Raspberry Ripple Cake ~ Arm yourself and get fork ready for this summer time cake. Keep your friends close and your cake closer. . . this one goes quickly.
Raspberry Ripple Cake
My friends and I devoured this cake in one afternoon sitting. In fact the last bite was eaten directly off the cake stand with all of us slicing and stabbing a piece of the last serving.
Being an especially light and easy dessert to make, Raspberry Ripple Cake one of my favorite ways to show case the beauty and flavor of raspberries.
For the cake, I used a Magnolia’s Vanilla Cake and added a browned butter glaze. The glaze gives the cake a nice nutty flavor while the light dusting of confectioner sugar and the vanilla buttercream adds a subtle sweetness that nicely compliments the raspberry preserve.
Baking late at night isn’t always conducive to success, especially when one is weary. After failing to pay close attention to the recipe in which the degrees were written in Celsius rather than Fahrenheit (the latter being the default setting on my digital thermometer) my raspberry preserve failed to set properly. Given that failing, my impatience dictated store bought raspberry preserve—Not a good start to a simple cake.
But stubborn and determined to not to be sabotaged by my weary brain, I laid down the thermometer and set aside the too thin preserve for the store bought stuff and moved on to the cake and buttercream. Thankfully this portion was something my stand mixer and I can almost do on auto pilot.
A few notes:
1. The cake and raspberry preserve can be made two days in advance prior to assembly.
2. Make sure to pass your browned butter through a fine mesh strainer for a nice clean flavor.
3. The components of the cake can easily be re-dressed for another flavor by changing out the buttercream for lemon curd and replacing the raspberries for blueberries.
Raspberry Ripple Cake
{Printer Version}
Ingredients:
Vanilla Cake:
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self rising flour
1 1/4 cups all purpose flour
1 cup milk
1 teaspoon vanilla
Browned Butter Glaze:
1 cup unsalted butter
3 ¼ cup sifted confectioners’ sugar
½ teaspoon salt
6 tablespoons whole milk
3 teaspoon lemon juice
Zest of 2 lemons
Vanilla Buttercream:
1 cup unsalted butter, very soft
8 cups confectioners’ sugar
½ cup milk
2 teaspoons vanilla
INSTRUCTIONS:
Vanilla Cake:
1. Preheat oven to 350°.
2. Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
4. Add the sugar gradually and beat until fluffy, about 3 minutes.
5. Add the eggs one at a time, beating well after each addition.
6. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
7. Divide batter among the cake pans.
8. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
9. Let cakes cool in the pans for 10 minutes.
10. Remove from pans and cool completely on wire rack.
Source: Magnolia Bakery, via Recipezaar
Browned Butter Glaze:
1. Melt the butter over medium-low heat until golden brown. Whisk the sugar, salt, milk, lemon juice, and zest together. Add the melted butter in a stream while whisking until smooth.
Vanilla Buttercream:
1. Place the butter in a large mixing bowl.
2. Add 4 cups of the sugar and then the milk and vanilla.
3. Beat until smooth and creamy.
4. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency.
Source: Magnolia Bakery, via Recipezaar
Assembly:
1. Brush cakes with browned butter glaze. Let set for 15 minutes and brush on second coating.
2. Spread a raspberry preserve on each layer followed by a thin layer of buttercream.
3. Decorate top of cake to your preference.
[...] This post was mentioned on Twitter by davina, Naomi. Naomi said: {New Post} Raspberry Ripple Cake http://bit.ly/9umAQV The browned butter glaze makes this simple cake divine! http://tweetphoto.com/20958093 [...]
Gorgeous cake!!
.-= Cherine´s last blog ..White bean dip with sesame =-.
I just stumbled across your blog via Bread et Butter blog and this gorgeous cake caught my attention instantly! You have very nice blog with wonderful recipes!
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