Making Moist Cake From Scratch

• Start with room temperature ingredients – the eggs, butter, and buttermilk should all be room temperature before you start making the cake batter. These ingredients better blend together and are better absorbed by the dry ingredients, which helps your cake to rise well and stay moist.
• When mixing the butter, sugar, and eggs, beat the mixture on medium-high to high speed until light and fluffy, almost the consistency of a fluffy buttercream frosting.  This should take about 3 to 5 minutes.
• Once you start adding the dry ingredients with the buttermilk, turn the mixer to low and mix until just combined.  Over-mixing will cause the cake to be dense and sink.
• Watch the cooking time. Remember, all our ovens are different. My time is a guide, so check your cake toward the end of the bake time I’ve given. The cake is done when you insert a toothpick in the center and it comes out with just a few moist crumbs on it.

Easy Raspberry Cream Filling

This raspberry cream filling is seriously SO easy to make. Three ingredients (freeze-dried raspberries, sugar, and heavy whipping cream) and less than 5 minutes are all you’ll need.

Where do I get freeze-dried raspberries? I have found freeze-dried fruit at most of my grocery stores, as well as Target.

The Best White Chocolate Buttercream

This white chocolate buttercream frosting is so incredibly delicious and pairs so well with many different cake flavors. I especially love using it with cakes that have fruit in them.

How to Make the Best Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in-depth instructions for making your buttercream unreal! Here’s a quick overview.

• Sift your powdered sugar
• Use slightly cold butter and mix on its own for 2 to 3 minutes
• Use heavy whipping cream
• Beat for 5 minutes
• And then stir by hand to push out air pockets

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

Convert This Cake

How to Make a Layered Cake a Sheet Cake or Cupcakes

I get asked almost every day if one of my layered cakes can be turned into a sheet cake or cupcakes. The answer? Yes!

For baking temperature and time, the temperature will always remain the same. The time for a 9″x13″ sheet cake will be about 10 minutes longer than listed and the time for cupcakes will be about 5 to 10 minutes shorter.

Sheet Cake

If I were making this cake into a sheet cake, I’d stack it just like I would the layered cake:

• Cake
• Raspberry brownie cream filling
• Freeze-dried raspberries and a drizzle of ganache
• White chocolate buttercream (piped on)

Cupcakes

If I were making this cake into cupcakes, I’d fill and decorate them like this:

• Scoop a small hole out of the center of the cupcake
• Fill with brownie raspberry cream filling
• Pipe with buttercream
• Sprinkle on freeze-dried raspberries
• Drizzle on ganache

Cake Stands for This Cake

For a tall, 6-inch round cake, I like using 7 or 8-inch cake stands. I tried to find this pink cake stand at Target for you, but it’s a little old and it’s not online anymore. However, this scalloped one is so cute, it’s inexpensive and it’s the perfect size for this cake.

For shorter, 8-inch round cakes,I like using 10-inch cake stands. This one by Hearth and Home is on my list to get because you can never have too many white cake stands. I love how it doesn’t have any kind of lip around the edge. This makes it super easy to transfer your cake from the cake board to the cake stand.

Other Recipes You’ll Love

• Best Chewy Brownies from Scratch
• Chai White Chocolate Raspberry Cake
• Peanut Butter Chocolate Brownie Bars
• Chocolate Raspberry Swiss Roll
• Raspberry Oreo Cake with Cookies and Cream Filling
• Pink Velvet Cake with Raspberry Buttercream

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White Chocolate Raspberry Brownie Cake

White chocolate cake with brownie filled raspberry cream filling, chocolate ganache and white chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword Raspberry brownie filling, Raspberry Cream Filling, white chocolate buttercream, white chocolate cake, White chocolate raspberry brownie cake

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 1 tablespoon (14 g) baking powder
• 3/4 teaspoon (1.4 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 1/2 cups (300 g) granulated sugar
• 3 ounces white chocolate instant pudding mix
• 3 whole eggs, room temperature
• 3 egg whites, room temperature
• 1 teaspoon (4.2 g) pure vanilla extract
• 1 1/4 cup (262.5 g) buttermilk, room temperature

FOR THE BUTTERCREAM

• 1/4 cup (57.75 g) heavy whipping cream
• 8 ounces (150 g) white chocolate chips
• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

FOR THE RASPBERRY CREAM FILLING

• 1/4 cup (15 g) freeze dried raspberries, measured and then pulverized into a powder
• 1/4 cup (40 g) sugar
• 1 cup (225 g) heavy cream

For the Brownies

• One batch of your favorite boxed brownies. I used Ghirardelli dark chocolate brownies.

For the Ganache

• 8 ounces chocolate chips
• 3/4 cup heavy whipping cream

Instructions

FOR THE CAKE

• Pre-heat oven to 325 degrees. Spray four 6-inch round cake pans (or three 8-inch round cake pans) with nonstick spray, line the bottom of the pans with parchment paper and spray again. Set aside
• In a medium size mixing bowl whisk together the flour, baking powder, and salt. Set aside.
• Place the butter in the bowl of a stand mixer and beat on high until light in color. Add the sugar and pudding mix and continue to mix until smooth and fluffy, about 2 minutes.
• Turn the mixer to medium-low, add in the whole eggs, egg whites, and vanilla. Stop the mixer and scrape down the sides of the bowl. Mix on medium-high for an additional 2 to 3 minutes. The mixture should be smooth and silky.
• With the mixer on low, alternately add in the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined, making sure to scrape the sides and bottom of the bowl to incorporate all of the ingredients.
• Pour batter into prepared pans (about 12 to 13 ounces in each 6-inch pan) and bake until slightly golden in on top, 30 to 35 minutes. (A few moist crumbs should come out on a toothpick when testing the centers).
• Let the cake layers cool about 10 minutes in the pans and then invert onto wire cooling racks.
• When the cake layers are room temperature, level each layer (if needed), with a cake leveler. Wrap each layer with plastic wrap and chill until ready to use.

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the cream and the pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• Slowly add the white chocolate ganache and mix until smooth. Make sure to scrape the sides and bottom of the bowl to incorporate all of the white chocolate.
• With the mixer on low and gradually add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Increase the speed to medium-high and beat the frosting for about 3 to 5 minutes, until light in color and texture.

FOR THE RASPBERRY CREAM FILLNG

• In a food processor or blender, pulse the freeze dried raspberries until they resemble a powder.
• Add the sugar and cream. Scrape down the sides and corners to gather all the fruit powder.
• Pulse the mixer for about 1 to 2 minutes or until the texture becomes thick like Greek yogurt. Keep chilled until ready to use.

For the Brownies

• Make brownie batter according to directions. Bake in a 9″ x 13” pan for about 10 mins less than recommended time. Allow to cool completely before using.

For the Ganache

• In a microwave safe bowl, heat the heavy cream.
• Pour the cream over the chocolate chips and stir to melt.

Assembly

• Chop brownies into bite size pieces. Fold in about 1 cup of the brownie pieces into the raspberry cream filling. Reserve remaining brownies to decorate the top of the cake (and for snack, of course).
• Place the first cake layer, top side up, in the center of a cake board or cake plate.
• Pipe a rim of buttercream around the edge of the cake and fill the center with raspberry brownie filling. (For the 6-inch layers, you'll use a generous 1/2 cup of the filling between each layer. If you make three 8-inch layers, you'll use about one cup of filling between layers).
• Sprinkle crushed freeze dried raspberry pieces over the filling, followed by a drizzle of chocolate ganache.
• Repeat these steps for the next two layers (if making a four layer 6-inch cake, or the next layer, if making a three layer 8-inch cake).
• Place final cake layer, top side down, on the filling.
• Apply a thin layer of buttercream around the cake. This is the crumb coat. Freeze the cake for about 15 minutes to set the crumb coat.
• Continue frosting the cake with the remaining buttercream. Use remaining ganache for a drip, if desired.

The post White Chocolate Raspberry Brownie Cake first appeared on Cake by Courtney.

This may be a flourless dessert, but you don’t need to be gluten-free to enjoy this cake! Nope. This delicious and decadent Flourless Chocolate Cake is for any kind of chocolate lover! Made with only seven ingredients, this fudgy cake is not only easy to make, it’s also incredibly delicious.

New Year, New Plan

As I was planning my cakes a couple of years ago, I set out to include a few untraditional cakes. And by “untraditional,” I mean, untraditional for me. I love making layered cakes, but there are so many other types of cakes out there and I feel like I was doing you a disservice not featuring them. Of course, layered cakes are still what you’ll mostly see around here, but I love sprinkling in other desserts on occasion. And now, you’ll see a few other types of cakes every once in a while too!

Flourless Chocolate Cake

First up on my “untraditional” Cake by Courtney cake list was a Flourless Chocolate Cake. I’ve always loved a simple flourless chocolate cake and February felt like the perfect time to create my own. I mean, can you think of a more perfect Valentine’s dessert!?

What is Flourless Chocolate Cake?

As I researched flourless chocolate cakes, I noticed nearly every recipe used the same seven ingredients: water, sugar, chocolate, butter, eggs, vanilla, and salt. The difference between recipes was just the amount of each ingredient the author used.

I also noticed that the majority of recipes use a cake “bath.” You may have seen this technique in my Creme Brûlée Cake with the custard layer. By placing your cake pan in a bath of water while it bakes, you add moisture to your oven. The added moisture ensures your cake doesn’t crack too much (which tends to happen to a flourless cake since there are no flour or leavening agents). The water bath also helps ensure that you get an even, steady bake. Since we don’t use any flour or leavening agents in this cake, the slow, steady bake will help the cake to rise evenly. You’ll also notice that without flour and leavening agents like baking powder and baking soda, the cake may settle and sink a little bit after you remove it from the oven. Don’t stress. That’s normal.

Another quick note about this cake – it’s a great one to make ahead of time. In fact, I think it’s best to make it the day before you want to serve it. You’ll just cover the cake pan with plastic wrap and refrigerate it overnight.

Raspberry Sauce

With a dark, decadent chocolate cake, I wanted to compliment it with a couple of additional elements to help balance all the richness. The first is a simple raspberry sauce made with frozen raspberries, sugar, and corn starch. You can make this sauce ahead of time and store it in the refrigerator.

Whipped Crème Fraîche

So with the bittersweet chocolate and sweet raspberry sauce, I felt like the missing flavor element was something tangy. Crème fraîche is a favorite of mine. Have you used it before? It’s something I learned about from Ryan’s parents. Ryan’s dad has used in it whipped cream for years. I love the tangy element it adds to a rich dessert like a chocolate pie, chocolate lava cakes, and this Flourless Chocolate Cake.

Crème fraîche is a soured cream that reminds me of mascarpone and cream cheese actually. If you can’t find crème fraîche, mascarpone would be my second choice in this whipped cream. Cream cheese doesn’t quite work as a substitute because it’s much denser than mascarpone and crème fraîche.

Can’t wait for you to dig into this Decadent and Delicious Flourless Chocolate Cake for Valentine’s Day! Follow me on Instagram @cakebycourtney for more tips and recipes on all things cake!

More Valentine’s Desserts You’ll Love

• Homemade Heart-Shaped Reese’s Peanut Butter Cups
• 5 Fun Valentine’s Day Cake Ideas
• Valentine’s Day Cakes
• 7 Cute and Easy Valentine’s Cake Ideas

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Flourless Chocolate Cake

Rich, dark chocolate flourless cake, sprinkled with cocoa powder and topped with creme fraiche whipped cream and raspberry sauce.

Course Dessert

Cuisine Cake

Keyword Chocolate Cake, flourless chocolate cake, gluten free

Servings 20

Ingredients

FOR THE CAKE

• 1/2 cup (115 g) water
• 1 cup (200 g) granulated sugar
• 12 tbsp (170 g) unsalted butter
• 1/2 tsp (3 g) salt
• 18 ounces (510 g) dark chocolate
• 7 large eggs
• 1 tsp. (4 g) vanilla

FOR THE WHIPPED CREAM

• 2 cups (462 g) heavy whipping cream
• 8 oz. (227 g) creme fraiche
• 1 cup (125 g) powdered sugar measured and then sifted
• 1 tsp. (4 g) vanilla extract

FOR THE RASPBERRY SAUCE

• 10 oz. (283 g) frozen raspberries
• 1/2 cup (100g) granulated sugar
• 2 tsps. (4 g) corn starch

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F.
• Spray one 8-inch round cake pan with nonstick spray. Line the bottom with parchment paper. Spray again and set aside.
• In a medium saucepan, add the water, sugar and salt. Bring the mixture to a boil, stirring occasionally to make sure the sugar dissolves completely.
• While the water mixture boils, combine the chocolate chips and butter in a medium sized mixing bowl.
• Pour the hot water mixture over the chocolate chips and butter. Stir until the chocolate and butter are melted and create a silky, smooth texture. Let cool for about 10 minutes before you add the eggs. We don't want to cook the eggs!
• In a small bowl, whisk the eggs and vanilla. Add the egg mixture to the chocolate mixture and mix well. No beating required, just mix with a wooden spoon or spatula.
• Pour the batter into the prepared pan.
• Place the 8-inch cake pan in a larger baking dish. Place the baking dish on the middle rack of the oven and then pour hot water into the larger baking disk to create a "bath" for the cake. You need enough water to go half way up the side of the 8-inch cake pan.
• Bake for 55 to 60 minutes.
• Don't be alarmed if the cake rises and then sinks slightly. Remember, there's no flour or leavening agents in this cake. A little sink is normal.
• Remove the cake pan from the baking dish, and allow the cake to cool for one hour at room temperature, then cover it with plastic wrap at refrigerate for at least 2 hours or overnight.

FOR THE WHIPPED CREAM

• In the bowl of an electric mixer, fitted with the whisk attachment, beat the heavy cream and powdered sugar until stiff peaks form. Fold in the crème fraîche. Cover and refrigerate until you're ready to use.

FOR THE RASPBERRY SAUCE

• In a medium sauce pan, combine the raspberries, sugar and corn starch. Cook over medium heat until the raspberries soften and release juices.
• Reduce the heat to low and cook for about 5 minutes.
• Puree the mixture until smooth and then strain. Return the mixture to a low heat and cook for another 5 minutes to thicken a bit more.
• Refrigerate until ready to use.

ASSEMBLY

• There's actually not much to assemble, but I did want to mention that I dusted some cocoa powder over the top of the cake before serving.
• Also, as I mentioned earlier, this is a great cake to make ahead of time and is best served a little cold.

The post Decadent and Delicious Flourless Chocolate Cake for Valentine’s Day first appeared on Cake by Courtney.

Why a Raspberry Cream Chocolate-Inspired Cake?

See’s Candies Raspberry Cream chocolates are a harmonious blend of rich dark chocolate and fruity raspberry and a family favorite at the Rich house. This cake captures that same magic by layering bold flavors and luxurious textures. It’s a perfect tribute to the candy, offering a sophisticated and deeply satisfying dessert experience.

Key Elements of the Cake

1. Dark Chocolate Cake Layers

The base of this cake is all about depth and richness.

• Bold Chocolate Flavor: Use dark cocoa powder, like Extra Brute Cacao Barry for intense flavor.
• Moist Texture: Ingredients like buttermilk, oil and water ensure a tender crumb and amplify the chocolate taste (this makes for a thin batter, but don’t let that scare you).

2. Raspberry Filling

The raspberry cream center is the star of this cake, offering a burst of tartness to balance the rich chocolate.

• Tangy and Sweet: Cook fresh or frozen raspberries with sugar and a touch of lemon juice to enhance their natural flavor.
• White Chocolate: Adding the warm raspberry compote over white chocolate, creates a delicious raspberry ganache.
• Freeze Dried Raspberries: The freeze dried raspberries help to enhance the flavor, while also create a dense, fudge-like filling, reminiscent of the candy.

3. Chocolate Fudge Frosting

The cake is crowned with a luscious chocolate fudge frosting, tying everything together.

• Rich and Velvety: Made with butter, cocoa powder, and melted dark chocolate, this frosting is indulgent and smooth.
• Deep Chocolate Flavor: Its bittersweet notes enhance the dark chocolate layers while harmonizing with the raspberry filling.=

How to Assemble the Cake

1. Bake the Dark Chocolate Cake Layers: Let the layers cool completely before assembling to prevent melting the filling or frosting.
2. Prepare the Raspberry Filling: Spread a generous layer of raspberry filling between each cake layer for a vibrant pop of flavor.
3. Frost with Chocolate Fudge Frosting: Cover the cake with a thick coat of fudge frosting, smoothing it out for a professional finish.

Why This Cake Stands Out

This See’s Candies Raspberry Cream-inspired cake is more than just a dessert; it’s a celebration of rich flavors and elegant textures. The combination of dark chocolate and tangy raspberry offers a perfect balance that will delight both chocolate lovers and fruit fans alike.

Perfect for Any Occasion

Whether you’re hosting a party, celebrating a milestone, or simply craving something indulgent, this cake is sure to impress. Its stunning appearance and bold flavors make it a crowd-pleaser for any gathering.

Recreating the magic of See’s Candies Raspberry Cream in cake form is easier than you think. With its rich chocolate layers, tangy raspberry filling, and velvety fudge frosting, this cake delivers a luxurious dessert experience that you won’t forget.

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See’s Candies-Inspired Raspberry Cream Cake

Dark chocolate cake with raspberry ganache filling and chocolate fudge frosting.

Course Dessert

Cuisine Cake

Keyword Chocolate Cake, Fudge Frosting, Raspberry Cream Cake, See’s Candies

Ingredients

For the Dark Chocolate Cake

• 2 cups (240 g) all purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cups (88.5 g) dark cocoa powder
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (240 g) buttermilk, room temperature
• 1/2 cup (109 g) vegetable oil
• 3 eggs, room temperature
• 2 teaspoons (8.4 g) raspberry emulsion
• 1 cup (236.6 g) hot water

For the Raspberry Filling

• 12 ounces fresh or frozen raspberries (thawed if using frozen to help reduce the water)
• 8 ounces white chocolate chips
• 1 ounce about a cup, freeze dried raspberries

For the Fudge Buttercream

• 1 1/4 cups (282.5 g) unsalted butter, room temperature
• 1 cup (125 g) powdered sugar, measured then sifted
• 3/4 cup (88.5 g) dark cocoa powder
• 3/4 cup (276 g) light corn syrup
• 2 teaspoons (8.4 g) vanilla extract
• 10 ounces (283 g) dark or semi-sweet chocolate, melted and cooled slightly
• 1/2 teaspoons (3 g) salt

Instructions

For the Dark Chocolate Cake

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, water, and raspberry emulsion.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a spatula.
• Pour the batter into the prepared pans (about 16 ounces in each pan) and bake for 23 to 27 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Remove the cake pans from the oven and let the layers cool in pans for 10-15 minutes before inverting onto cooling racks to cool completely.

  Wrap the cake layers with plastic wrap and freeze for at least an hour before assembling the cake.

For the Raspberry Filling

• In a medium sauce pan, cook the frozen raspberries over medium heat. As they soften, use a potato masher or a fork to break up the raspberries to release the juices. Allow the berries to simmer on low for about 15 minutes to thicken and allow the water to evaporate. The berry mixture should coat a spoon when it's thickened a little. If you need to, you can add a tablespoon of sifted cornstarch (while the mixture is cooking), to help thicken it.
• Once the berries have cooked through and juice has thickened a little, pour the berries into a fine-mesh sieve that is set over a bowl. Push the juices through to remove the seeds. You'll use about 3/4 cup of the seedless juice but don't throw the rest away. Save it in an airtight container in case you need to thin your mixture later.
• In a microwave safe bowl, pour the hot raspberry puree over the white chocolate chips. Stir until the white chocolate chips melt. If needed, microwave for 30 seconds to melt the chips completely. Stir until smooth.
• In a separate bowl, crush the freeze-dried raspberries into a fine crumb. Push through a fine-mesh sieve to remove the seeds. Discard the seeds and add the raspberry powder to the ganache. Stir until blended. This should start to thicken the mixture.
• Allow to cool to room temperature before adding to the cake. The ganache will thicken as it cools. The texture of the raspberry ganache should be thick, but easily spreadable. If it's too thin, refrigerate it for about 20 minutes or so to set more. To thicken even more, add additional freeze dried raspberry powder.

For the Fudge Frosting

• NOTE: This frosting is quite a bit different than my chocolate buttercream. This texture is denser, more decadent and fudge-like. If you don't want that texture, you can search "chocolate buttercream" or "black buttercream" for alternatives.

  In a microwave safe bowl, heat the chocolate chips in the microwave for about a minute. Stir until smooth and silky.
• In food processor, combine the butter, powdered sugar, cocoa, and salt. Mix until smooth, about 30 to 60 seconds, scraping down the sides and bottom of the bowl about half way through.
• Add corn syrup and vanilla and mix until just combined, about 20 to 30 seconds.
• Scrape down the sides and bottom of the bowl and then add the melted chocolate. Pulse until the mixture is smooth and creamy, about 30 seconds.
• This frosting will get darker as it sets.

Assembly

• Place the first cake layer, top side up, on a cake board or cake stand. Spread half of the raspberry filling over the top of the cake.
• Place a second chocolate cake layer on top and repeat with the filling.
• Cover the entire cake with a thin coat of the fudge frosting. Freeze the cake for 15 to 20 minutes and then continue to frost the cake with the remaining frosting.

Keywords: Raspberry chocolate cake recipe, See’s Candies Raspberry Cream cake, dark chocolate raspberry cake, chocolate fudge frosting, raspberry filling for cake, homemade layer cake recipe, gourmet chocolate dessert.

The post See’s Candies-Inspired Raspberry Cream Cake first appeared on Cake by Courtney.

As promised, with two days until the Fourth, here’s my new Red, White and Blue Berry Cake! This cake was so fun to make and I am so pleased with how it turned out.

Red, White and Blue Berry Cake

For this year’s 4th of July cake, I originally planned to make a cake inspired by those rocket popsicles we ate as kids. But, after I finished the cake layers and saw how gorgeous the cake layers turned out, I knew they needed to be the start of the show. The cake wouldn’t need much else. Plus, last year’s Fourth of July Funfetti Cake was a bit more extravagant. So, this year, I decided to keep it simple and I’m so happy I did!

How to Make Cake Layers

For the base of this cake, I used my Classic White Cake recipe. It’s so good on it’s own, but also really versatile if you’re ever looking to add a flavor to it. For this cake, I knew I wanted the red, white and blue colors, but I also wanted different flavors for each cake layer. However, I did not want to make three different batches of batter. So, I got a little creative.

I ended up making my Classic White Cake up until the buttermilk needed to be added. Everything else was in the batter and mixed well. I then split the batter into three portions and added 1/3 cup buttermilk to one portion, 1/3 cup raspberry puree to another, and 1/3 cup blueberry puree to the third portion. Because I had already done plenty of mixing in my Kitchen Aid stand mixer, I folded in these liquids to make sure not to over mix the batter (which is a reason our cakes sink in the middle sometimes).

How to Create Colors and Flavors in Cake Layers

After adding the raspberry and blueberry purees to two of the cake layers, I wasn’t satisfied with the flavors or the colors of the batter. I wanted more of both. To enhance the flavors, I added a teaspoon of raspberry emulsion to the raspberry cake and a teaspoon of blueberry emulsion to the blueberry cake. This amped up the flavors perfectly!

I also added one drop of Americolor red food gel to the raspberry layer and one drop of blue food gel to the blueberry layer. I love how the colors turned out a bit vintage looking.

Filling and Frosting

In between the layers, I added fresh berries along with my Vanilla Buttercream. I give several tips about making the perfect buttercream in my post about my Classic White Cake. Be sure to check it out HERE.

Decorating

Take a peek at my video below to see the step by step process of how to decorate my Red, White and Blue Berry Cake. I use my go-to Ateco Cake Scraper to make the lines on the side of the cake. It’s the best two dollars you’ll ever spend!

Enjoy!

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Red, White and Blue Berry Cake

Layers of raspberry cake, vanilla cake, and blueberry cake, covered in vanilla buttercream.

Course Dessert

Cuisine Cake

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 1 3-layer, 8-inch cake

Author Courtney Rich

Ingredients

FOR THE CAKE

• 4 large egg whites at room temperature
• 1 whole egg at room temperature
• 3 teaspoons (12.6 g) clear vanilla extract
• 3 cups plus 3 tablespoons (366.5 g) cake flour
• 1 3/4 cups (350 g) granulated sugar
• 1 tablespoon plus 1 teaspoon (16 g) baking powder
• 3/4 teaspoon (4.2 g) salt
• 12 tablespoons (169.5 g) unsalted butter room temperature and cut into cubes
• 1/3 cup (80 g) buttermilk
• 1/3 cup (34 g) raspberry puree
• 1 teaspoon (4.2 g) raspberry emulsion
• 1/3 cup (34 g) blueberry puree
• 1 teaspoon (4.2 g) blueberry emulsion

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
• 6 cups (750 g) powdered sugar measured and then sifted
• 3-4 tablespoons (43.3-57.75 g)heavy whipping cream
• 2 teaspoons (8.4 g) clear vanilla extract
• Pinch of salt
• Berries for garnish
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees. Spray three 8-inch round pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside. 
• In a medium bowl or measuring cup, combine and stir the egg whites, whole egg and the vanilla. Set aside.
• In a bowl of an electric mixer, fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
• With the mixer on low speed, add the butter one piece at a time, about every 10 seconds.
• Once all the butter is added, turn the mixer to medium-low speed and add the egg mixture in three additions, scraping the bowl down between each addition. Mix just until incorporated.
• Using a kitchen scale, divide the batter into three portions, in three separate bowls. 
• In the first bowl, fold in 1/3 cup buttermilk.
• In the second bowl, fold in 1/3 cup raspberry puree and 1 teaspoon raspberry emulsion.
• In the third bowl, fold in 1/3 cup blueberry puree and 1 teaspoon blueberry emulsion.
• Pour each of the different cake batters into their own cake pan, spreading evenly with a small offset palette knife.
• Bake until a cake tester or toothpick comes out with a few crumbs when inserted into the center, about 25 to 30 minutes. Check cake at 23 to 25 minutes or a couple minutes before, and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You're looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake.
• Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.
• Once the cakes are cooled completely, level the tops if needed.
• Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add whipping cream, vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets. 

ASSEMBLY

• Place the first cake layer, top side up. Add about 1 cup of frosting. Spread over the cake layer as evenly as possible. Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake. Add fresh berries, if using.
• Repeat this step until you get to the final cake layer, which you will lay top side down.
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
• After the crumb coat is set, continue frosting and decorating the cake.

The post The Perfect Cake for 4th of July: Red, White and Blue Berry Cake first appeared on Cake by Courtney.

Raspberry Cheese Danish Bundt Cake

My Raspberry Cheese Danish Bundt Cake is inspired by my popular Cheese Danish Cake, which was inspired by the most delicious cheese danish from Farmstead Bakery in St. George, Utah. The Cheese Danish Cake has been such a huge hit and if you haven’t made it yet, I think my mom’s reaction to the cake will definitely convince you to!

As I worked on my new book, “BAKE, by Courtney,” I knew I wanted to create a bundt cake version of the Cheese Danish Cake. As I played around with flavors, I landed on fresh raspberries and a raspberry glaze.

For the Bundt Cake

For the cake, I used the same cake batter from the Cheese Danish Cake, which comes from my Cherry Cheese Pie Cake. These layers are slightly more dense than a typical vanilla cake, but it’s still so tender and moist. We’re using a stick of cream cheese and adding a full tablespoon of vanilla bean paste. The flavor is to-die-for!

Make sure to use fresh raspberries, or sub for another berry like blueberries. Avoid, frozen berries, however, because they’ll release too much water into the cake batter.

Benefits of Making a Bundt Cake

Bundt cakes are known for their distinct ring shape, which is created using a bundt pan with a tube in the center. This unique shape not only makes the cakes visually appealing but also offers several benefits:

1. Even Baking: The hole in the center of the bundt pan allows heat to circulate evenly throughout the cake, leading to consistent baking. This helps avoid undercooked or overcooked areas.
2. Attractive Presentation: Bundt cakes have a beautiful, intricate shape that looks impressive on its own. They require minimal decoration to look stunning, making them a popular choice for parties and events.
3. Versatility: Bundt cakes can be made with a variety of flavors and fillings, from traditional vanilla or chocolate to more exotic options like lemon, almond, or pumpkin. Bundt cakes are great all year and for any occassion!
4. Moist Texture: The design of the bundt pan helps keep the cake moist and tender, as the cake is typically baked more evenly.
5. Simple to Serve: The ring shape of a bundt cake makes it easy to slice and serve uniformly – and we love convenience of serving at parties with big groups.

Which Bundt Pan Should I Use?

For this bundt cake recipe, I used the Nordic Ware Brilliance Bundt Pan. The same of this pan is truly so stunning and I love how the glaze falls between the lines so perfectly, almost like a drip on a layered cake!

How Do I Make Sure My Cake Doesn’t Stick to My Bundt Pan

I have three tips for making sure your cake doesn’t stick to the bundt pan:

• Spray well with nonstick spray
• Dust with flour, or in this case, cocoa powder
• Allow the cake to cool COMPLETELY before inverting the pan into a cake plate to serve.

That last one is key! Give the cake a while to cool before flipping it out. When we try to flip the cake while it’s still warm is when the cake will stick and fall apart.

More BUNDT CAKES TO TRY

Print

Raspberry Cheese Danish Cake

Moist and tender cream cheese cake with fresh raspberries and a raspberry cream cheese glaze.

Course Dessert

Cuisine Cake

Keyword Bundt Cake, raspberry, Raspberry cheese danish bundt cake

Ingredients

FOR THE CAKE

• 3 cups (360 g) all-purpose flour
• 1 tablespoon (12 g) baking powder
• 1 teaspoon (6 g) salt
• 8 ounces cream cheese, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 1 cup (218 g) grapeseed oil
• 1 tablespoon (13 g) vanilla bean paste
• 3 eggs, at room temperature
• 1 cup (240 g) buttermilk, at room temperature
• 1 cup (about 125 g) fresh raspberries

For the Glaze

• 1 cup (about 125 g) raspberries
• 1 cup (125 g) powdered sugar
• 2 ounces cream cheese

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 10 or 12 cup bundt pan with nonstick spray. Coat the inside of the pan with granulated sugar. Set aside.
• In a medium size mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
• Add the sugar and grapeseed oil and continue to beat on medium-high speed until light in color and fluffy in texture, about 2 to 3 minutes.
• Add the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl in between additions. Stir in the vanilla bean paste.
• Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk, another 1/3 of the flour, the second half of the buttermilk, and then the remaining flour mixture. Stir until just combined.
• Gently fold in the raspberries.
• Pour the batter into the prepared pan and bake for 60 to 65 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Remove from oven and place the bundt pan on a cooling rack to cool completely. Allow the cake to cool for about an hour, until it’s room temperature, before inverting the cake on a cake stand. Allowing the cake to cool completely in the pan helps the cake to release from the sides cleanly when it’s time to take the cake out.

For the Glaze

• Puree the raspberries in a blender or food processor. Strain the mixture to remove the seeds.
• In a medium size mixing bowl, stir together the raspberry juice, powdered sugar and cream cheese.
• Drizzle over the bundt cake.

The post The Best Raspberry Cheese Danish Bundt Cake first appeared on Cake by Courtney.

Raspberry Chocolate Truffle Cake

With Valentine’s Day just around the corner, it’s time for a decadent, chocolate cake! While Ryan and I don’t really celebrate Valentine’s Day, I love doing some fun surprises for the kids, and that always includes a treat! (Kids seem to make every holiday a little more magical, don’t you think?)

Our favorite Valentine’s Day treats are chocolate-covered strawberries and Sees Candy. Something about those feels fancy and decadent, and who doesn’t love to feel fancy every now and then! With our favorite Valentine’s treats in mind, I made a Strawberry Dark Chocolate Truffle Cake a few years ago. It turned out so incredibly delicious and instantly became one of my mom’s favorite cakes. (She actually named it!).

This year, I wanted to revisit the chocolate-dipped fruit idea, but with raspberries!

How to Make the Raspberry Chocolate Truffle Cake

As you plan to make this cake, take note of the five different elements, as well as the bake time for the cakes. I recommend splitting this cake up over the course of a few days.

• 1: cake layers
• 2: filling and buttercream
• 3: ganache and decorating

Chocolate Cake

This chocolate cake is a half of my regular dark chocolate cake recipe. You’ll be using one 8-inch round cake pan and baking at 325 for about 30 to 35 minutes. Remember, when you insert a toothpick in the center of your cake, it should come out with a few moist crumbs on it. That’s when you know it’s ready!

Raspberry Cake

The raspberry cake is so flavorful and tender! I think you might characterize it as slightly more dense, but in a good, moist kind of way. Definitely not pound cake-like – more tender and moist kind of dense. You’ll be using freeze-dried raspberries, in addition to a raspberry compote (which is just raspberries cookies and pureed over the stove). The color is a beautiful natural pink. However, if you find that yours don’t look as pink as mine, it may be that your freeze-dried raspberries weren’t as bright. No worries! Just add a little red or pink food coloring to brighten it up, if you want.

ALSO! Just a heads up, the raspberry cake doesn’t get as tall as the chocolate cake.

Raspberry Cream Filling

You may remember this filling from my Chocolate Raspberry Swiss Roll. It’s incredibly easy to make and incredibly delicious. You will need a food processor or blender for this one. Mixing the ingredients at such a high speed creates a stable whipped filling without any kind of added gelatin. It’s awesome!

Chocolate Buttercream

For the chocolate buttercream, I’m using my go-to recipe you’ve probably seen on here with several cakes. It’s silky, smooth and full of chocolate flavor. When making the buttercream, remember to heat the cream, pour it over the chocolate chips, and then stir to make a ganache – before adding it to the butter and powdered sugar. This ensures you don’t get any chunks of chocolate in your buttercream.

Chocolate Ganache

For the chocolate ganache, we’re using heavy cream and chocolate. Simple as that. We want it to cool to room temp before using in the cake, but then save some for the drip. When you’re ready for the drip, just reheat the ganache to think it out a little.

How to Stack and Decorate This Cake

Now for the stacking and decorating! My favorite part!

Before starting, use a cake leveler or serrated knife to split each cake layer in half. If you’re making your layers ahead of time and freezing them, I like splitting them before I freeze them.

Step 1: Stack and Crumb Coat

Step 2: Frost and Decorate

Now it’s time to do our final coat of frosting and decorate the cake.

Tools I like to use for decorating:

• Offset and straight spatulas
• Acrylic disk
• Scrapers
• Drip bottle
• Piping bag

You’ll find them all HERE.

Some fresh raspberries and chocolate shavings also look amazing on this cake.

Don’t you just love how all the colors pop!

Cake Making Tips

Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Beat the butter and sugar for a few minutes on medium-high speed, until light and fluffy. 
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Enjoy!

Similar Recipes You’ll Love

• Strawberry Dark Chocolate Truffle Cake
• How to Decorate a Cake with Raspberries
• 5 Fun Valentine’s Day Cake Ideas
• Raspberry Oreo Cake with Cookies and Cream Filling
• The Best Raspberry Cream Cupcakes

Print

Raspberry Chocolate Truffle Cake

Chocolate cake, raspberry cream, chocolate ganache, raspberry cake and chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword Raspberry Chocolate Cake, Raspberry Chocolate Truffle Cake, Valentine’s Cake

Prep Time 2 hours hours

Cook Time 1 hour hour

Total Time 3 hours hours

Servings 20 people

Author Courtney Rich

Ingredients

FOR THE CHOCOLATE CAKE

• 1 1/4 (150 g) cups all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/2 cup (59 g) dark cocoa powder
• 1 teaspoon (4 g) baking soda
• 1/2 teaspoon (2 g) baking powder
• 1/2 teaspoon (2.8 g) kosher salt
• 1/2 cup (120 g) buttermilk at room temperature
• 1/4 cup (54.5 g) vegetable oil
• 2 large eggs at room temperature
• 1/2 teaspoon (2.1 g) pure vanilla extract
• 1/2 cup (118.3 g) hot water

FOR THE CHOCOLATE BUTTERCREAM

• 2 cups (452 g) unsalted butter slightly cold
• 10 oz. dark or semi sweet chocolate chips
• 5 cups (625 g) powdered sugar measured and then sifted
• 1 teaspoons (4.2 g) pure vanilla extract
• 1/4 cup (57.75 g) heavy cream
• Pinch of salt

FOR THE RASPBERRY CAKE

• 3/4 cup (150 g) granulated sugar
• 1/2 cup (113 g) unsalted butter at room temperature
• 1 egg at room temperature
• 2 egg whites at room temperature
• 1/2 tsp (2.1 g) vanilla
• 1 tsp (4 g) baking powder
• 1 1/4 cups (143.75 g) cake flour
• 1 oz freeze dried raspberries measured and then pulverized into a powder
• 1/2 tsp (2 g) salt
• 1/2 cup (120 g) sour cream at room temperature
• 1/2 cup (116 g) raspberry puree about 1 1/2 cups chopped raspberries, pureed and simmer over the stove to thicken and reduce to 1/2 cup

FOR THE RASPBERRY CREAM FILLING

• 2 cups (455 g)heavy cream
• 1/2 cup (100 g) sugar
• 1/2 oz. (15 g) freeze dried raspberries measured and then pulverized into a powder

FOR THE CHOCOLATE GANACHE

• 1 cup (175 g) dark or semi sweet chocolate chips
• 3/4 cup (173 g) heavy cream

Instructions

FOR THE CHOCOLATE CAKE

• Preheat the oven to 325 degrees F. Spray one 8-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the parchment paper. Set aside.
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, water and vanilla. Whisk until combined.
• With the mixer on low speed, slowly add the wet ingredients to the dry. Mix just until combined and then scrape down the sides and bottom of the bowl and mix again briefly (only about 20 seconds).
• Pour the batter into the prepared pan. Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it.
• Cool in the pan for 10 to 15 minutes, then turn them out onto a cooling rack and cool completely. (I like to spray my cooling racks with nonstick spray to ensure non of the cake sticks to the racks).
• Divide the cake layer, horizontally. Wrap the entire cake layer in plastic wrap and freeze until ready to use.

FOR THE CHOCOLATE BUTTERCREAM

• In a bowl fitted with a paddle attachment, beat the butter on medium-high speed for about two minutes.
• Slowly add the ganache mixture (from the buttercream recipe section) and beat on medium speed until smooth. Scrape down the sides of the bowl and mix for another 30 seconds.
• With the mixer on low speed, gradually add the powdered sugar and mix until combined.
• Add the vanilla and salt. Turn the mixer to medium-high and beat the frosting for another 3-4 minutes until light and fluffy.
• Before frosting your cake, use a wooden spoon to hand mix the frosting to push out air bubbles.

FOR THE RASPBERRY CAKE

• Preheat your oven to 325 degrees F. Spray one 8-inch round cake pan with cooking spray. Line the bottom with parchment. Spray again. Set aside.
• In a medium sized mixing bowl, whisk together the flour, baking powder, salt and freeze dried raspberries. Set aside.
• In a mixer fitted with the paddle attachment, beat the sugar and butter for about 2 minutes, until light and fluffy.
• Add the egg and egg whites, one at a time, and mix well after each addition. (Be sure to scrape the sides and bottom of the bowl between each addition too). Add the vanilla.
• With the mixer on low, alternatively add the flour mixture with the raspberry puree, starting and finishing with the flour mixture. Mix until just incorporated. Fold in the sour cream.
• Bake the cake for about 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.
• Let cool completely and then divide the layer like you did with the chocolate cake.

  NOTE: The raspberry cake doesn't get as tall as the chocolate cake. You didn't do anything wrong if it's not as tall as the chocolate cake.

FOR THE RASPBERRY CREAM FILLNG

• In a food processor or blender, pulse the freeze dried raspberries until they resemble a powder.
• Add the sugar and cream. Scrape down the sides and corners to gather all the fruit powder.
• Pulse the mixer for about 1 to 2 minutes or until the texture becomes thick like Greek yogurt. Keep chilled until ready to use.

FOR THE GANACHE

• In a microwave safe bowl, heat the cream on medium-high heat for about 1 minute.
• Pour the cream over the chocolate chips and stir until the chocolate chips are melted and you've created and silky smooth texture. If the chips aren't melting all the way, you can microwave the mixture in 20 second intervals, stirring each time, until you've reached the desired consistency.

ASSEMBLY

• Starting with the chocolate cake, place the first half of the chocolate cake on a cake board. Spread about 1 cup of of the raspberry cream over the cake layer. Drizzle and spread chocolate ganache over the cream filling.
• Place one of the raspberry cake layers on top of the ganache and spread with 1 cup of the chocolate buttercream.
• Repeat step 1 and finish with the second raspberry cake layer on top (top-side down).
• Apply a thin layer of the chocolate buttercream around the entire cake. This thin layer of frosting is your crumb coat. After you apply the crumb coat, you'll put the entire cake into the freeze for 10 to 15 minutes. This sets the crumb coat and locks the crumbs in place so you don't have them in your final coat of frosting.
• Once the cake has chilled for 10 to 15 minutes, continue to frost the cake with the remaining chocolate buttercream. You can then use extra ganache, buttercream and raspberry cream to decorate the top, if desired.

The post Raspberry Chocolate Truffle Cake with Chocolate Ganache first appeared on Cake by Courtney.

Hard to believe February is here tomorrow! January is truly the longest month of the year and I’m not one bit sad to say goodbye to it.

With Valentine’s Day just around the corner, I have more Valentine’s Day desserts coming your way!

Raspberry Cream Cupcakes

Last week I posted my new Pink Pavlova and today we have my new Raspberry Cream Cupcakes made with a tender vanilla bean cupcake and raspberry cream. The combination of these two simple elements is a light, but truly delicious treat.

Ingredients You Need to Make Vanilla Cupcakes

These vanilla cupcakes are easy-to-make and bake up beautifully. To get started, make sure you have the following ingredients on hand:

• Unsalted butter
• Granulated sugar
• Egg whites
• Vanilla extract or vanilla bean paste (I like the latter)
• Buttermilk
• Cake flour
• Baking powder
• Salt
• Sour cream

How to Make the Perfect Vanilla Cupcakes

To get started, line two cupcake tins with cupcake liners.

• In the bowl of an electric mixer, you’ll start by combining the butter and sugar. Remember, butter and all ingredients coming from the fridge should be ROOM TEMPERATURE before you start.
• Beat the butter and the sugar on medium-high speed until light in color and fluffy in texture.
• Gradually add the egg whites and vanilla. Make sure to scrape down the bottom and sides of the bowl between additions to ensure all of the ingredients are incorporated evenly.
• Beat the batter for an additional 3 to 5 minutes on medium-high speed until the batter is smooth and nearly double in size.
• With the mixer on low, alternately add the flour, baking powder, and salt with the buttermilk. Stir just until combined (meaning, no streaks of flour remain). Do not overmix.
• Fold in the sour cream. PRO TIP: the sour cream adds fat – fat adds and helps retain moisture in the cake.
• Fill each cupcake liner about 2/3-3/4 full and bake at 325 for about 20 minutes.

Raspberry Cream

The whipped cream filling for this cake is truly something special. You’ll be amazed at how easily this comes together and how stable it is. We’re even piping with it!

What You’ll Need:

• Food processor
• Heavy whipping cream
• Granulated sugar
• Freeze-dried raspberries (you CANNOT use fresh or frozen berries – the reason the cream can get so thick is because the freeze-dried fruit, when pulverized, absorbs some of the moisture from the cream and helps to create a Greek yogurt like texture.

How to Make Raspberry Cream

• The raspberry cream is best made in a food processor, but can also be done in a blender.
• Make sure to use a high-fat heavy whipping cream. I like 40% Darigold.
• Start by processing the freeze-dried raspberries in your food processor until the fruit resembles a powder.
• Add the sugar and cream and pulse until the mixture thickens. It will have the texture of Greek yogurt.

If you don’t want raspberry filling, you can sub any freeze-dried fruit for the raspberries.

More Recipes You’ll Love

• 7 Cute and Easy Valentine’s Cake Ideas
• How to Decorate a Cake with Raspberries
• The Best Way to Fill a Cake with Raspberry Filling
• The Best Strawberry Buttercream Frosting for Cake
• How to Turn Cakes into Cupcakes

Print

Raspberry Cream Cupcake

Tender and flavorful vanilla bean cupcakes with raspberry cream frosting.

Course Dessert

Cuisine Cupcake

Keyword raspberry, Raspberry Cream Cupcake, Raspberry Cream Filling, vanilla, Vanilla Cupcake

Servings 24 people

Ingredients

FOR THE CUPCAKES

• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 large egg whites, room temperature
• 1 tbsp. (13 g) vanilla bean paste or pure vanilla extract
• 1/2 cup (120 g) sour cream, room temperature
• 3 cups (345 g) cake flour
• 1 tbsp. (10 g) baking powder
• 1 tsp. (5 g) salt
• 1 cup (240 g) buttermilk, room temperature

FOR THE RASPBERRY CREAM

• 1/2 cups (15 g) freeze dried raspberries, ***You cannot sub with fresh or frozen berries***
• 1/2 cup (100 g) granulated sugar
• 2 cups (460 g) heavy whipping cream, cold

Instructions

FOR THE CUPCAKES

• Preheat your oven to 325 degrees F. Line two cupcake tins with cupcake liners. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed. The mixture should be light and fluffy.
• Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition.
• Add the vanilla bean paste or extract and beat until incorporated.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 flour mixture, 1/2 cup buttermilk and the final 1/3 flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Fold in the sour cream.
• Fill each cupcake liner about 2/3-3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

FOR THE RASPBERRY CREAM

• In a food processor, pulse the freeze dried raspberries until they resemble a powder.
• Add the sugar and the cream. Scrape down the sides and corners of the food processor.
• Pulse the mixture for about 2 minutes, until the cream becomes thick – like Greek yogurt.
• Keep refrigerated until ready to use.

The post The Best Raspberry Cream Cupcakes first appeared on Cake by Courtney.

Jelly Donut Bundt Cake

Friends, you are going to love how easy and how delicious this Jelly Donut Bundt Cake is to make! We’re taking my classic vanilla cake, adding a fruit swirl, a fruit sugar coating, and baking it in a bundt pan. I love this vanilla cake so much. It’s light and fluffy, moist, and full of flavor.

How to Bake Moist Cakes From Scratch

It’s probably one of the most frequently asked questions in baking. How do I bake moist cakes from scratch?

It seems like it would be simple, right? Follow a recipe and get a moist cake. Unfortunately, it’s not always that easy. Sometimes, we are unaware of how certain substitutions, incorrect measuring, mixing speeds, etc, can affect our cakes.

So let’s review what helps create moist cakes.

How to Bake Moist Cakes From Scratch

Ingredients

• Use real butter: I’m usually not very picky about what brand of butter you use in a cake. But, using butter, not margarine is hugely important and impactful on the texture of your cake. Did you know margarine has more water content than butter. It’s also made from plant oils, whereas, butter is made from dairy and rich in saturated fats. That fat helps create moisture in our cakes. So when you’re at the store, make sure you reach for butter (I always use unsalted), not margarine.
• Measure dry ingredients correctly: The most accurate way to measure dry ingredients is with a scale. However, if you don’t have a scale, the next most accurate way to measure flour is as follows: fluff the flour with a spoon, lightly spoon the flour into your measuring cup, and carefully level it off with a knife. If you measure incorrectly, you’ll end up with too much flour, which can cause your cake to taste dry and dense.
• Add fat: make sure you’re adding some kind of fat to your cake batter. Fat creates and retains moisture in our cake layers. If I’m using all egg whites in a cake recipe, like this one, I make sure to add sour cream for fat. This helps to create a moist crumb.

Tools and Baking

• Bake at 325 degrees F and keep an eye on the cake: I know this may sound obvious to some, but it’s worth going over because it’s an easy fix. If your cakes are coming out dry, it could be that you’re over baking them. Remember, when you insert a toothpick into the center of your cake to check “doneness,” you want the toothpick to come out with a few moist crumbs on it. Your cake layers continue to bake for a few minutes as they cool in the cake pans. Another alternative to making sure you bake moist cakes from scratch is turning down your oven temperature. I now bake all my cakes at 325 degrees F.
• Use good quality cake pans that are light metal: using good quality cake pans can enhance how your cakes bake – both in height and texture. If you’re using dark colored pans, you’re likely going to get dark, dry edges because a dark pan heats up quicker as your cake is baking. I always suggest using Fat Daddio pans. This brand specializes in making light colored pans that distribute heat evenly.
• Mix on low speed: Did you know that over-mixing your cake batter can create a dry, dense cake that doesn’t rise? Sure does! When you add your dry ingredients to your wet ingredients, mix on low just until the dry ingredients are incorporated. Stop the mixer and scrape down the sides and bottom of your bowl. Then mix again for another 20 to 30 seconds.
• Serve your cake at room temperature: Yes, I said it. And I know it’s controversial. I know many of you like cold cake, and if you do, then keep eating cold cake and enjoy! However, if you’re serving your cake cold, just remember that the texture of the cake layers and buttercream will be different than when you serve cake at room temperature. I think sometimes we associate cold cake with dry cake, when in fact, the cake isn’t actually dry and just needs to be left at room temperature for a little longer.
• Store cake in the freezer not the fridge: One of the reasons your cake may end up dry is due to how you store the cake if you’re not serving it right away. Storing your cake in the fridge for a night is definitely ok. Just make sure it’s covered really well (i.e. in a cake carrier or box), so that the air doesn’t dry it out. If you need to store your cake for longer than a night, the freezer is a better option. You can head HERE to read my blog post about freezing, thawing and transporting your cakes.

Can I use a different fruit flavor?

Absolutely! I used my favorite raspberry preserves to to fill this cake. However, you can use any fruit jam/preserves of your liking. You can even mixing up the fruit and sugar coating. I did raspberry jam and freeze dried raspberries, but feel free to mix it up.

Pro Tips for Mixing Cake Batter

When you’re making the cake batter, don’t forget these important tips to ensure your texture is light and fluffy and the cake rises well:

• Use room temperature ingredients – room temperature ingredients will mix better together and are better absorbed by the dry ingredients, which helps your cake to rise better.
• Beat the butter and sugar together for a few minutes – we want the texture to become light and fluffy. And then, when you add the eggs, add them one at a time, making sure to mix well between each addition.
• Mix on low speed once you add the dry ingredients – as mentioned above, this ensures you don’t overbeat the batter, which can cause it to not rise and taste dry.

More Bundt Cakes to Love

Print

Jelly Donut Bundt Cake

Tender and flavorful vanilla bundt cake with raspberry swirl and a freeze dried raspberry and sugar coating.

Course Dessert

Cuisine Cake

Keyword Cake recipe, Jelly Donut Bundt Cake, raspberry, Vanilla Bundt Cake, Vanilla CAke

Servings 20 people

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 large egg whites, room temperature
• 1 tbsp. (13 g) vanilla bean paste or pure vanilla extract
• 3 cups (345 g) cake flour
• 1 tbsp. (10 g) baking powder
• 1 tsp. (5 g) salt
• 1 cup (240 g) buttermilk, room temperature
• 1/2 cup (120 g) sour cream, room temperature

FOR THE SUGAR COATING

• 2 ounces (57 g) freeze dried raspberries
• 1/2 cup (50 g) granulated sugar
• 4 tablespoons (56.5 g) unsalted butter, melted

For the Filling

• 1/2 cup (144 g) raspberry jam

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 10-cup or larger bundt pan with nonstick spray and dust with sugar to cover the pan. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar for 3 to 5 minutes on medium-high speed. The mixture should be light and fluffy in texture.
• Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.
• Add the vanilla and mix until incorporated.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 flour mixture, 1/2 cup buttermilk and the final 1/3 flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Fold in the sour cream.
• Pour half of the batter in the bundt pan. Carefully dollop the raspberry jam on the batter. Pour the remaining batter on top of the jam. Bake the cake for 50 to 60 minutes. (Mine took 55 minutes).
• Remove from oven and let cool completely in the bundt pan before removing.

FOR THE Sugar coating

• Using a food processor of blender, pulse the freeze dried raspberries to a powder.
• In a small mixing bowl, stir together the sugar and the raspberry powder.
• Using a pastry brush, coat the cake with butter and then cover with the sugar mixture.

The post The Most Delicious Jelly Donut Bundt Cake first appeared on Cake by Courtney.

Oreo Inspired Cakes

I love Oreos. I mean, who doesn’t? Dunked in milk or slathered with peanut butter… it’s a classic, childhood favorite that I’d still reach for to this day. My love for Oreos has inspired many of cake flavors.

Oreo Inspired Cakes

And it continues to inspire even more!

Raspberry Oreo Cake

Next up, Oreos and raspberries! That may not be one of the first flavor combinations you think of when you think about pairing Oreos with something, but let me assure you, it’s a delicious one! It’s much like eating a chocolate covered raspberry… but with Oreos!

For this cake, I’ve baked the raspberry cake layers on Oreo cookie crusts, and filled the cake with my favorite cookies and cream whipped filling, and then slathered the entire cake with a raspberry Oreo buttercream.

How to Make Raspberry Reduction

The first item on the list to make is the raspberry reduction. This fruit reduction is going to help flavor the cake layers, as well as the buttercream. I like making this element a day or two before I make my cake so it has time to cook, cool, and then thicken a tad more in the fridge overnight.

To make the raspberry reduction, you’ll simply simmer the fresh or frozen raspberries in a saucepan over medium-low heat. The goal here is to reduce the water content in the raspberries, so don’t be surprised if this takes a little while. We want the raspberries to cook down, and after we strain the mixture, we should end up with 1.5 cups of raspberry reduction.

You’ll use this in the cake layers, as well as the buttercream.

What should I do with extra reduction?

You’ll have a little reduction leftover after you make the layers and the buttercream. With this extra 1/4 cup leftover, you can drizzle a little of the reduction on the filling as you stack the cake, or you use it to decorate the top of your cake.

No Bake Oreo Cookie Crust

When you’re ready to make the cake layers, you’ll first start with the Oreo cookie crust. This is a no bake element, so you’ll simply grind the Oreos (with the cream still in them) into a fine sand-like consistency. Mix the Oreo crumbs with butter and a little salt, and your crust is ready to go.

After you evenly divide the mixture into each of the three 8-inch cake pans, make sure you press firmly to create the crust. Set aside until the cake batter is ready.

Raspberry Cake

This raspberry cake is so flavorful and so moist. To get the real raspberry flavor, we’re using a combination of raspberry reduction and raspberry extract or emulsion. I prefer the emulsion, but know the extract can sometimes be easier to find. Either will work great.

We’re also adding egg whites, buttermilk, and cake flour to this recipe to ensure really tender and moist cake layers.

I noticed the color of the cake batter was a little dull, so I added a couple drops of pink food coloring.

Cookies and Cream Filling

The filling in this Raspberry Oreo Cake is the same filling I use in my Cookies and Cream Cake. It’s SO stinkin’ good, you guys! And it’s just whipped cream and Oreos folded into a mixture of cream cheese and powdered sugar. It’s super simple and utterly delicious. I’m not sure how I didn’t devour it all before actually making my cake… because I was certainly trying!

The filling can be made ahead of time and stored in the fridge. Just don’t add the cookie chunks until you’re ready to assemble the cake.

Raspberry Oreo Buttercream

For the buttercream, I’ve started with my classic Vanilla Buttercream and worked in some of the raspberry reduction and Oreo crumbs. I think it’s really important and helpful for smoothing the sides of your cake to make sure you’ve really crushed the Oreos into a fine sand-like consistency. That way, you won’t have a ton of chunks in your buttercream.

Similar to the filling, if you want to make the buttercream ahead of time, don’t add the cookie crumbs until you’re ready to stack and decorate the cake.

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Raspberry Oreo Cake

Raspberry cake baked on Oreo cookie crust, with a Oreo cream filling and raspberry Oreo buttercream.

Course Dessert

Cuisine Cake

Keyword Oreo, Oreo Raspberry Cake, raspberry, Raspberry Oreo, Raspberry Oreo Cake

Ingredients

For the Raspberry Reduction (used in the cake and buttercream)

• 30 ounces raspberries, fresh or frozen

For the Chocolate Cookie Crust

• 25 Oreo cookies
• 4 tablespoons (56.5 g) unsalted butter, melted
• 1/2 teaspoon (3 g) salt

For the Raspberry Cake

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 1 3/4 cup (300 g) granulated sugar
• 1 cup (226 g) unsalted butter, at room temperature
• 5 (about 160 g) egg whites, at room temperature
• 2 teaspoons (8.4 g) raspberry extract or emulsion
• 1 teaspoon (4.2 g) vanilla
• 3/4 cup (175 g) buttermilk, at room temperature
• 3/4 cup (125 g) raspberry reduction
• 1-2 drops pink food coloring, optional

FOR THE FILLING

• 3/4 cup (173.25 g) heavy whipping cream
• 6 ounces cream cheese, at room temperature
• 2 cups (250 g) powdered sugar, measured and then sifted
• 8 Oreo cookies, broken into chunks

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 3 tablespoons (43.3 g) heavy whipping cream
• 8 tablespoons raspberry reduction
• 2 teaspoons (8.4 g) raspberry extract or emulsion
• 6 Oreo cookies, pulverized into fine crumbs
• 1-2 drops pink food gel, optional
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

Instructions

For the Raspberry Reduction

• Simmer raspberries over medium-low heat until the mixture softens and the berries break, releasing juices.
• Use a spoon or fork to smash the berries.
• Continue to cook the raspberries until the mixture reduces to 1 1/2 cups.
• Strain the raspberry seeds.
• The reduction is best to make the day before and store in the refrigerator.

For the Chocolate Cookie Crust

• Spray three 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
• Pulse Oreos in a food process to create a fine crumb.
• Add the melted butter and salt and pulse to combine. Mixture should resemble wet sand.
• Evenly divide the crumbs between the three pans and firmly pat into an even crust.
• Set aside while you make the cake batter.

FOR THE RASPBERRY CAKE

• Preheat your oven to 325 degrees F.
• In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar for about 2 minutes, until light and fluffy. The mixture should be lighter in color and fluffier in texture.
• Add the egg whites, one at a time, and mix well after each addition. (Be sure to scrape the sides and bottom of the bowl between each addition too). Add the raspberry extract or emulsion and vanilla.
• With the mixer on low, add 1/3 of the flour mixture, followed by half of the raspberry puree and half of the buttermilk. Stir in another 1/3 of the flour mixture, the remaining raspberry puree and buttermilk and then the remaining flour. Mix until just incorporated.
• Pour the cake batter on top of the Oreo crusts, about 16 ounces of batter in each pan. Bake the cakes for about 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.
• Let cool in the pans for about 15 minutes before inverting them onto wire racks to cool completely.

FOR THE FILLING

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
• In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar. Beat for a couple minutes until smooth.
• Fold in the whipped cream until no streaks of whipping cream remain. Fold in the crushed Oreos.
• ***Best to make right before you assemble the cake so the cookies don’t get soggy. If you want to make this ahead of time, just leave out the Oreos until you’re ready to assemble.

FOR THE BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the heavy cream, raspberry reduction, and raspberry extract or emulsion. Increase the speed to medium-high and beat the buttercream for 3 to 5 minutes. It should get lighter in texture and color.
• Stir in the cookie crumbs.
• ***If you’re making the buttercream ahead of time, leave the cookie crumbs out until you’re ready to stack and decorate the cake.

Assembly

• Place the first cake layer top side up, in the center of the cake board. Pipe a rim of buttercream around the edge of the cake and then fill the center with about 1 cup of the cookies and cream filling.
• Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.
• Place final cake layer, top side down.
• Crumb coat the entire cake with a thin layer of the buttercream and freeze for about 10 to 15 minutes to set this layer of frosting.
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.

The post Raspberry Oreo Cake with Cookies and Cream Filling first appeared on Cake by Courtney.

I’m excited for you to try something a little different today! This easy pavlova recipe is going to knock your socks off with it’s meringue-like texture and vanilla custard filling.

What is a Pavlova?

This may be a different type of layered cake, but don’t let that scare you off. A pavlova is actually quite easy to make. A traditional pavlova is a meringue-based dessert, made with egg whites, sugar, a little cornstarch, and flavorings (i.e. vanilla extract).

How Do You Make a Pavlova?

To make a pavlova, you’ll start by beating egg whites to a medium stiff peak. As your peak begins to form, you’ll gradually (very gradually) add the granulated sugar. Once the sugar is added and the meringue now has stiff peaks, you’ll fold in the cornstarch, flavoring of choice, and food coloring (if using).

Once the meringue is finished, you’ll gently pour the meringue onto a parchment paper lined baking sheet. Using a spatula, shape the meringue into a fairly level circle, about 8 to 9 inches wide. You’ll then bake the pavlova on a low heat for about 45 to 50 minutes. When the baking time is complete, turn the oven off and let the meringue cool completely in the oven – about another hour.

In my recipe, you’ll actually be creating two pavlova rounds. If you don’t want a layered look, just half the recipe and bake one pavlova.

What Does a Pavlova Taste Like?

A pavlova has a similar texture to a macaron and tastes of sugar and the flavoring you’ve chosen to bake with (most likely vanilla), but it also gets added richness from the custard (or whipped cream) and fresh fruit.

Ingredients You Need for Pavlova

A classic pavlova is made with 5 ingredients.

• Egg whites – use egg whites to create the volume and base of the pavlova.
• Sugar – sugar not only sweetens the pavlova, it also stabilizes the egg whites by holding them together both in the oven and as the whole pavlova cools. Sugar also helps to achieve the crisp texture.
• Acid – I’m using a teaspoon of white vinegar in my recipe, but you can easily substitute it for apple cider vinegar or lemon juice. If you don’t have vinegar on hand, you can use 1/2 teaspoon of cream of tartar. The acid helps the egg whites hold onto air.
• Cornstarch – helps to create a fluffier center
• Vanilla extract – purely for flavor!

NOTE: when baking, you’ll preheat your oven to 350 degrees F., but once you place the pavlova in the oven, that temperature needs to be reduced to 225.

Ingredients You Need for the Vanilla Custard

• Instant vanilla pudding
• Sweetened condensed milk
• Water
• Heavy whipping cream

Other Beginner Cake Recipes You’ll Love

• Brownie Berry Torte
• Oreo Banana Brownie Trifle
• Lemon Poppy Seed Bundt Cake
• Classic Yellow Cake
• Best Cakes for Beginner Bakers

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Pink Pavlova with Vanilla Custard

Pavlova layers stacked with vanilla custard and fresh berries.

Course Dessert

Cuisine Cake, pavlova

Keyword Pavlova, Pink Pavlova, Valetine’s Dessert, Vanilla Custard

Servings 20

Ingredients

FOR THE PAVLOVA

• 8 (about 260 g) egg whites
• 1/4 teaspoon (1.5 g) salt
• 2 cups (400 g) granulated sugar
• 4 teaspoons (10 g) cornstarch
• 2 teaspoons (5 g) cream of tartar, OR 2 teaspoons white vinegar
• 2 teaspoons (8.4 g) vanilla extract or vanilla bean paste
• a couple drops of pink food coloring (optional), I used Americolor Soft Pink
• NOTE: This recipe makes TWO pavlovas. You can split the recipe in half for one layer.

FOR THE CUSTARD

• 1 box (3-ounces) instant vanilla pudding mix
• 1 can (14-ounces) sweetended condensed milk
• 1/2 cup water
• 1 cup (240 g) heavy whipping cream

GARNISH

• fresh berries

Instructions

• Preheat your oven to 350 degrees F. (NOTE: you will reduce this temperature later).

  Line two baking sheets with parchment paper. Trace a circle on each, using an 8-inch or 9-inch round cake pan as your guide. Flip the parchment paper over, so the pencil doesn't get on the pavlova. Set aside.
• In the bowl of an electric mixer, with the whisk attachment, beat the egg whites and salt on medium-high speed until soft peaks begin to form.

  Note: the eggs will foam first and then come together to create soft, white peaks. Be patient. This will take a few minutes.
• Once the soft peaks have formed, gradually (very gradually), add the sugar (about one tablespoon at a time).
• After the sugar is incorporated and stiff peaks have formed, stop the mixer and fold in the cornstarch, cream of tartar (or vinegar), vanilla bean paste, and food coloring (if using).
• Divide the meringue in half and pour one half onto each of the parchment sheets with circles on them. Gently spread the meringue to the edge of the circle you drew, making sure the top is fairly level. The edges don't need to be perfectly round or even. In fact, the more rustic and left alone, the better.
• Place the pavlovas in your oven. If you have two ovens, you can place one baking sheet in each. If you have one oven, you can place both baking sheets in at once, on two different racks, making sure to switch the baking sheets halfway through baking.
• When you place the pavlova in the oven, immediately reduce the temperature to 225 degrees F.
• TWO OVENS: If you are using two ovens with one pavlova in each, your bake time will be about 50 to 60 minutes.

  ONE OVEN: If you are using one oven with two pavlovas, your bake time will be closer to 70 to 90 minutes.

  You are looking for the meringue to harden, but not get too brown or crack too much around the edges.
• Once the pavlova is done baking, turn the oven off and allow the pavlova to cool completely in the oven.

For the Custard

• To make the custard filling, whisk together the sweetened condensed milk and water until combined. Stir in the pudding mix and then refrigerate until set, about 5 to 10 minutes.
• Using a whisk attachment, beat the heavy whipping cream until stiff peaks form. Fold whipped cream into the pudding mixture.

Assembly

• Place one pavlova layer on a cake stand or plate. Cover with half of the pudding mixture and then fresh berries. Repeat with second layer.
• Serve immediately or coverate and refrigerate until you're ready to serve.

The post Layered Pink Pavlova with Vanilla Custard first appeared on Cake by Courtney.

Where Did This Cake Idea Come From?

I know what you’re thinking: where did this cake idea come from?! Like many of my cakes, it came from an unlikely place – an appetizer! A few weeks ago we were with some friends at HSL in Salt Lake, one of our favorite restaurants. Instead of ordering individual meals, we ordered several appetizers and desserts. One of the appetizers was sourdough toast with mixed berry ricotta, mixed berry compote and candied hazelnuts. I about died over the mixed berry compote! That on top of sourdough toast with the hazelnuts was just next level. We all loved it so much, we ordered a second!

After a single bite, I was already figuring out how to put these flavors into a cake.

Berry Good Hazelnut Ricotta Cake

• Ricotta cake layers – the cake layers are based off my Olive Oil Ricotta Cake, which is a tender and incredibly moist cake. You’ll notice, it’s a heavier cake than a light and fluffy vanilla cake, and that’s thanks to the two cups of ricotta. No worries, though, it’s not dense and doesn’t have a tight crumb at all. Certainly not like a pound cake, just more of a heavier cake than others you may be used to.
• Ricotta filling – for the ricotta filling, I made homemade ricotta (super easy) and added some of the mixed berry compote. You’ll find the same ricotta recipe in my Ricotta Beet Cake and my Blueberry Delight Cake. I love how the tangy cheese flavor pairs with the other flavors in this cake.

• Mixed berry compote – the mixed berry compote is easy to make and so yummy. You can use fresh or frozen berries. Note: if you use frozen berries, you will use half the amount of water called for.
• Toasted candied hazelnuts – you know how I love a crunch in my cake! These toasted candied hazelnuts are the perfect addition to the creamy textures of the filling and buttercream.
• Hazelnut buttercream – for the buttercream, we’re adding a hazelnut paste for a beautiful, smooth flavor and texture. Be sure to read below about substitutes.

Hazelnut Buttercream

For the hazelnut buttercream, I’m adding a store-bought hazelnut paste. Hazelnut paste is very much a nut butter made of hazelnuts. If you can’t find hazelnut paste or don’t want to buy it, let’s talk about some alternatives.

What can I use in place of hazelnut paste?

HOMEMADE HAZELNUT BUTTER: In place of store-bought hazelnut paste, you can make your own hazelnut butter. To do this, you’ll start with about 2 cups of skinned hazelnuts. Using a food processor, blend the nuts until a paste forms. You may need to add a teaspoon or two of olive oil to help the process along.

Note: using a homemade hazelnut butter will result in a slightly more textured buttercream. It won’t look as smooth as mine, but will taste amazing.

HAZELNUT EXTRACT: If the nut butter and paste aren’t an option for you, another alternative is hazelnut extract or emulsion. I love the Lorann Oils Emulsions. Add one teaspoon of the extract or emulsion to your buttercream, give it a taste and add one or two more teaspoons depending on how strong you want the flavor to be.

In my opinion, the hazelnut paste is the ideal option, but if you have to make a sub, you’ll be a-okay!

Helpful Baking Tips:

• Preheat oven 30 minutes before baking.
• Use room temperature ingredients.
• Spray your pan. Line with parchment paper.
• In the cake batter recipe, beat the oil, sugar, and eggs on high for a few minutes to get a smooth texture.
• Turn mixer to LOW once you add dry ingredients.
• Don’t over bake your cake layer. When you insert a toothpick in the center of the cake it should come out with a few moist crumbs on it.

How to Assembly This Cake

For a quick look at how to assemble this cake, check out my REEL.

For details about piping, check out this REEL.

More Berry Filled Cakes You’ll Love

• Blueberry Delight Cake
• Blueberry Cobbler Cake
• Blackberry Lime Italian Soda Cake
• Chocolate Blackberry Cake
• Raspberry Pretzel Cake

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Berry Good Hazelnut Ricotta Cake

Ricotta cake layers with berry ricotta filling, mixed berry compote, toasted hazelnuts and hazelnut buttercream.

Course Dessert

Cuisine Cake

Keyword Berry Good Hazelnut Ricotta Cake, Hazelnut, Hazelnut Buttercream, Mixed Berry Compote, Ricotta, Ricotta Cake

Ingredients

FOR THE CAKE

• 3 cups (360 g) all-purpose flour
• 3 tsp (12 g) baking powder
• 1 tsp (6 g) salt
• 1 cup (218 g) olive oil, can also use vegetable oil
• 1 3/4 cups (350 g) granulated sugar
• 3 eggs, room temperature
• 1 tbsp lemon zest, from one large lemon
• 2 cups (480 g) ricotta cheese, homemade or store bought – at room temperature

FOR THE RICOTTA/FILLING

• 2 cups (480 g )whole milk
• 3/4 cup (173 g) heavy cream
• 1/2 tsp (3 g) salt
• 1/2 tbsp (21.5 g) white vinegar
• *this makes enough for the filling if you also want homemade ricotta in the cake layers, double this recipe.

FOR THE COMPOTE

• 2 cups (260 g) fresh or frozen mixed berries
• 1 cup (200 g) granulated sugar
• 1 tbsp lemon juice
• 1/2 cup (118 g) water, half this amount if using frozen berries
• 2 tbsp (18 g) corn starch, sifted

FOR THE TOASTED Hazelnuts

• 2 cups (260 g) chopped hazelnuts
• 1/2 cup (100 g) granulated sugar

FOR THE HAZELNUT BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 1/2 cup hazelnut paste, I use this PASTE or you can 1-2 teaspoons hazelnut extract, depending on how strong you want the flavor to be.
• 3 tbsp. (43.3 g) heavy whipping cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/4 – 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees.
• In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside.
• Cream the olive oil and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute. Stir in the lemon zest.
• Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl. Mix for an additional 2-3 minutes on medium-high speed.
• With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.
• Evenly distribute the batter among the three cake pans (about 16 ounces of batter in each pan) and bake for 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
• Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

FOR THE RICOTTA/FILLING

• FOR THE RICOTTA (best to make ahead of time): Combine the whole milk, cream and salt in a large pot over medium heat. Bring the mixture to a boil and let boil, while stirring occasionally, for about 5 minutes.
• Once the mixture has boiled for a few minutes, turn the heat off and add the vinegar. Give the mixture a stir and then let it sit for about 5 minutes. You’ll see the mixture start to separate into thick parts and thin parts.
• Place a mesh strainer over a large bowl and then place a damp cheese cloth over the mesh strainer. Pour the milk mixture over the cheese cloth. Let the mixture strain for about an hour. Discard the liquid in the bowl and pour the ricotta in a bowl to chill until ready to use. Can be made ahead of time and store in the fridge for about 3 to 5 days.
• FOR THE FILLING: Combine the chilled ricotta with about 1/2 cup of the berry compote. You can use more, if desired.

FOR THE COMPOTE

• Combine all of the ingredients in a medium saucepan. Heat to a boil. Boil for 5 minutes, stirring occasionally. You want the berries to burst and the liquid to thicken. It should coat your spoon well. Turn heat off and all to cool slightly. Puree in blender or food processor. Strain out the seeds.
• This is best made ahead of time and can be stored in an airtight container in the refrigerator for a couple weeks.

FOR THE CANDIED HAZELNUTS

• Add the sugar to the chopped hazelnuts in a medium saucepan over medium heat. Stir until the sugar is dissolved and is coating the hazelnuts. Pour the sugared hazelnuts over parchment paper to cool and use for the filling.

FOR THE HAZELNUT BUTTERCREAM

• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed. This helps to soften the butter without the butter getting too warm by sitting on the counter half the day.
• Add the hazelnut paste. Mix on medium-high speed until well blended, making sure to scrape down the sides and bottom of your bowl.
• With the mixer on low speed, gradually add the powdered sugar, followed by the cream. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

ASSEMBLY

• Place the first cake layer, top side up, on a cake board or cake plate. Using a piping bag, pipe a rim of buttercream around the edge of the cake.
• Fill the cake with 1/2 to 3/4 cup berry ricotta filling, followed by 1/3 cup berry compote. Sprinkle on a handful of the hazelnuts.
• Place the second cake layer on top and repeat step two.
• Place the final cake layer on top and apply a thin layer of buttercream around the entire. Freeze the cake for about 10 minutes to set crumb coat.
• Finish frosting the cake with the remaining buttercream.

The post Berry Good Hazelnut Ricotta Cake first appeared on Cake by Courtney.

I have made a lot of cakes using raspberries, so I’ve learned a thing or two about raspberry filling! If you follow these simple tips, you’ll soon know how to fill your cakes with the most delicious raspberry filling. This is seriously the best way to fill a cake with raspberry filling. And now is the best time to try it with spring here and summer on the way!

I love finding ways to incorporate raspberries into my cake recipes. Their perfect balance of sweet and tart makes them the perfect ingredient for cake. Plus, they taste so well with so many different flavors. You can check out all of my raspberry cake recipes here to get some ideas for your next cake to bake! Of course, after you finish this cake you’re working on with the raspberry filling.

The Best Way to Fill a Cake with Raspberry Filling

Raspberry Filling Tip #1: Use freeze-dried raspberries

Freeze-dried raspberries are the way to go when making raspberry filling. Using freeze-dried raspberries (as opposed to fresh or frozen) will help create a thick, Greek yogurt-like texture which is what you want for your raspberry filling. The freeze-dried raspberries, when pulverized, absorb some of the moisture from the cream, giving you that thickness. Using fresh or frozen raspberries will not give you that same texture and it will be a lot harder to work with!

Raspberry Filling Tip #2: Use a food processor to blend the raspberries

Raspberry cream is best made in a food processor, however, you can pull it off in a blender if needed. You start out by pulsing your freeze-dried raspberries until it resembles a powder, Next, you add the sugar and the cream. Check out this raspberry cream cupcake recipe for the full instructions on how to use the food processor to make your raspberry cream filling. 

Raspberry Filling Tip #3: Use high-fat heavy whipping cream

I recommend using high-fat heavy whipping cream for your raspberry filling. I like to use 40% Darigold. The fat will help keep the raspberry filling thick and retain enough moisture so it’s easier to work with for spreading and even piping. Also, make sure your whipping cream is cold when you add it to your filling. Both of these factors will play a huge role in giving you the best raspberry cream filling for your cake!

Raspberry Filling Tip #4: Use an offset icing spatula

Using an offset icing spatula to spread any type of filling for your cake is such a game-changer! You can check out my favorite products here for baking cakes. Believe me, when it comes to baking cakes, brands matter! Here are a few of my recipes that show you how to fill a cake with raspberry filling:

• Pink Velvet Cake with Raspberry Buttercream
• Chocolate Raspberry Swiss Roll with Raspberry Cream Filling
• Raspberry Chocolate Truffle Cake (This one includes a step-by-step tutorial.)

The Best Way to Fill a Cake with Raspberry Filling

I hope these tips help you next time your baking in the kitchen! As I said, I believe following these tips really will help you learn the best way to fill a cake with raspberry filling. And, I’m guessing you’ll want to decorate your raspberry cream-filled cake with a few fresh raspberries too. Check out this post on how to decorate cakes with raspberries. I talk about a few more of my favorite raspberry cake recipes in that post too! 

I can’t wait to see how your raspberry cakes turn out! Feel free to tag me on your stories of the cake creations you make. You can find me on Instagram @cakebycourtney. Make sure to follow me too, to get the best tips and tricks on all things cake!

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• The Best Raspberry Cream Cupcakes
• Raspberry Oreo Cake with Cookies and Cream Filling
• Raspberry Chocolate Truffle Cake with Chocolate Ganache
• Light and Fluffy Coconut Lemon Raspberry Cake
• Next Level Graham Cracker Butter from Scratch

The post The Best Way to Fill a Cake with Raspberry Filling first appeared on Cake by Courtney.

This post is dedicated to all my bakers who love raspberries. Raspberries are so beautiful to look at and probably one of the most delicious berries to eat. And they have the perfect flavor to pair with cakes. I have made so many different cakes that showcase raspberries in flavor and beauty. But this post is all about how to decorate a cake with raspberries. I hope you enjoy!

I thought it would be best to showcase 5 different cakes I’ve made that I decorated with raspberries to help gives you some raspberry decorating ideas. There are so many more ways than just 5 to decorate your cakes, but these are some of my favorites! I hope you learn something new and have fun trying these raspberry decorating ideas out on your own cakes. 

5 Ways to Decorate a Cake with Raspberries

Raspberry Cake #1: Raspberry Pretzel Cake

I actually decorated the top of this Raspberry Pretzel Cake with the raspberry pretzel filling I spread between the cake layers. I want you to know there are so many ways to decorate or finish a cake! I loved leaving this one uncovered because the cake layers themselves are so amazing to look at. So, this cake shows how you can decorate a cake with raspberries by using the raspberry filling you intended to use throughout the cake. I love how this one turned out and I hope you do too! 

Raspberry Cake #2: Raspberry Chocolate Truffle Cake

I love the decoration on this Raspberry Chocolate Truffle Cake. There are a lot of different elements to it, but it all works together so nicely and is actually pretty simple to put together. For this cake, I did a chocolate ganache drip on a portion of the cake, then placed a few raspberries over it, and then piped some dollops of cream in between the raspberries. So, this cake is a good example of how you can incorporate other decoration elements (buttercream, ganache, chocolate shavings) with your raspberries to help it all come together. 

Raspberry Cake #3: Chai White Chocolate Raspberry Cake

One of the crispest color combinations is red and white. I absolutely love the look of the fresh raspberries on my Chai White Chocolate Raspberry Cake. One of the things that I enjoy most about raspberries is that they are already beautiful to look at without you having to do anything to them. Sometimes it’s nice to keep it simple and put a border of raspberries around the top of your cake. Don’t be afraid to go simple–sometimes that’s exactly what a cake needs for it to look clean and elegant. 

Raspberry Cake #4: Layered Pink Pavlova with Vanilla Custard

A very simple trick that makes raspberries stand out even more on a cake is to dust it with powdered sugar. On my Layered Pink Pavlova with Vanilla Custard, I sprinkled fresh raspberries in between the cake layers and then on top and finished it with powdered sugar. I don’t always recommend sprinkling fresh raspberries over the entire top of your cake, but I did it on this pavlova because it helped add some rich flavor.

Raspberry Cake #5: Raspberry Cream Cupcakes

We’re switching it up and talking about cupcakes for this one! A super easy way to decorate with raspberries is to make a raspberry cream. All you need is freeze-dried raspberries, sugar, and heavy cream. You have to specifically use freeze-dried raspberries (instead of frozen or fresh) in order to get a soft enough cream. That way you can use the cream to pipe onto the cupcakes. 

The raspberry cream itself is really beautiful as the specks of freeze-dried raspberries are sprinkled throughout! You can add a few freeze-dried raspberries on top of each cupcake to add a bit more decoration too. 

How to Decorate a Cake with Raspberries

I hope you enjoyed these cake decorating ideas! Do you feel like you know how to decorate a cake with raspberries now? As I said, there are so many more ways than just these five that you can decorate your cakes with raspberries. I’d love to see what creations you’ve made or what you will make with raspberries! You can send me your cake photos to me over on Instagram. And you can follow me there @cakebycourtney for more tips and tricks on all things cake!

The post How to Decorate a Cake with Raspberries first appeared on Cake by Courtney.

Is it just me or does a cookie craving never go away? There’s nothing better-tasting than a soft and chewy cookie, still warm from getting baked in the oven (well, except for cake!). If you’re looking for a delicious cookie recipe to satisfy your craving, any of these recipes are up for the task. Here are 5 soft & chewy cookie recipes you’ll love.

I’ve had a lot of fun inventing different cookie recipes over the years, and the ones on this list are some of my absolute favorites! Soft and chewy is the only way to eat a cookie, and these recipes do not disappoint. I hope you enjoy these recipes and they become a go-to recipe for you and your family! 

Be sure to check out the original posts I linked for each recipe, so you can get all the tips on making the ultimate soft and chewy cookies. 

5 Soft & Chewy Cookie Recipes You’ll Love 

Soft & Chewy Cookie Recipe #1: Gingersnap Cookies

If you’re missing the holidays, these soft & chewy Gingersnap Cookies will take you right back to them! A soft and chewy gingersnap cookie is one of my favorite cookies on the planet. I know gingersnap cookies are traditionally hard and crunchy, but I promise once you taste these you’ll never want to have them any other way. 

Soft & Chewy Cookie Recipe #2: Chocolate Peanut Butter Butterfinger Cookies

I love how you can tell how soft and chewy these will taste just by looking at the Chocolate Peanut Butter Butterfinger Cookies. This recipe is a super easy one to make, so if you’re a fan of Butterfinger, this could be the first recipe to try from the list. These could easily become a family favorite in your home, just like it has for mine!

Soft & Chewy Cookie Recipe #3: Everything but the Kitchen Sink Cookies

The secret ingredient to these Everything but the Kitchen Sink Cookies is the potato chip and pretzel crack filling. Most recipes for this type of cookie just throw in the pretzels and potato chips, but I make an actual crack filling that you bake before adding it to the cookie dough. This method will help you get that crunchy contrast with the soft and chewy cookie.

Soft & Chewy Cookie Recipe #4: White Chocolate Raspberry Biscoff Cookies

Raspberries have been on my mind, so I added this White Chocolate Raspberry Biscoff Cookie recipe to the list! (I think it must be from all the raspberry Valentine cake recipes I just added.) There’s a special tip on how to carefully add in the Biscoff spread at the end. You can check that out on the original post before baking!

Soft & Chewy Cookie Recipe #5: Churro Cookies

I actually used a box of cookie mix for this Churro Cookie recipe. I know, but it’s not what you’re thinking! For this recipe, I teamed up with Food Stirs. They create mixes using high-quality ingredients (i.e. they use real ingredients that are free of artificial preservatives, dyes, and flavors). As much as I love baking from scratch, I also love the convenience of baking from a box mix, especially if you’re baking with kids. 

P.S. The cinnamon chip ganache these cookies are dipped in will change your world! 

5 Soft & Chewy Cookie Recipes You’ll Love

I can’t wait for you to try these 5 soft & chewy cookie recipes you’ll love! Let me know which one ends up being your favorite over on Instagram. You can follow me @cakebycourtney. I hope you stick around because that’s where I share all my tips and tricks on baking cakes. And occasionally some other desserts, like cookies as you can tell! 

The post 5 Soft & Chewy Cookie Recipes You’ll Love first appeared on Cake by Courtney.

What are your plans for this Valentine’s Day? My husband Ryan and I don’t normally celebrate Valentine’s Day, but I still love to create some fun and delicious Valentine-themed cakes. Here are 5 fun Valentine’s Day cake ideas you can try this year! I hope they make your Valentine’s Day that much more special. 

This list is made up of some of my favorite cakes I’ve made over the years for Valentine’s Day. Something I love about cakes, especially for holidays, is that the flavor combinations are timeless. (For example, chocolate-covered strawberries.) I hope you have fun baking and eating these cakes as much as I have! 

5 Fun Valentine’s Day Cake Ideas

Valentine’s Day Cake Idea #1: Raspberry Chocolate Truffle Cake

I made this Raspberry Chocolate Truffle Cake to surprise my kids one year for Valentine’s Day! Kids make every holiday a bit more magical, don’t you think? There are a lot of different elements to this cake, so make sure to check out my original post for a step-by-step tutorial on putting it together and getting the best results with the cake layers, frostings, and everything in between. 

Valentine’s Day Cake Idea #2: Red Velvet Bundt Cake

This would be a fun Valentine’s cake to whip up if you don’t have a lot of time this holiday. Something I love about my Red Velvet Bundt Cake is that I use red velvet emulsion instead of red food coloring. The emulsion really boosts the color and the flavor, making this cake that much better. If you can’t find red velvet emulsion, red food coloring is totally fine to use. It will still taste amazing! 

Valentine’s Day Cake Idea #3: Pink Velvet Cake with Raspberry Buttercream 

My Pink Velvet Cake with Raspberry Buttercream is a fun twist to the traditional red velvet cake. For this pink velvet cake, I use my favorite vanilla cake recipe and add in just a couple of drops of food coloring to get the pink color. I cannot get over how pink and tender these cake layers look! Adding the fresh raspberries on top is the perfect finishing touch. 

Valentine’s Day Cake Idea #4: Strawberry Dark Chocolate Truffle Cake

Chocolate-covered strawberries, anyone? I had so much fun making this Strawberry Dark Chocolate Truffle Cake. The strawberry buttercream is really the star of the show because it tastes more like strawberries and cream. And it pairs so perfectly with the slightly bitter dark chocolate cake layers and chocolate ganache. I promise you will fall in love when you take that first bite! 

Valentine’s Day Cake Idea #5: Old Fashioned Cherry Chip Cake

I had a lot of fun playing around with the recipe for my Old Fashioned Cherry Chip Cake. There are several ways to get the color and flavors you want to pop the most, so check out my original post to see my tips on getting the best results. This vintage Valentine’s Day cake would be a hit at any Valentine’s Day party! 

5 Fun Valentine’s Day Cake Ideas

I hope you enjoyed these 5 fun Valentine’s Day cake ideas! There’s nothing like embracing the Valentine’s holiday by baking and eating a delicious pink cake. If you liked these ideas and want even more inspiration for your cakes this Valentine’s Day, check out these posts:

• 7 Cute and Easy Valentine’s Cake Ideas
• Valentine’s Day Cakes

I hope all of you have a Happy Valentine’s Day celebrating with your loved ones! Follow me on Instagram @cakebycourtney for more tips and recipes on all things cake.

The post 5 Fun Valentine’s Day Cake Ideas first appeared on Cake by Courtney.

Classic Yellow Cake

Rainbow Sherbet Cake

Print

Rainbow Sherbet Cake

Tender yellow cake layers with raspberry lime curd and orange buttercream.

Course Dessert

Cuisine Cake

Keyword Orange Buttercream, Rainbow, Rainbow Sherbet, Raspberry Curd, Sherbet, Yellow Cake

Servings 1 3-layer, 8-inch cake

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter at room temperature
• 1/3 cup (72.6 g) canola oil 
• 1 teaspoon (5.6 g) salt
• 2 cups (400) g granulated sugar
• 5 whole eggs at room temperature
• 2 egg yolks at room temperature
• 3 cups (345 g) cake flour
• 2 teaspoons (8) g baking powder
• 1 cup (240 g) sour cream at room temperature
• 1 teaspoon (4.2 g) clear vanilla extract
• 1 teaspoon (4.2 g) butter extract  

FOR THE CURD

• 1 cup (125g) raspberries
• 1 teaspoon (2 g) grated lime zest
• 1/2 cup (121 g) lime juice (about three large limes)
• 1/2 cup (100 g) sugar
• 4 teaspoons (10.8 g) corn starch
• Pinch of salt
• 3 large egg yolks
• 3 tablespoons (45 g) cold unsalted butter  cut into small cubes

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 3 tablespoons (43.3 g) heavy cream
• pinch of salt
• 3 teaspoons (12.6 g) orange emulsion (or extract)
• Pink, green and orange food gel (optional)
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 350 degrees F. Spray three 8-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
• In a medium size bowl, stir together the cake flour, salt and baking powder. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, canola oil, and sugar on high until light and fluffy, about 5 minutes.
• Add the eggs and egg yolks, one at a time to the bowl and beat on medium until well incorporated.
• Turn the mixer on low and add half of the flour mixture to the butter mixture until fully incorporated. Then the sour cream and blend well. Finish by adding the remaining flour mixture and mix until combined.
• Add the clear vanilla extract and butter extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds.
• Evenly distribute the cake batter among the three pans and bake for about 23-28 minutes or until a toothpick inserted into the middle of the cakes comes out with just a few moist crumbs.
• Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely.

FOR THE CURD

• Puree the raspberries and lime juice in a blender. Strain the mixture through a fine-mesh sieve into a medium saucepan, pushing it through with a rubber spatula. Rinse the sieve – you’ll be using it again.
• Whisk the sugar, cornstarch, lime zest, and salt into the raspberry puree. Whisk in the egg yolk. Cook the mixture over medium heat, whisking constantly, until it’s thick like pudding, about 5 to 7 minutes. Remove from heat and whisk in the butter a few pieces at a time until incorporated.
• Strain the mixture through the sieve into a small bowl, pushing it through with rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
• Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt and orange emulsion. Mix until combined. Add food gel, if using. Mix until incorporated completely.
• Turn the mixer to medium-high and beat the frosting for about 5 minutes.
• Remove bowl from the mixer stand and use a wooden spoon to beat the frosting by hand for about 2 minutes to push out any air pockets. 

ASSEMBLY

• Spread a small dollop of frosting onto a cake board. Place the first layer of cake, top side up, on the board.
• Spread a thin layer of frosting over the cake layer and pipe a rim of frosting around the edge of the cake to create a barrier to the filling. Spread about 1/3 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Place a second cake layer on top of the piped frosting and filling and repeat step 2. Place the final cake layer, top side down, on the second layer of filling.
• Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining frosting.
• The cake can be stored in the freezer for about a week, in an airtight container. Give the cake about 8 hours to return to room temperature before serving.

The post Bright and Colorful Rainbow Sherbet Cake first appeared on Cake by Courtney.

Check out these 10 of my favorite fruit filled cake recipes! 

Strawberries and Cream Cake – strawberry cake layers with fresh strawberries in a whipped cream filling and strawberry buttercream.

Coconut Lemon Raspberry Cake – creamy coconut cake layers with lemon curd, raspberry cream filling and coconut buttercream.

Blueberry Delight Cake – Nilla wafer crust, lemon ricotta cake layers, ricotta filling, blueberry compote, and blueberry buttercream.

Fluffernutter Cake – tender and fluffy white cake layers with banana cream filling, toasted marshmallow filling, and peanut butter buttercream.

Peaches and Cream Cake – layers of tender peach cake, peaches and cream filling, peach compote and a whipped vanilla buttercream. 

Champagne Cake – champagne inspired cake with tender, “champagne” cake layers, a raspberry peach puree filling and a champagne buttercream.

Inspired by my childhood favorite ice cream bar, this Strawberry Crunch Cake is made up of my go-to strawberry and vanilla cake layers, strawberry crunch filling, whipped vanilla buttercream, and is covered in a shortbread cookie strawberry crunch.

Raspberry Chocolate Truffle Cake – raspberry cake layers, chocolate ganache, chocolate buttercream, chocolate cake layers and a raspberry cream filling.

Lemon Bar Cake – lemon cake layers baked on a shortbread crust, filled with lemon curd and topped with a lemon buttercream.

Inspired by one of my favorite summer desserts, my new Strawberry Rhubarb Crumble Cake is the perfect cake to take you into summer.

Piña Colada Cake – coconut cream cake, pineapple curd and coconut buttercream.

Which Cake is Calling to You?

Do you see your favorite fruit filling? Did I miss one of your favorites? I’d love to create more citrus inspired fruit filled cakes this summer. Do you have a certain one you love? Let me know in the comments!

And be sure to follow along with us on Instagram!

More Tips & Recipes to Enjoy

• How to Make an Easy Fruit Compote
• Tip Tuesday: Best KitchenAid Black Friday Deals
• How to Properly Stack a Cake with a Soft Filling
• Light and Fluffy Coconut Lemon Raspberry Cake
• Top 3 Cakes Using Lemon Curd

The post Fruit Filled Cakes You’ll Love first appeared on Cake by Courtney.

Raspberry Pretzel Salad

I love traditions! Whether it’s a simple one like family night on Mondays or big ones like yearly trips to San Diego for 4th of July, they all mean the same thing to me – happy memories! One of my favorite kind of traditions is when it’s about food. I can think of so many meals and desserts that my mom would make every year for our birthdays or holidays. And every time I think of a particular food related to a birthday or holiday, I feel so much joy because it always makes me think of the memories from those special days.

One my favorite Christmas Eve dinner desserts growing up was the Lion House Raspberry Pretzel Salad. I’m sure many of you have had this dessert in some form or another, and maybe even with strawberries instead of raspberries. For those who haven’t, it’s a simple pretzel crust, topped with a whipped cream cheese filling and then raspberry Jell-O with fresh raspberries in it.

From Christmas Dessert to Summertime Cake

I was thinking about this dessert the other day and even though it is a Christmastime special at my house, the flavors are perfect for summertime, and just felt so ideal for a cake flavor.

To create the flavors of the raspberry pretzel salad in a cake, I decided to do a raspberry cake with a whipped cream cheese frosting and a raspberry pretzel crunch filling.

Also… can we just note that this is the first “salad” I’ve turned into a cake!!!

Raspberry Pretzel Crunch Cake

In order to keep the flavors pretty similar to the original dessert and not hide them too much with lots of buttercream, I decided to stack this cake “Milk Bar” style (i.e. as a naked cake). That means we’ll be baking the cake in a 9″x13″ pan, cutting out the cake layers with a cake ring, stacking it inside acetate strips, and chilling it before serving. I love using this method of stacking cakes when I’m not using a traditional buttercream to hold up and cover the layers.

Raspberry Cake

For the cake layers, we’ll be using my strawberry cake from my Strawberry Lemonade Cake, but with raspberry Jell-O (our flavoring) instead of strawberry. I also split the original recipe in half for my layers (recipe below), but if you want really thick layers (double this size), you can double the recipe below and bake for an extra 10 to 15 minutes.

For some extra flavor and to ensure the cake retains moisture and doesn’t dry out since it doesn’t have frosting to lock in the moisture, we’ll use some of the extra Jell-O to create a soak for the layers.

Cream Cheese Frosting

The cream cheese filling is very similar to the original raspberry pretzel salad recipe I grew up with. We’ll be mixing cream cheese and sugar, and then folding in homemade whipped cream. One thing to note is that this filling doesn’t set up like buttercream, which is one of the reasons I decided to stack it in acetate strips. Even when we chill the cake, this frosting never hardens like buttercream. Just something to keep in mind.

Raspberry Pretzel Crunch Cake Filling

For the pretzel element of the cake, I adapted the Milk Bar pretzel crack recipe. I love that this recipe has a coating of white chocolate over it. The coating of white chocolate goes on after we bake the pretzel and butter mixture, which means the pretzels maintain their crunch even when covered with the cream cheese frosting!

Reminders

• Preheat oven 20 to 30 minutes before baking.
• Use room temperature ingredients.
• Spray your pan. Line with parchment paper.
• Beat butter and sugar on high for a few minutes.
• Turn mixer to LOW once you add dry ingredients.
• Don’t over bake your cake layer. When you insert a toothpick in the center of the cake it should come out with a few moist crumbs on it.
• Use a 6-inch cake ring to cut your layers from the 9″x13″ pan.
• Stack the cake with acetate paper around the layers. Use THIS video for a how-to.
• Refrigerate the cake before serving.

I hope you enjoy this Raspberry Pretzel Crunch Cake as much as I do!

Similar Recipes You’ll Enjoy

• Sweet and Salty Strawberry Pretzel Delight Cake
• Chocolate Pretzel Cake
• Raspberry Oreo Cake with Cookies and Cream Filling
• How to Decorate a Cake with Raspberries
• Lemon Pretzel Cake with Step-by-Step Picture Assembly Tutorial

Print

Raspberry Pretzel Crunch Cake

Raspberry cake layers with a whipped cream cheese frosting and a pretzel crunch filling.

Course Dessert

Cuisine Cake

Keyword Intermediate, Raspberry Pretzel Crunch Cake

Servings 12

Ingredients

FOR THE CAKE

• 3/4 cup (150 g) granulated sugar
• 4 tbsp. raspberry Jell-O
• 1/2 cup (113 g) unsalted butter
• 3 egg whites, at room temperature
• 1 tsp. (4.2 g) vanilla extract
• 1 1/2 cups (170 g) cake flour
• 3 tsp. (12 g) baking powder
• 1/2 tsp. (2.5 g) salt
• 1/2 cup (120 g) buttermilk at room temperature

FOR THE SOAK

• 4 tbsp raspberry Jell-O
• 1/4 cup (122 g) milk

FOR THE WHIPPED CREAM CHEESE FROSTING

• 8 oz. cream cheese
• 1 cup (200 g) granulated sugar
• 1 1/2 cups (346 g) heavy whipping cream

FOR THE PRETZEL CRUNCH (adapted from Milk Bar)

• 1/4 cup (32 g) milk powder
• 1/2 cup (60 g) crushed pretzels you want these finely crushed, I used a food processor
• 2 tbsp (16.9 g) cornstarch
• 2 tbsp (25 g) granulated sugar
• 1/2 tsp (3 g) salt
• 4 tbsp (56.5 g) unsalted butter, melted
• 1/4 cup (31.25 g) milk powder
• 1/4 cup crushed freeze dried raspberries
• 3 oz white chocolate

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 9"x13" baking pan with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium bowl, whisk the cake flour, baking powder and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, sugar, and Jell-O. Beat on medium-high speed until light and fluffy, about 2 minutes.
• Add the egg whites, in a few additions, beating well and scraping down the sides of the bowl between each addition. Add the vanilla and stir to combine. Beat for 2 minutes on medium-high speed.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix on low, just until flour is combined.
• Bake for 16 to 20 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let cool completely before using.

FOR THE SOAK

• In a microwave safe bowl, heat the milk for about 30 seconds.
• Stir in the Jell-O powder until dissolved.

FOR THE WHIPPED CREAM CHEESE FROSTING

• In a cold metal bowl, whisk the heavy cream until stiff peaks form. Set aside.
• In a medium size mixing bowl, combine the cream cheese and sugar until smooth, about 2 to 3 minutes.
• Fold the heavy whipping cream into the cream cheese mixture.
• Cover and refrigerate until ready to use.

FOR THE PRETZEL CRUNCH

• Heat the oven to 250 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium sized bowl, combine 1/2 cup milk powder, pretzel crumbs, cornstarch, sugar and salt. Toss with your hands to mix. Add the melted butter and toss, using a spatula or spoon, until the mixture starts to come together and form small clusters.
• Spread the clusters on a parchment lined sheet pan and bake for 20 minutes. The crumbs should be sandy at that point. Cool the crumbs completely.
• Crumble any clusters that are larger than 1/2 inch in diameter, and put the crumbs back in the medium bowl. Add the 1/4 cup milk powder and toss together until it is evenly distributed throughout the mixture.
• Pour the white chocolate over the crumbs and toss until your clusters are covered. Add the freeze dried raspberries and toss to distribute. Continue tossing them every five minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

ASSEMBLY

• Put a piece of parchment or a silpat on the counter. Invert the raspberry cake onto it and peel off the parchment from the bottom side of the cake. Use a 6-inch cake ring to stamp out 2 circles in each corner from the cake. With the remaining space, use the cake ring to stamp out two half circles.
• Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or silpat. Use 1 strip of acetate to line the inside of the cake ring. (This is essential, as it is going to support the cake as you layer all the amazing elements.)
• Place one of the half circles in the cake ring and push up against the acetate. Place the other half circle in the cake ring and push up against the other side of the acetate. You'll have a gap between the two half circles. That's ok! Fill the gap with scraps from the cake. No one will see this layer and it will be covered with fillings, so don't stress about how it looks.
• Once the cake layer is filled, use a pastry brush to generously soak the cake layer.
• Spread 1/2 cup of the cream cheese filling over the cake layer using the back of a spoon.
• Sprinkle about 1/2 cup of the pretzel crunch and gently tap into place.
• Carefully spread another 1/2 cup of the cream cheese filling over the pretzels. This helps to secure the cake to the filling. (You'll notice I didn't do this – total mistake – and my cake layers didn't stick to my pretzel filling).
• Repeat these steps with the next two layers.
• Refrigerate until ready to serve.

The post Sweet and Salty Raspberry Pretzel Crunch Cake first appeared on Cake by Courtney.

I don’t think I could have planned the timing of this cake and post any better! We just returned from a weekend at Bear Lake, Utah where all things raspberries are the talk of the town! We filled our bellies with as many raspberry shakes and chocolate covered raspberries we could find (and fit in our stomachs). I just wish we could go back for the raspberry festival in August!

Chocolate Raspberry Swiss Roll

And now here I am with my new Chocolate Raspberry Swiss Roll to share with you the day after we get home. Perfect timing!

Round 1

As many of you may have seen in my stories and on Instagram, this cake was not as easy as I thought. I originally tried a recipe for a chocolate sponge cake roll from one of my vintage cookbooks. I captured round 1 of my Swiss Roll attempt and saved it to IGTV. You can watch the whole thing HERE. I also saved video clips in stories that you can watch HERE too.

I had problems with the cake sticking to my towel, cracking, and flavor.

Round 2

For my second attempt, I decided to try my own chocolate cake recipe. The flavor was delicious but the texture didn’t allow for rolling the cake like a sponge cake does. It cracked and fell apart like crazy.

Time to try again.

Round 3

For round 3, I went back to the original recipe, made a few changes, and tried again. The flavor wasn’t as strong or rich as my chocolate cake, but it was definitely better than the first round and paired beautifully with the raspberry filling. Plus, my family devoured it! That’s a sign of a winner!

What you need to know for Swiss Roll success:

• Use a sponge cake recipe
• Use a damp towel and sprinkle with cocoa powder or powdered sugar
• Don’t roll the cake too tight
• Let cool at room temperature, not in the refrigerator or freezer
• Don’t re-roll too tight

Whipped Cream Filling

The whipped cream filling for this cake is truly something special. The recipe comes from Serious Sweets. The only change I made was adding more sugar!

Making this food processor stabilized whipped cream is so easy, but you definitely need the freeze-dried fruit and a food processor or blender. The reason the cream can get so thick is that the freeze-dried fruit, when pulverized, absorbs some of the moisture from the cream and helps to create a Greek yogurt-like texture.

If you don’t want a raspberry filling, you can sub any freeze-dried fruit for the raspberries. I’m dying to try it with mangoes!

So make sure to check out my Instagram videos for tutorials of the dos and don’ts and then head back here to grab the recipe and try this one for yourself. I think you’ll love the whole experience, especially digging in.

More Recipes You’ll Love

• Cake Scrap Treats
• Light and Fluffy Sugar Free Vanilla Cake that Tastes Like the Real Deal
• Gooey Homemade Peanut Butter Monkey Bread
• How to Decorate a Cake with Raspberries
• Light and Fluffy Coconut Lemon Raspberry Cake

Print

Chocolate Raspberry Swiss Roll

Chocolate sponge cake with raspberry whipped filling and chocolate ganache.

Course Dessert

Cuisine Cake

Keyword Beginner, Chocolate Raspberry Swiss Roll, Chocolate Sponge Cake

Servings 16

Ingredients

FOR THE SPONGE CAKE

• 3/4 cup (84.75 g) cake flour
• 1/4 cup (25 g) dark cocoa powder
• 1/4 tsp (1 g) baking powder
• 1/4 tsp (1.2 g) salt
• 5 eggs separated
• 1 cup (200 g) granulated sugar

FOR THE WHIPPED FILLING (adapted from Serious Sweets)

• 1/2 cup (15 g) freeze dried raspberries or other fruit
• 1/2 cup (100 g) granulated sugar
• 2 cups (455 g) heavy whipping cream

FOR THE GANACHE

• 3/4 cup (173 g) heavy whipping cream
• 1 cup (175 g) dark chocolate chips

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray a half sheet pan with non-stick spray. Line the bottom with parchment paper and spray again. Set aside.
• In a medium sized mixing bowl, sift together the cake flour, baking powder, salt and cocoa powder. Set aside.
• In a small mixing bowl, whisk or beat the egg yolks together until lighter in color and thicker in texture. This took about 10 minutes. Set aside.
• In another medium sized mixing bowl, beat the egg whites on high until stiff peaks form. Once you have peaks, fold in the granulated sugar.
• Once the sugar is folded into the egg whites, fold in the egg yolks.
• Next, you'll fold the dry ingredients into the egg mixture. Make sure no streaks of eggs or dry ingredients remain.
• Pour the batter into the prepared pan. Bake at 325 for about 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it.
• Once baked, turn out onto a damp tea towel that has been sprinkled with cocoa powder. (You can also turn the cake onto another large sheet of parchment that has been sprayed with nonstick spray).
• Cut off any edges that look uneven or crusted.
• Gently roll the cake, making sure not to roll too tightly.
• Allow to cool at room temperature until the cake reaches room temperature. Do not place the roll in the fridge or freezer to cool faster. This will cause the cake to crack.
• Once the cake has cooled, gently unroll the cake and spread the filling (instructions below) on the cake.
• Reroll the cake, chill for about 15 minutes and then coat with the chocolate ganache.

FOR THE WHIPPED FILLING

• In a food processor, pulse the freeze dried raspberries until they resemble a powder.
• Add the sugar and the cream and scrape down the sides of the bowl with a spatula to incorporate the freeze dried fruit.
• Pulse the mixer for about 1 to 2 minutes. The texture should resemble Greek yogurt.
• Keep chilled until ready to use.

FOR THE GANACHE

• In a microwave safe bowl, heat the cream on high for about 30 to 60 seconds.
• Pour the cream over the chocolate chips and allow to rest for 5 minutes. Stir the chocolate and cream until smooth and silky. If the chocolate hasn't melted yet, heat the cream and chocolate in 30 second intervals.
• Pour warm ganache over chilled chocolate roll.

The post Chocolate Raspberry Swiss Roll with the Most Delicious Raspberry Cream first appeared on Cake by Courtney.

Chai Cake

I’ve been wanting to make a chai flavored cake for a while now. I’ve always loved chai spices and live for winters full of homemade chai steamers. Have you ever made one? It’s so easy! Use some of the chai seasoning from this recipe and boil some milk. Add your seasonings, stir with a frother, and enjoy! The flavors are so warm and flavorful. What’s not to love?

For my chai cake layers, I started with my Eggnog Cake as a base for the layers. It has a similar spice cake flavor and texture that I wanted with my chai cake. I switched out the brown sugar for all white sugar to make it a little lighter in texture. I also added a few more seasonings to get the chai flavor. And obviously, I switched out the eggnog for buttermilk.

White Chocolate Buttercream

As I thought about a frosting pairing for the chai cake, I couldn’t stop thinking about white chocolate. It just sounded like a Starbucks drink to me – chai white chocolate latte… don’t you think? And if Starbucks would make the combination for one of their drinks, no doubt it will make a great cake combination.

I’ve used my white chocolate buttercream recipe for several years now, but there’s times where I (and I know some of you) have struggled to get the white chocolate incorporated into the buttercream without the chocolate hardening. As I was talking about this the other day on Instagram, my friend Annie had one of the best suggestions! She recommended heating the cream and the white chocolate to make a ganache (like we do with our drips), and then adding it to the buttercream. Genius! It worked like a charm and I’ll never make my white chocolate buttercream another way!

Tip: when you’re making the ganache for the buttercream, first heat your cream in a microwave safe bowl, without the white chocolate. You’ll then pour the cream over the white chocolate and stir to combine. If you try to heat your cream and the white chocolate at the same time, you’ll likely see that your chocolate seizes. White chocolate is super temperamental, so we have to be careful how we heat it.

I also think you’ll love the fresh raspberries as an added element of texture and flavor in the cake. And don’t you think the color is perfect for the holidays?

Tips:

• Remember to use room temperature ingredients in your cake batter. Room temperature wet ingredients are better absorbed by the dry ingredients, which helps your cake to rise more evenly.
• Mix your dry ingredients in a bowl before adding them to the wet ingredients. You want the seasonings and leavening agents well blended so you don’t have to try mixing them too much in the batter. Over mixing your batter will cause your cakes to sink in the oven and taste dense.
• Watch your bake time. If your cakes are coming out dry, you’re likely over baking them. All of our ovens are different and will bake differently. When you insert a toothpick into the center of the cake, it should come out with a few moist crumbs on it.

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Chai White Chocolate Raspberry Cake

Chai flavored cake layers with a silky smooth white chocolate buttercream and fresh raspberries

Course Dessert

Cuisine Cake

Servings 12 people

Ingredients

For the Cake

• 3 cups (345 g) cake flour
• 1 tbsp (12 g) baking powder
• 1/2 tsp (2.8 g) salt
• 1/2 tsp (4 g) cardamon
• 1/2 tsp (1.5 g) ground cloves
• 1 1/2 tsp (4 g) ground ginger
• 1 tsp (2.64 g) cinnamon
• 1/2 tsp (2.8 g) all-spice
• 1/8 tsp (.6 g) black pepper
• 1/8 tsp (.6 g) nutmeg
• 1 cup (226 g) unsalted butter room temperature
• 1 1/2 cups (300 g) granulated sugar
• 4 large eggs room temperature
• 3 egg yolks room temperature
• 1 tsp (4.2 g) vanilla extract
• 1 1/4 cups (300 g) buttermilk room temperature

For the Buttercream

• 2 cups (452 g) unsalted butter slightly cold
• 6 cups (750 g) powdered sugar measured and then sifted
• 1/4 cup (57.75 g) heavy whipping cream
• 6 ounces (112.5 g) white chocolate chips I prefer Guittard White Cookie Drops
• 1 tsp (4.2 g) vanilla extract
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Filling and Garnish

• 2 cups (240 g) fresh raspberries

Instructions

For the Cake

• Preheat your oven to 325 degrees F. Spray three 6-inch round cake pans with non-stick spray. Line the bottoms with parchment paper and spray again. Set aside.
• In a medium bowl, combined the cake flour, baking powder, salt and all of the seasonings. Whisk to combine the ingredients evenly. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for about 3 minutes. Scrape down the sides and bottom of the bowl and mix again for another minute.
• With the mixer on medium-low speed, add the eggs and egg yolks, one at a time. Make sure to mix well between each addition. Add the vanilla and stir to combine.
• With the mixer on low speed, add 1/3 of the flour mixture to the sugar mixture. Stir for about 20 seconds and then add 1/2 of the buttermilk. Repeat the additions with another 1/3 of the flour mixture, the second half of the buttermilk and then the final 1/3 of the flour mixture. It's important to alternate adding these ingredients so they mix evenly, which will help your cake to rise more evenly. Only mix until the ingredients are incorporated. Over mixing your batter will cause it to be dense and/or sink in the oven.
• Pour about 16 ounces of batter into each of the three 6-inch cake pans. Bake the cake layers on the middle rack in your oven for 35 to 40 minutes. Watch this cake closely at the end. Over baking your cakes will cause them to taste dry. When you insert a toothpick in the center of this cake, it should come out with a few moist crumbs on it.
• Let the cakes cool in the pans for about 10 minutes, before inverting them onto cooling racks to cool completely. Once cooled completely, you can level the cakes and then wrap them in plastic wrap and freeze them until you're ready to stack and decorate the cake.

For the Buttercream

• Heat your cream in a microwave safe bowl for about 1 minute. Pour the cream over the white chocolate chips and stir until all of the chips are melted. Set aside.
• In the stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for a couple minutes on its own. The butter will get lighter in color and texture.
• With the mixer on low speed, gradually add the powdered sugar until combined. Add the vanilla and salt.
• With the mixer on medium speed, slowly add the cream and white chocolate mixture. Once added, turn the mixer to medium-high speed and beat for about 3 minutes. The frosting should be silky smooth.

Assembly

• Place your first cake layer, top side up, on a cake board or cake plate. Cover the cake layer with about 3/4 cup buttercream and spread evenly, making sure to get eye level with the cake to ensure it's even.
• Place your raspberries on the buttercream and press into place with your fingers.
• Follow the above steps for the second cake layer, buttercream and raspberries.
• Place the final cake layer, top side down, on the raspberries and buttercream. Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze your cake for about 10 to 15 minutes to set the crumb coat and lock in your crumbs.
• After the crumb coat is set, use the remaining frosting to decorate your cake. Garnish with the remaining fresh raspberries and serve the cake at room temperature.

The post Chai White Chocolate Raspberry Cake first appeared on Cake by Courtney.

After a successful red velvet bake off last year, I thought it would be fun to do another “velvet” cake for Valentine’s this year. But, instead of red, I went with pink velvet!

Unlike a traditional red velvet cake, however, my pink velvet cake isn’t chocolate based. Instead, I went with a vanilla based and used the idea of a “velvet” as part of the texture. I mean, look at those cake layers! So tender and velvety!

Pink Velvet Cake

The base of this cake is from my favorite vanilla cake I used in my Marshmallow Moon Cake. It’s so tender and flavorful. All I did different was add some pink food gel by Americolor. You don’t need to add much color when you use the food gels because the color is so concentrated. I only add two drops. Also, it’s super important to add the food coloring to the batter when you’re blending the butter and sugar. You run the risk of over-mixing your batter if you add the food coloring at the end.

Raspberry Buttercream

For the frosting, I thought it would be fun to do something less traditional for a “velvet” cake, which usually gets paired with a cream cheese frosting or a vanilla buttercream. I went with a raspberry buttercream, using LorAnn Oils Raspberry Emulsion. The emulsion is clear, so I added a little food coloring gel to the frosting as well. Again, just a drop or two is all you need.

Hope you love this Pink Velvet cake as much as I do! This would definitely make a great Valentine’s Day cake too. Follow me on Instagram @cakebycourtney for more tips and tricks on all things cake! And if you like this cake, you might enjoy some of these as well:

• The Best Raspberry Cream Cupcakes
• Red Velvet Bundt Cake with Cream Cheese Glaze

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Pink Velvet Cake with Raspberry Buttercream

Tender pink velvet cake layers with raspberry buttercream and fresh raspberries.

Course Dessert

Cuisine Cake

Keyword Chocolate Raspberry Swiss Roll, Pink Velvet Cake, Valentine's Cake

Ingredients

For the Cake

• 1 cup 2 sticks (226 g) unsalted butter room temperature
• 6 tablespoons (81.75 g) canola oil
• 1 teaspoon (5.6 g) salt
• 2 1/4 cups (450 g) granulated sugar
• 7 large egg whites room temperature
• 3 cups plus 4 tablespoons (373.75 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1 cup (240 g) sour cream, room temperature
• 1 teaspoon (4.2 g) pure vanilla extract
• Pink food gel I used Soft Pink by Americolor

For the Buttercream

• 2 cups (452 g) unsalted butter slightly chilled
• 6 cups (750 g) powdered sugar measured and then sifted
• 6 teaspoons (25.2 g) LorAnn Oils Raspberry Emulsion
• 4 tablespoons (57.75 g) heavy whipping cream
• Pink food gel optional
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.
• Garnish
• Fresh raspberries

Instructions

For the Cake

• Preheat the oven to 350 degrees F. Prepare three 8-inch round cake pans or four 6-inch pans with non-stick spray, parchment paper rounds, and another coat of non-sick spray. Set aside.
• In a medium size bowl, sift the cake flour and baking powder. Set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, canola oil, salt and sugar on high until fluffy and smooth, about 5 minutes. Add two drops of the pink food gel and vanilla. Mix well.
• Add the egg whites, one at a time to the bowl and beat on medium until well incorporated.
• Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture until fully incorporated. Then add half of the sour cream and blend well, followed by another 1/3 of the flour, the second half of the sour cream and the final 1/3 of flour. Mix until incorporated.
• Scrape down the sides of the bowl and mix on low for another 10 to 20 seconds.
• Pour the cake batter evenly between the three pans (about 16 to 17 ounces of batter in each 8-inch pan or 12 ounces in each 6-inch) and bake about 23-25 minutes or until a toothpick inserted into the middle of the cake comes out clean or with just a few crumbs. Make sure not to over bake.
• Remove cake from the oven and let cool in the pans for 10 minutes before inverting onto cooling racks.

For the Buttercream

• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the heavy cream, one tablespoon at a time. Once the cream is incorporated, add the raspberry emulsion and increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color.
• Add food coloring, if desired.
• Before frosting your cake, make sure to mix the frosting by hand with a wooden spoon to push out the air pockets. 

Assembly

• Level each of the cake layers, if needed. Spread a small amount of frosting on a cake board to help hold the cake in place.
• Place the first cake layer, bottom-side down, in the center of the cake board. Using an offset palette knife, spread about 2/3 cup frosting evenly across the cake layer. If using fresh raspberries, press about 1/2 cup raspberries into the frosting. 
• Place the second cake layer on top of the raspberries and repeat step 2.
• Place the final cake layer, bottom-side up, on top of the second layer and give the cake an even crumb coat, making sure to fill in uneven areas of the cake to create an even foundation for your main frosting.
• Freeze the cake for 10 minutes to set the crumb coat.
• Continue to frost the cake after the crumb coat is set.

The post Pink Velvet Cake with Raspberry Buttercream first appeared on Cake by Courtney.