Raspberry Rose Layer Cake

Name: Raspberry Rose Layer Cake
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Yield: 1 - 9" Layer Cake
Ingredients: (1) 12 oz. bag of frozen raspberries, not thawed; 4 cups cake flour; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 2 cups plus 2 tablespoons granulated sugar; 1 teaspoon salt; 1 cup sour cream, at room temperature; 1/2 cup whole milk, at room temperature; 1/2 cup raspberry purée; 4 large eggs, at room temperature; 2 teaspoons vanilla extract; 1 stick unsalted butter, melted; 6 tablespoons canola OR coconut oil, liquified if using coconut; 2 sticks unsalted butter, very soft; 1 teaspoon rose water; 1/4 cup raspberry purée; 4-5 cups confectioners' sugar; Pinch of salt

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Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
1 hr 55 mins
Servings
1 - 9" Layer Cake
Course
Dessert
Cuisine
International

Raspberry Rose Layer Cake

Iris Warren

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Raspberry Rose Layer Cake

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Ingredients

Servings

For the Raspberry Puree:

(1) 12 oz. bag of frozen raspberries, not thawed

For the Raspberry Cake:

4 cups cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 cups plus 2 tablespoons granulated sugar
1 teaspoon salt
1 cup sour cream, at room temperature
1/2 cup whole milk, at room temperature
1/2 cup raspberry purée
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 stick unsalted butter, melted
6 tablespoons canola OR coconut oil, liquified if using coconut

For the Raspberry Rose Buttercream:

2 sticks unsalted butter, very soft
1 teaspoon rose water
1/4 cup raspberry purée
4-5 cups confectioners' sugar
Pinch of salt

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Instructions

For the Raspberry Puree:

Place the Raspberries in a blender and pulse until smooth.
In a small saucepan, cook the puree over medium high heat until in comes to a boil, stirring frequently.
Reduce the heat and let the mixture simmer while stirring frequently until the mixture reduces by about half.
Set aside and let cool to room temperature.

For the Raspberry Cake:

Preheat oven to 350 degrees (F).
Grease and flour two round 9" baking pans and line the bottoms with parchment paper; grease the parchment as well.
In a large mixing bowl (or the bowl of a stand mixer), combine the flour, baking powder, baking soda, sugar, and salt. Whisk together for 30 seconds.
In a large glass measuring cup (or bowl), whisk together the sour cream, milk, raspberry puree, eggs, and vanilla extract until well blended.
Add liquid mixture into the flour mixture and beat on low speed until almost completely incorporated. Add melted butter and oil and fold together using a rubber spatula until all ingredients are evenly incorporated; do not over-mix. Once the butter and oil are incorporated, you should be done mixing.
Divide the batter equally between the 2 pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cakes cool in the pans for 15 minutes on wire racks.
Turn the cakes out of the pans and cool completely on wire racks before frosting.

For the Raspberry Rose Buttercream:

With an electric mixer, beat the butter on medium-high until light and creamy; about 2-3 minutes.
Add the confectioner's sugar and beat on low speed until combined.
Turn the mixer up to medium high and beat for an additional 2-3 minutes.
Add the rosewater, raspberry puree, and salt; mix until incorporated. Add more confectioners' sugar if needed to reach desired consistency.