Description
Savor the delightful combination of flavors in this Giant Black Raspberry Cake. With layers of moist cake, luscious black raspberry filling, and creamy frosting, this stunning dessert is perfect for celebrations and gatherings.
Ingredients
Scale
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
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- For the cake, in a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the black raspberry puree and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the black raspberry filling, in a small saucepan, combine black raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and becomes syrupy, about 5-7 minutes. Allow to cool completely.
- For the black raspberry frosting, in a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, black raspberry puree, and milk, beating until smooth and fluffy. Stir in vanilla extract.
- Once the cakes are completely cooled, level the tops if needed. Place one layer of cake on a serving plate. Spread the black raspberry filling over the cake layer. Top with the second cake layer and frost the top and sides with black raspberry frosting.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the frosting to set.
Notes
- For an extra touch, decorate with fresh black raspberries on top.
- Ensure the raspberry filling is completely cooled before adding it to the cake.
- Prep Time: 30 minutes
- Cook Time: 35 minutes