Raspberry Cream Cake
I've got a new oven. I feel like I'm learning to bake again. It's always tricky working with a different oven than your own. It takes time to get acquinted with it, and know what baking time and temperature works best. No macarons or cupcakes for me any time soon! Just simple pleasures like this treasure of a cake; a raspberry-cream topped pound cake. The cake recipe is promising itself; butter milk and loads of eggs, always a good start for a cake. And the luscious, pink whipped cream is just as delicate as the softer-than-soft interior of the cake. Very delightful! Rating: 4.5 out of 5.
Raspberry Cream Cake: MarthaStewart.com
This is actually a layer cake recipe, but I used half the recipe and turned it into a pound cake.
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups sugar
- 4 large eggs plus 2 large egg yolks
- 1 tablespoon pure vanilla extract
- 3 cups cake flour (spooned and leveled)
- 1 tablespoon baking powder
- ½ teaspoon fine salt
- 1 ½ cups buttermilk
- Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
- Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.
- In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add ⅓ the flour mixture to butter mixture, beating to combine.
- Beat in ¾ cup buttermilk, another ⅓ the flour mixture, another ¾ cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.
- 2 cups raspberries
- 3 tablespoons confectioners' sugar
- 2 cups cold heavy cream
- Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
- Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
- In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a ¼-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.