Four layers of moist Raspberry Cake covered with Whipped Cream Cheese Frosting decorated with a pink ombre pattern.
This lovely cake is elegant enough for any special occasion. Check out Monika’s recipe for the instructions. Here are the measurement conversions.
For the raspberry cake:
375g (3 cups + 2 tablespoons) flour
1/2 tablespoon baking powder
1/2 tablespoon baking soda
1/2 teaspoon salt
150g (1/2 cup) seedless raspberry jam
240ml (1 cup) buttermilk
1 teaspoon raspberry extract (optional)
260g (1¼ cups) sugar
240ml (1 cup) neutral vegetable oil
18cm (7 in)
For the whipped cream cheese frosting:
400g (14 oz) cream cheese, softened
80g (2/3 cup) powdered sugar
2 tablespoons lemon juice
350ml (1½ cups) heavy whipping cream
Please check out the July 2014 issue of the magazine.
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