Raspberry Cake
This raspberry cake is the moistest, softest cake you'll ever try! Made with raspberry based batter instead of vanilla cake with raspberry pieces or raspberry filling or frosting, you'll get fresh raspberry flavour in every bite!
Ingredients
- 2 cups raspberries fresh or frozen
- 1 tbsp white sugar
- 1 tsp lemon juice
- 3 cups all purpose flour
- 2 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 2 egg yolks
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 3/4 cup vegetable oil
- 1/4 cup butter melted
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup water
- 1 tsp vanilla extract
- 2 egg whites
- 2 drops red or pink gel food colouring
Instructions
- Grease and flour 2, 6" (3" tall) round cake pans (*see notes).
- In a small pot, reduce raspberries by cooking them over medium heat with the tablespoon of sugar and splash of lemon juice. This will take awhile, but every now and then, stir them with a wooden spoon and try to mush them down. Once it has become a red liquid with seeds, you can turn off the heat and let it cool.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk the egg yolks with the white and brown sugars. It will be very dry. Thin out this mixture by pouring in the oil and melted butter, and whisk to combine. Add in your sour cream and whisk.
- In a measuring cup, stir together the milk, water, and vanilla extract.
- Preheat the oven to 335 degrees Fahrenheit.
- In a small bowl, whip the egg whites using an electric mixer at high speed until they reach stiff peaks. This will take a few minutes. (see article for help with stiff peaks)
- Add half of your dry ingredients (medium bowl with flour etc.) into your large bowl with egg yolk, sugar and fat mixture, and whisk to combine. Pour in all of your wet ingredients (measuring cup with milk etc.) into the large bowl. Whisk to combine. Add in the remaining dry ingredients. You should now be left with a uniform batter.
- Strain the reduced raspberries into the batter and fold it in with a spatula. Make sure to take the time to get all of the seeds out as the seeds can really take away from the cake. The batter should now look like an ugly grey colour. Add in your drops of food colouring (I use 1 drop of red gel colour and 1 drop of pink gel colour).
- Gently fold in the whipped egg whites, trying your best not to deflate them. It's okay if there are a few small lumps of egg white left in.
- Pour the batter evenly into your prepared pans and bake for about 60 minutes or until a toothpick inserted in the centre comes out clean.
- Let cool in the pan for about 10 minutes and then flip the cakes onto a wire rack to let them cool completely.
Notes
*You could also make this recipe in 2, 8" (2" tall) round cake pans. No need to double or triple the recipe, as long as your cake pans are the right heights. Bake time will be different than with the 6" pans, so start with 45 minutes and test from there. Keep the oven at 335 since lower and slower ensures a nicer crust.