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Raspberry Frost Cake

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A light, fluffy vanilla cake layered with creamy, fruity raspberry frosting, perfect for celebrations and spring gatherings.

Ingredients

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup whole milk

1 cup unsalted butter, softened (for frosting)

3 cups powdered sugar (for frosting)

½ cup raspberry puree, strained

1 tsp vanilla extract (for frosting)

A few drops pink or red food coloring (optional)

Fresh raspberries (optional garnish)

White chocolate shavings or powdered sugar (optional garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy.
  4. Add eggs one at a time, then stir in vanilla extract.
  5. Alternately add dry ingredients and milk to the butter mixture, mixing just until combined. Avoid overmixing.
  6. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
  7. Cool cakes completely on wire racks.
  8. For frosting, beat butter until smooth and creamy.
  9. Gradually add powdered sugar, then mix in raspberry puree and vanilla extract.
  10. Add food coloring if desired for a pink hue.
  11. Once cakes are cooled, spread frosting between the layers and over the top and sides.
  12. Garnish with fresh raspberries and white chocolate shavings or a dusting of powdered sugar.

Notes

  • Substitute raspberry puree with strawberry or blueberry puree for different flavors.
  • Add lemon zest to the cake batter for a citrus twist.
  • Use cream cheese in the frosting for tangier taste.
  • Make mini cupcakes instead of a full cake for individual servings.
  • Store cake in an airtight container in the fridge up to 3 days; freeze up to 1 month.
  • Allow cake to come to room temperature before serving for best texture.
  • Strain raspberry puree to remove seeds for a smooth frosting.
  • Do not microwave cake to reheat; it can alter texture.

Nutrition

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