raspberry chocolate birthday cake

my wonderful friend jack’s birthday was this week. he had a party last night and i volunteered to make a cake. can you believe this is the first real cake i’ve ever made? as in, not a sheet cake, just one layer straight from the pan with frosting on top. i didn’t get a photo of the whole cake because as soon as it was done, we had to rush out the door to a holiday party BEFORE the birthday party. holidays. YIKES.

anywho, i made a chocolate cake with raspberry puree between the layers and a raspberry buttercream. this was the first time i have ever tried making a swiss buttercream, and boy, was it ever buttery and delicious. i love the smooth texture since often times, frostings can have a horrible mealy texture if not made well.

(makes a 2 layer, 9 inch cake)

the cake (adapted from joy the baker)
2 1/4 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
2/3 cup canola oil
2 teaspoons white vinegar
2 cups cold water

about 1/4 cup raspberry puree (for between the layers)

Preheat oven to 350 degrees F. Line the bottom of two 9 inch cake pans with greased parchment paper lightly dusted with flour.

In a large bowl, sift the dry ingredients together. Set aside.

In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.

Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that’s ok.

Pour half the batter into each cake pan and place in the oven for 25-30 minutes or until a toothpick inserted into the center of the cup comes out clean.

Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.

the frosting (adapted from sweet chic)
3 large egg whites
3/4 cup sugar
2 sticks + 2T unsalted butter
1/4 cup raspberry puree

set up a bowl over a pot of bowling water and whisk egg whites and sugar together until sugar is completely dissolved – remove bowl from heat.

using a hand mixer, beat egg mixture for 5-7 minutes on medium/high until meringue forms and mixture is down to room temperature.

add butter in pieces and mix until smooth and fluffy. finally, add raspberry puree and mix until completely incorporated.

even out tops of each layer with a sharp serrated knife
spoon raspberry puree on top of bottom layer and spread evenly
add top layer and frost


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