Giant Black Raspberry Cake

Indulge in the exquisite flavors of the Giant Black Raspberry Cake. This stunning dessert features layers of moist cake infused with black raspberry puree, complemented by a tangy filling and a creamy frosting, making it a perfect centerpiece for any celebration.

Ingredients

For the cake:

• 3 cups all-purpose flour
• 2 1/2 cups sugar
• 1 cup unsalted butter, softened
• 1 cup milk
• 4 large eggs
• 1/2 cup black raspberry puree (or fresh raspberries)
• 1 tablespoon vanilla extract
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt

For the black raspberry filling:

• 2 cups black raspberries
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the black raspberry frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup black raspberry puree
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the black raspberry puree and vanilla extract.
3. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Divide the batter evenly between the prepared pans and smooth the tops.
4. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
5. For the black raspberry filling, combine black raspberries, sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and becomes syrupy, about 5-7 minutes. Allow to cool completely.
6. For the black raspberry frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, black raspberry puree, and milk, beating until smooth and fluffy. Stir in the vanilla extract.
7. Once the cakes are completely cooled, level the tops if needed. Place one layer of cake on a serving plate, spreading the black raspberry filling over the top. Add the second cake layer and frost the top and sides with the black raspberry frosting.
8. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the frosting to set.

Servings and Timing

• Servings: 16 slices
• Prep Time: 30 minutes
• Cooking Time: 35 minutes
• Total Time: 70 minutes

Variations

• Fruit Options: Substitute black raspberries with other berries like blueberries or strawberries for different flavors.
• Gluten-Free: Use a gluten-free all-purpose flour blend to make the cake gluten-free.
• Chocolate Twist: Add cocoa powder to the batter for a chocolate raspberry cake.

Storage/Reheating

Store any leftover cake in an airtight container in the refrigerator for up to 4 days. The cake can also be frozen for up to 3 months. To serve, simply thaw in the refrigerator overnight. Reheating is not recommended as it may affect the frosting’s texture.

10 FAQs

1. Can I use frozen black raspberries?
   Yes, frozen black raspberries can be used, but they may release more moisture.
2. How can I make the cake more moist?
   Ensure you do not overmix the batter and consider adding an extra egg or replacing some milk with yogurt.
3. What if I don’t have black raspberry puree?
   You can blend fresh black raspberries to create your own puree or use a store-bought alternative.
4. How do I prevent the cake from sticking?
   Greasing and flouring the pans properly will help prevent sticking.
5. Can I make the filling ahead of time?
   Yes, the filling can be made a day in advance and stored in the refrigerator until ready to use.
6. Is this cake suitable for a wedding?
   Yes, this cake’s elegant appearance and rich flavor make it a great choice for weddings.
7. How do I achieve a smooth frosting finish?
   Use a bench scraper or an offset spatula to smooth the frosting on the sides and top.
8. Can I make this cake in advance?
   Yes, you can bake the layers a day in advance and assemble the cake the next day.
9. What can I serve with this cake?
   Serve with whipped cream or a scoop of vanilla ice cream for added indulgence.
10. How should I cut the cake for serving?
    Use a sharp knife and wipe it clean between cuts for neat slices.

Conclusion

The Giant Black Raspberry Cake is a stunning dessert that combines the rich flavors of black raspberries with a moist cake and creamy frosting. Perfect for any gathering, this cake will surely impress your guests and leave them wanting more. Enjoy the delicious layers of flavor!

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