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Basic Cake Recipe With Raspberry Ombre Frosting 1761287236.9436312

basic cake recipe with Raspberry Ombre Frosting

  • Author: Sarah Williams
  • Total Time: 130 minutes
  • Yield: 12 servings 1x
  • Diet: General

Description

Our easy basic cake recipe with Raspberry Ombre Frosting brings bakery elegance to your home. This version elevates a classic cake with stunning, naturally colored raspberry frosting, perfect for a delightful treat.

Ingredients

Scale
  • 2.5 cups all-purpose flour (300g)
  • 1.75 cups granulated sugar (350g)
  • 3 large eggs (at room temperature)
  • 0.5 cup unsalted butter (113g), softened (or a neutral oil like canola for a lighter texture)
  • 1 cup whole milk (240ml) (or buttermilk for a slightly tangier cake)
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1.5 cups fresh or frozen raspberries (225g) (for the Raspberry Ombre Frosting)
  • 4–5 cups powdered sugar (480-600g) (confectioners’ sugar, for smooth, pipeable frosting)
  • 8 oz cream cheese (226g), softened (or an equal amount of unsalted butter for a sweeter frosting)

Instructions

  1. Preheat Oven And Prep Pans: Preheat your oven to 350F (175C). Grease and flour two 8-inch round cake pans, ensuring they’re evenly coated to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt for your basic cake recipe until thoroughly combined and light.
  3. Cream Butter And Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until the mixture is light, fluffy, and pale yellow (about 2-3 minutes).
  4. Add Eggs And Vanilla: Beat in eggs one at a time, mixing well after each addition, until fully incorporated. Stir in the vanilla extract, ensuring it’s fragrant throughout the mixture.
  5. Alternate Wet And Dry: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined (avoid overmixing the cake batter as this can lead to a tough cake).
  6. Bake The Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until the cake edges are golden and a toothpick inserted into the center comes out clean.
  7. Cool Completely: Cool cakes in pans for 10 minutes, allowing them to firm up. Then, invert them onto a wire rack to cool completely, which is crucial to prevent melting frosting.
  8. Prepare Raspberry Puree: Puree 1 cup of fresh or thawed frozen raspberries in a blender until smooth. Strain the puree through a fine-mesh sieve to remove seeds, pressing firmly (straining the raspberry puree twice really helps achieve that silky-smooth texture).
  9. Make The Frosting: In a large bowl, beat the softened cream cheese (or butter) until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until light and fluffy. Then, add the strained raspberry puree, beating until just combined and smooth. (If your frosting seems too runny, add 1-2 tablespoons more powdered sugar until it reaches a spreadable consistency.)
  10. Create Ombre Shades: Divide the frosting into three separate bowls. To the first, add a small amount (1-2 tsp) of raspberry puree for a light pink. To the second, add a medium amount (1-2 Tbsp) for a medium pink. To the third, add more (2-3 Tbsp) for a deep pink. Mix each bowl gently until the color is uniform.
  11. Assemble And Frost: Place one cooled cake layer on your serving plate. Spread the darkest shade of frosting on top. Add the second cake layer, then spread the medium shade. For the top and sides, use the lightest shade, blending the colors for a beautiful gradient effect.

Notes

Smart swaps include using buttermilk for a tangier cake, almond extract for a different flavor, or lemon zest for brightness. For a quicker option, use a boxed cake mix. Ensure cakes are completely cooled before frosting to prevent melting, and adjust frosting consistency with powdered sugar if needed.

  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 400 calories
  • Sugar: 45 g
  • Sodium: 250 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 100 mg

Keywords: easy cake, raspberry, ombre frosting, dessert, baking, cream cheese frosting, layer cake, homemade, naturally colored

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Find it online: https://easydashrecipes.com/basic-cake-recipe-with-raspberry-ombre-frosting/