I just love fruit flavours and I’m thrilled to see that fruity flavours are on trend for cakes this season. Raspberries are a great fruit to use in cakes, because their tartness breaks the sweetness of cake and gives a more well rounded dessert experience.
I have used my Roasted Raspberries recipe for the buttercream, this really makes for an exceptional tasting buttercream, it’s worth squishing the berries through a sieve. You don’t get a jammy taste, but rather an intense raspberry blast of flavour.
My buttermilk vanilla cake freezes so well and it super moist, this is one to keep up your sleeve. I make my own buttermilk by adding lemon juice to the milk, this curdles the milk and softens the cake crumb. Vinegar works just as well as lemon juice, you can just do a straight swap.
I’ve never thought that ombre cakes could be done without over mixing your batter and getting a tough cake, but I’ve tried a method that I’ve been thinking about for a long time and it seems to get a great effect and tastes great too. When you bake a cake that you’ve dyed the batter with food colouring, remember that you will need to remove the crust from the top, bottom and sides of the cake to get rid of the brown from the cake.
I’ve gone on a bit too long, so I’ll just get right to the recipe. Happy baking!
Cake
350g flour
300g castor sugar
5ml bicarb
5ml salt
230ml milk
20ml lemon juice
2 eggs
250ml vegetable oil
5ml vanilla extract
Buttercream
200g butter, at room temperature
400g icing sugar
25ml Roasted Raspberries
Cake
Preheat oven to 180ºC. Line 4 15cm round cake tins with baking paper
Beat sugar and eggs until light and airy
Add the lemon juice to the milk,, it will curdle.
Sift dry ingredients together at least three times.
Turn the mixture to the lowest setting.
Add the oil to the eggs while mixing continuously. Mix until well combined.
Pour in the milk and continue mixing on the lowest setting.
Spoon in the dry ingredients with a large spoon until completely combined.
To make the ombre colours, I took 300g of cake batter and added ROLKEM red velvet gel colour to turn it deep pink.
Spoon 250g of this mixture into one cake tin. Add another 250g to the left over pink and gently combine to get a shade lighter.
Pour 250g of the batter into a second tin and add 250g of plain batter to the left over pink batter, repeating until you have four tins with four different colours.
Bake for 30 to 35 minutes.
Gently remove the cakes from the tins and allow to cool.
Trim off the crusts and stack and fill with the Raspberry buttercream.
Serve with a little more Roasted Raspberries.
This cake freezes wonderfully.
Raspberry Buttercream
- With a paddle attachment, beat the butter until soft.
- Add the icing sugar and the raspberry and beat until smooth.
- If you make this a head of time, cover with plastic wrap and store in the fridge. Bring up to room temperature before using.
Raspberry Ombre Cake
Cake
- 350g flour
- 300g castor sugar
- 5ml bicarb
- 5ml salt
- 230ml milk
- 20ml lemon juice
- 2 eggs
- 250ml vegetable oil
- 5ml vanilla extract
Buttercream
- 200g butter, at room temperature
- 400g icing sugar
- 25ml Roasted Raspberries
Cake
- Preheat oven to 180ºC. Line 4 15cm round cake tins with baking paper
- Beat sugar and eggs until light and airy
- Add the lemon juice to the milk,, it will curdle.
- Sift dry ingredients together at least three times.
- Turn the mixture to the lowest setting.
- Add the oil to the eggs while mixing continuously. Mix until well combined.
- Pour in the milk and continue mixing on the lowest setting.
- Spoon in the dry ingredients with a large spoon until completely combined.
- To make the ombre colours, I took 300g of cake batter and added ROLKEM red velvet gel colour to turn it deep pink.
- Spoon 250g of this mixture into one cake tin. Add another 250g to the left over pink and gently combine to get a shade lighter.
- Pour 250g of the batter into a second tin and add 250g of plain batter to the left over pink batter, repeating until you have four tins with four different colours.
- Bake for 30 to 35 minutes.
- Gently remove the cakes from the tins and allow to cool.
- Trim off the crusts and stack and fill with the Raspberry buttercream.
- Serve with a little more Roasted Raspberries.
- This cake freezes wonderfully. It stays moist and has great flavour.
- Raspberry Buttercream
- With a paddle attachment, beat the butter until soft.
- Add the icing sugar and the raspberry and beat until smooth.
- If you make this a head of time, cover with plastic wrap and store in the fridge. Bring up to room temperature before using.
Raspberry Buttercream
- With a paddle attachment, beat the butter until soft.
- Add the icing sugar and the raspberry and beat until smooth.
- If you make this a head of time, cover with plastic wrap and store in the fridge. Bring up to room temperature before using.
