Raspberry Rose Cake is made up of two tender white cakes with sweet raspberry jam sandwiched between and then covered in rose-like swirls of silky smooth raspberry cream cheese frosting. It's the perfect cake for Valentine's Day, a bridal shower, a baby shower... or any time you need a yummy pink cake!
Prep Time50 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr20 minutesmins
Servings: 12slices
Author: Garnish and Glaze
Ingredients
For the Cake:
3 1/2cupscake flour
4teaspoonsbaking powder
1/2teaspoonsalt
6large egg whites, room temperature
1 1/2cupsmilk, room temperature
1cup2 sticks butter, room temperature
1 1/2cupsgranulated sugar
2teaspoonsvanilla
1/2cupraspberry jam
For the Frosting:
1cup2 sticks butter, room temperature
5-6cupspowdered sugar
1/4teaspoonsalt
28 ounce bricks cream cheese, room temperature
3/4cupraspberries
1/2teaspoonvanilla
For decoration:
16 ounce container raspberries
Edible pearl sprinkles
Instructions
Preheat oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick spray and line the bottom with parchment paper (I trace the bottom of the pan onto parchment paper and then cut it out). Spray the parchment paper.
In a mixing bowl, whisk flour, baking powder, and salt together; set aside.
In another bowl, whisk the egg whites and milk together; set aside.
In the bowl of an electric mixer, beat butter on medium-high speed until creamy (scrape sides down as needed), about 2 minutes. Add the sugar and beat for 3 minutes or until light and fluffy and then mix in the vanilla.
Alternate between adding the flour mixture and the milk mixture in 3 additions, mixing each addition in completely before adding the next. Scrape down sides as needed and beat until smooth.
Divide batter between the pans and give a light shake to each to make the batter flat.
Bake for 25-30 minutes or until the toothpick comes out with just moist crumbs.
Cool in pan for 10 minutes on a wire rack. Run a knife around the edge of the cakes and then unmold them and peel off the parchment paper. Let the cakes cool completely. Cut off the tops of cakes if they aren't completely flat.
For the Frosting:
Mash the raspberries by hand or with a hand blender and then strain to remove the seeds. Set aside.
Beat the butter, cream cheese, and salt together until smooth. Add in the powdered sugar a little at a time and beat until creamy. Mix in the pureed raspberries and vanilla until combined, scraping down the sides as needed.
To assemble:
Place one cake bottom-side down on platter. Spread the jam over the top of the first layer of cake about 1/2 inch away from the edge. Place the other cake round upside down on top of the jam.
Coat the cake in a thin layer of frosting to create a crumb coat and lock in all the crumbs. Any frosting that you put on the cake but end up removing while spreading needs to be discarded so that crumbs do not get in the remaining frosting that you will decorate the cake with.
Place the cake and the bowl of extra frosting in the fridge for 30 minutes.
Place the frosting in a piping bag with a closed-star tip. Pipe on the frosting. Make rose designs by pushing the frosting out as you move the tip of the bag in a spiral motion, starting at the center of the rose and working out. Continue to apply the roses all over the cake and fill in the gaps by piping on more frosting.
Sprinkle on the edible pearls (you kind of have to throw the pearls onto the sides... or you can carefully do it with your fingers).