Raspberry Cake With Buttercream Icing Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease two 9-by-2-inch round cake pans; dust the pans with flour, and knock out excess.
• In a large measuring cup, combine the buttermilk, coffee, vanilla and 1 1/2 cups water. In a stand mixer fitted with the paddle attachment, add the sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix on low speed. Mix in the butter and eggs, and then slowly add the buttermilk mixture, scraping down the sides of the bowl as needed.
• Divide the batter evenly between the prepared cake pans. Bake until the cake layers begin to pull away from sides of the pan and a toothpick inserted into center comes out clean, 22 to 25 minutes.
• For the Swiss meringue buttercream: Add the sugar and egg whites to a heatproof stand mixer bowl, and set over a pan of simmering water. Whisking constantly, heat until the sugar is dissolved and the mixture registers 160 degrees F on an instant-read thermometer. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form. Reduce the speed to medium-low and add the butter, 1 tablespoon at a time, beating well after each addition. Add the vanilla. (Makes 7 cups. See Cook's Note.)
• For the raspberry buttercream: In a stand mixer fitted with paddle attachment, beat 800 grams of the Swiss meringue buttercream together with the raspberry puree until fully incorporated. (Makes 4 cups.)
• To assemble: Level and tort both cakes--you will end up with 4 layers of cake. Place one cake layer on a serving platter; add about a 1/2-inch layer of the raspberry buttercream. Repeat until you have 4 stacked layers of cake and 3 layers of filling. Frost the cake with the remaining Swiss meringue buttercream.

Steps:

• Puree berries with granulated sugar in a food processor until smooth. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible.
• In another bowl, beat butter on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in berry puree. Frosting can be stored in refrigerator up to 2 days; bring to room temperature and beat on low speed until smooth again before using.

Steps:

• Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
• Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.

Steps:

• Cream butter, add suger and beat.
• Beat in egg and vanilla.
• Add dry ingredients alternately with milk, beginning and ending with dry ingredients and do not overmix.
• Pour into a 9 x 9 pan.
• Sprinkle raspberries over batter.
• Bake 350F for 45 minutes or until cake tests done.
• Icing.
• Cream butter and shortening.
• Add vanilla and salt.
• Beat in sugar, 1 cup at a time, blending well after each addition.
• Add milk and beat at hight speed until light and fluffy.
• Makes 3 cups.

Steps:

• Cake:.
• Beat butter at medium speed until creamy; gradually add sugar, beating well. Add eggs one at a time beating after each addition. Combine flour, baking powder, and salt; add to butter mixture alternating with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings.
• Pour batter into three greased and floured 9 inch round cake pans. Bake at 350 degrees for 23 minutes or until a wooden tooth pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from wire pans and cool completely on wire racks. Slice cake layers in half horizontally to make six layers. Place one layer, cut side up, on a cake plate; spread with 2 1/2 tablespoons preserves. Repeat procedure with remaining 5 layers and preserves, omitting preserves on top of last layer.
• Icing:.
• Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until spreading consistency.

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
• Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.