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Raspberry Rose Layer Cake

Ashley Manila
Raspberry Rose Layer Cake
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Prep Time 25 minutes
Cook Time 30 minutes
Inactive Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine Cake
Servings 1 - 9" Layer Cake

Ingredients
 

For the Raspberry Puree:

  • (1) 12 oz. bag of frozen raspberries, not thawed

For the Raspberry Cake:

  • 4 cups cake flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 cups plus 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup sour cream, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 1/2 cup raspberry puree
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 stick unsalted butter, melted
  • 6 tablespoons canola OR coconut oil, liquified if using coconut

For the Raspberry Rose Buttercream:

  • 2 sticks unsalted butter, very soft
  • 1 teaspoon rose water
  • 1/4 cup raspberry puree
  • 4-5 cups confectioners' sugar
  • Pinch of salt

Instructions
 

For the Raspberry Puree:

  • Place the Raspberries in a blender and pulse until smooth.
  • In a small saucepan, cook the puree over medium high heat until in comes to a boil, stirring frequently.
  • Reduce the heat and let the mixture simmer while stirring frequently until the mixture reduces by about half.
  • Set aside and let cool to room temperature.

For the Raspberry Cake:

  • Preheat oven to 350 degrees (F).
  • Grease and flour two round 9" baking pans and line the bottoms with parchment paper; grease the parchment as well.
  • In a large mixing bowl (or the bowl of a stand mixer), combine the flour, baking powder, baking soda, sugar, and salt. Whisk together for 30 seconds.
  • In a large glass measuring cup (or bowl), whisk together the sour cream, milk, raspberry puree, eggs, and vanilla extract until well blended.
  • Add liquid mixture into the flour mixture and beat on low speed until almost completely incorporated. Add melted butter and oil and fold together using a rubber spatula until all ingredients are evenly incorporated; do not over-mix. Once the butter and oil are incorporated, you should be done mixing.
  • Divide the batter equally between the 2 pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Let the cakes cool in the pans for 15 minutes on wire racks.
  • Turn the cakes out of the pans and cool completely on wire racks before frosting.

For the Raspberry Rose Buttercream:

  • With an electric mixer, beat the butter on medium-high until light and creamy; about 2-3 minutes.
  • Add the confectioner's sugar and beat on low speed until combined.
  • Turn the mixer up to medium high and beat for an additional 2-3 minutes.
  • Add the rosewater, raspberry puree, and salt; mix until incorporated. Add more confectioners' sugar if needed to reach desired consistency.
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