With the on-coming of Thanksgiving, I didn’t want to burn out my baking muscles just yet, so I decided to make a simple dessert with a “popping” twist! I love Yellow cake, but I’m often told that for some, it can be rather bland and not that flavorful. However, I still chose to make it, but with a burst of raspberry for that tart flavor.
This recipe came out so moist and with just the right amount of sweetness and tart! And because I just love to create bold flavor, I chose to add a bit of Raspberries to the buttercream frosting which added that pink color and tart as well as a bit of tiny crunch to the whipped frosting.
It’s definitely a light dessert that you’ll love and it is VERY easy and quick to make if you have a little one running around OR you just don’t want to spend much time in the kitchen!
For me, I’m saving all of my energy for this Thursday’s Thanksgiving feast! Be sure to keep an eye out for all of the tasty dishes that I’ll be making on the BIG Turkey DAY!
Well, I hope that you enjoy this recipe and be sure to let me know what you think down below.
HAPPY BAKING! 🙂
Yellow Cake w/ Raspberry Recipe
1 cup butter, softened
1 1/2 cups sugar
8 egg yolks
3/4 cup milk
2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1 cup raspberries (frozen OR fresh)
1/2 teaspoon salt
- Preheat oven to 350F. With butter, grease and flour bundt cake pan.
- In a large mixing bowl, sift together flour, baking powder, and salt. Set aside.
- In a large bowl or the bowl of an electric mixer, mix together the butter and sugar until very light and fluffy (approximately 5 minutes) on medium speed.
- Mix in egg yolks, one at a time, mixing well after each addition and scraping down the sides of the bowl as you work. Then mix in the vanilla extract.
- Add the flour mixture to the butter mixture alternating with the milk, mixing until just incorporated. Scrape down sides of bowl again, and mix for another few seconds.
- Add one cup of frozen raspberries (OR fresh raspberries) that were tossed in flour, and fold into batter.
- Pour batter into the prepared bundt cake pan. Bake in the preheated oven for 25-30 minutes or until top of the cake is golden. **NOTE: use a cake tester or skewer to insert into the center of the cake to make sure that it comes out clean.
- Allow cake to cool in it’s pan for 10 minutes. Turn it out onto wire racks to finish cooling completely.
- Frost with Raspberry Buttercream frosting (See recipe below ↓).
HOW TO MAKE THE BEST RASPBERRY BUTTERCREAM FROSTING
You will need:
1 cup (2 sticks) of Butter (Softened)
1/2 Cup of Raspberries (thawed if frozen)
4 1/2-5 Cups of Powdered Sugar
2 teaspoon Vanilla extract
5 tablespoons Milk, as needed
- Mix together butter, powdered sugar, vanilla extract on slow speed until well combined. Add milk, 1 tablespoon at a time, until silky and creamy to your desire. Add a bit more powdered sugar if needed. Increase speed to medium and add raspberries and mix for 1 minute until frosting turns pink and raspberries are mostly incorporated, leaving some small bits that are still visible.
- Use spatula to dress thoroughly cooled cake and enjoy!! **Use a bit of raspberries for garnish if desired.