Raspberry Layer Cake

mycakeschool.com

Grams

subheading: RASPBERRY CAKE LAYERS:

1 ½ sticks (170g) unsalted butter, softened

2 cups (400g) sugar

3 large eggs, room temperature

3 cups (342g) cake flour - if you do not have cake flour see Notes below

2 teaspoons ( 8g) baking powder

½ teaspoon (3g) baking soda

½ teaspoon (3g) salt

1 cup (227g) sour cream

10 oz frozen raspberries, thawed (approximately 1 ½ cups thawed). Puree them in blender, and strain through fine strainer (to remove the seeds). **Then cook with ¼ cup water and 2T sugar over medium heat until reduced to ¾ cup (180g). Cool before using.

¼ cup (54g) vegetable oil ( I use canola oil)

note: Pink Coloring Gel - Optional. We used a small amount to brighten up the color.

subheading: RASPBERRY FILLING:

(*You can also substitute seedless Raspberry Jam for the cooked Raspberry Filling if you'd like.)

12 ounce (340g) package frozen raspberries

½ cup (100g) sugar

3 Tablespoons (26g) cornstarch

1 teaspoon (4g) lemon juice

subheading: CREAM CHEESE FROSTING:

2 sticks ,1 cup, (226g) unsalted butter, slightly softened

2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften slightly.

2 teaspoons (8 g) vanilla extract

½ teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster

6 to 6 ½ cups (690g to 747g) powdered sugar

subheading: DECORATION:

We used fresh raspberries for the top of the cake. Star tip 21 was used to pipe top border (of stars, shells, and rosettes). Texture was added with a small offset spatula around the sides of the cake

Directions at mycakeschool.com

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