Cute as a button raspberry cake - Sugar and Cloth

Cute as a button raspberry cake

cute as a button raspberry cake recipe | sugarandcloth.com

recipe by Kristina of Buttercup for the Easter Sunday dessert table

Hands down my favorite edible prettiness from my Easter Sunday dessert table was Kristina’s  raspberry cake. It literally was too pretty for me to eat! And those little raspberry dollops… I just couldn’t handle it.

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Luckily she’s willing to share the wealth and give Sugar & Cloth readers a chance to be the talk of the gathering too by spilling the beans on her infamous raspberry cake!

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Ingredients for the cake:

  • 2 cups granulated sugar
  • 2 sticks of unsalted butter
  • 3 cups cake flour, sifted
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 3 eggs, room temperature
  • 3 egg yolks, room temperature
  • 1 1/2 cups whole milk
  • 2 tsp. vanilla extract
  • 1/2 cup raspberry jam or raspberry puree
  • red food coloring (optional)

Ingredients for the raspberry buttercream:

  • 2 lbs. sifted powdered sugar
  • 1 lb. butter, room temperature
  • 1/2 cup raspberry jam
  • 1 tsp. vanilla
  • red food coloring (optional)
  • fresh raspberries for garnish (optional)

cute as a button raspberry cake recipe | sugarandcloth.com

 For the cake–

Preheat oven to 350 degrees and butter, flour and line three 8″ cake pans with parchment. Set aside. Next, sift together cake flour, baking powder and salt. Combine vanilla and milk together and set both aside.

With a mixer set to medium, cream together butter and sugar for five minutes. Scrape down the sides of the bowl and add in the eggs one at a time waiting until they are each fully incorporated before adding a new one. This usually takes around 15 seconds per egg. Scrape down the sides of the bowl. Add in raspberry puree/jam and mix until fully combined.

In three batches, add in dry ingredients on low speed, alternating with wet ingredients. Begin and end with dry ingredients. Add in food coloring at this point if desired. Fold the batter a few times with a spatula to make sure all ingredients are fully incorporated and then divide batter into the three baking pans. Bake for 17-22 minutes, or until a toothpick comes out with a few crumbs. Trust your nose and keep a watchful eye after 17 minutes. When your house kitchen starts to smell like cake, it’s probably getting close to done

For the frosting–

Beat butter on medium for 5 minutes and then lower speed to the lowest setting. Add in powdered sugar, two cups at a time, continuing to add more sugar after it becomes fully incorporated. Add in vanilla and desired food coloring and increase speed to medium and beat for two minutes or until the icing has lightened a bit.

Decrease speed of mixer to the lowest setting for two minutes to knock out some of the air bubbles. Stack cakes and ice as desired.cute as a button raspberry cake recipe | sugarandcloth.com

Enjoy!

styling and DIY’s by Sugar & Cloth // photography by Kimberly Chau // desserts by Buttercup // illustrations by Lisa Chow // mint green and white cake stands and bunting c/o Minted // gold flatware and serving utensils West Elm 

Cute as a button raspberry cake - Sugar and Cloth

Cute as a button raspberry cake

cute as a button raspberry cake recipe | sugarandcloth.com

recipe by Kristina of Buttercup for the Easter Sunday dessert table

Hands down my favorite edible prettiness from my Easter Sunday dessert table was Kristina’s  raspberry cake. It literally was too pretty for me to eat! And those little raspberry dollops… I just couldn’t handle it.

MY LATEST VIDEOS

Luckily she’s willing to share the wealth and give Sugar & Cloth readers a chance to be the talk of the gathering too by spilling the beans on her infamous raspberry cake!

MY LATEST VIDEOS

Ingredients for the cake:

  • 2 cups granulated sugar
  • 2 sticks of unsalted butter
  • 3 cups cake flour, sifted
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 3 eggs, room temperature
  • 3 egg yolks, room temperature
  • 1 1/2 cups whole milk
  • 2 tsp. vanilla extract
  • 1/2 cup raspberry jam or raspberry puree
  • red food coloring (optional)

Ingredients for the raspberry buttercream:

  • 2 lbs. sifted powdered sugar
  • 1 lb. butter, room temperature
  • 1/2 cup raspberry jam
  • 1 tsp. vanilla
  • red food coloring (optional)
  • fresh raspberries for garnish (optional)

cute as a button raspberry cake recipe | sugarandcloth.com

 For the cake–

Preheat oven to 350 degrees and butter, flour and line three 8″ cake pans with parchment. Set aside. Next, sift together cake flour, baking powder and salt. Combine vanilla and milk together and set both aside.

With a mixer set to medium, cream together butter and sugar for five minutes. Scrape down the sides of the bowl and add in the eggs one at a time waiting until they are each fully incorporated before adding a new one. This usually takes around 15 seconds per egg. Scrape down the sides of the bowl. Add in raspberry puree/jam and mix until fully combined.

In three batches, add in dry ingredients on low speed, alternating with wet ingredients. Begin and end with dry ingredients. Add in food coloring at this point if desired. Fold the batter a few times with a spatula to make sure all ingredients are fully incorporated and then divide batter into the three baking pans. Bake for 17-22 minutes, or until a toothpick comes out with a few crumbs. Trust your nose and keep a watchful eye after 17 minutes. When your house kitchen starts to smell like cake, it’s probably getting close to done

For the frosting–

Beat butter on medium for 5 minutes and then lower speed to the lowest setting. Add in powdered sugar, two cups at a time, continuing to add more sugar after it becomes fully incorporated. Add in vanilla and desired food coloring and increase speed to medium and beat for two minutes or until the icing has lightened a bit.

Decrease speed of mixer to the lowest setting for two minutes to knock out some of the air bubbles. Stack cakes and ice as desired.cute as a button raspberry cake recipe | sugarandcloth.com

Enjoy!

styling and DIY’s by Sugar & Cloth // photography by Kimberly Chau // desserts by Buttercup // illustrations by Lisa Chow // mint green and white cake stands and bunting c/o Minted // gold flatware and serving utensils West Elm 

Comments

  • kimhamley

    04.04.14

    I love pink cakes! This one looks flawless.

  • just adorable! so funny, i just a very similar cake but with strawberry preserves! love the use of jam in a cake for flavouring… gorgeous cake, kristina! xo

  • jewel7013

    04.05.14

    If only there was a way to get this cake to magically jump off this page and into my lap for my guilty pleasure of sweets!

  • Heather

    04.06.14

    When do you add the jam for the frosting? Thanks!

    • Kristina said:

      Hi Heather! You add the jam for the frosting after all the sugar has been added, Hope this helps!

      • Heather said:

        Thanks! I made it today- delicious!

  • Kait

    04.06.14

    This looks SO stinking good. I would like it in my belly now.

  • lita

    04.06.14

    this is too too cute!

    not to be ‘that person,’ but you know ‘infamous’ means…being famous for a bad quality/deed?

  • Can this be converted to cupcakes? I’m assuming yes? just change the back time?

  • Linda

    08.03.16

    your cake looked beautiful, so I decided to use it for one of the layers of a wedding cake….I used raspberry coolie…which by the way is quite expensive….as you suggested and it turned a muddy purple color…very disappointed not to mention the expense of a double recipe.

  • Bev

    03.06.17

    I made this for my daughter’s 20th birthday. The taste was great, but the cake was heavy and dense. Not what I expected. Too many eggs/yolks? And even with food coloring I didn’t get the nice color.

  • Katie P.

    06.10.17

    I was really excited to try this cake. Unfortunately, I’ve been left disappointed. As others have said, it tastes good, but is really heavy and dense. It also really doesn’t taste that’s strongly of raspberries.

  • Angie

    01.21.18

    Delicious cake! Too dense but I’m working on it. Still delicious! Used a strainer to remove seeds from smuckers natural raspberry. It was amazing! Never had cake this good.

  • Anika

    04.08.18

    When the directions say to add the eggs are we adding 3 whole eggs and then the 3 egg yolks? It seems like a lot of egg so I figured I would check.

    • Yes, it is 3 eggs and 3 yolks! It comes together nice and creamy!

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