Raspberry Fluff Cake
Thick fluffy layers of vanilla cake and raspberry buttercream! Bonus: It can also be made gluten free! *see notes below
Ingredients
- 1 Recipe Yellow Cake
- 1 Recipe American Buttercream
- Raspberries fresh or frozen 2 cups
- OR 1.75 ounce freeze dried raspberry powder
Instructions
- Grease & parchment line your 4-6" cake pans & preheat the oven to 350°
- Prepare the cake recipe & buttercream as per the instructions on those blog posts
- While the cakes are baking, prepare the raspberry puree for the raspberry fluff buttercream, unless you are using freeze dried raspberry powder in which case you will just add that at the last stage of mixing your buttercream
- For the Compote: It's easier to use frozen raspberries because they break down faster & you don't have to add any liquid for the cooking process, but if you are using fresh berries ~ add a few tablespoons of water to help them cook down.
- You can add sugar if you like but since I am adding this to already super sweet buttercream, I am using only the raspberry puree
- Let the berries cook over a low heat until they breakdown completely stirring often. This should only take about 20 minutes.
- Strain the puree through a sieve, discard the seeds & fibers and once the puree is cold add it to the buttercream recipe at the last stage of mixing
- Once the cake layers are cooled, assemble the cake with the raspberry fluff buttercream filling & icing & decorate as you like
Notes
Typically I make 3-7" layers but today I baked my batter into 6" cake pans for a really impressive four layer cake
For those who only have 8" pans you can simply divide the batter between those 2 pans for a tow layer cake instead
The rule of thumb is to fill the pans slightly more than half full to give the batter room to rise and bake properly
For the buttercream recipe I've added raspberry puree at the last stage of mixing
But I have also used freeze dried fruit powder for an even easier and more delicious raspberry buttercream!
Make this vanilla cake completely gluten free by using a 1:1 Gluten Free mix like Bob's Red Mill *not sponsored
This recipe converts easily into cupcakes too!
Storage Raspberry Fluff Cake can be stored at room temperature for up to 4 days For longer storage refrigerate for up to 10 days. Freeze for up to 1 month Tried this recipe?Let us know how it was!