Just Enough Raspberry Cake

Ingredients

• 1 cup all-purpose flour
• 1 tbsp cornstarch
• 1 tsp baking powder
• 0.5 tsp salt
• 4 tbsp unsalted butter (Room temperature)
• 2 tbsp vegetable oil
• 0.75 cup granulated sugar
• 2 tsp vanilla extract (For the cake)
• 2 large eggs (Room temperature)
• 0.25 cup whole milk
• 0.5 cup unsalted butter (Room temperature; for the buttercream)
• 2.5 cups powdered sugar (For the buttercream)
• 1 tbsp vanilla extract (For the buttercream)
• 0.5 tsp salt (For the buttercream)
• 1.5 tbsp heavy cream (Use 1–2 tablespoons, as needed for consistency)
• 2.5 tbsp raspberry syrup (Use 2–3 tablespoons in the buttercream)
• 1 cup fresh raspberries (For the syrup)
• 2 tbsp granulated sugar (For the raspberry syrup)
• fresh raspberries (For decorating the finished cake)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Prepare a 6-inch cake pan by greasing it and lining the bottom with parchment paper so the small cake releases cleanly.

2. 2

   In a bowl, whisk together the flour, cornstarch, baking powder, and salt until evenly combined.

3. 3

   In a separate mixing bowl, beat the room-temperature butter, vegetable oil, and granulated sugar until light and fluffy, scraping down the sides of the bowl as needed.

4. 4

   Mix the vanilla extract into the butter mixture until incorporated.

5. 5

   Add the room-temperature eggs and mix until combined, adding them one at a time if needed to keep the batter smooth.

6. 6

   Mix in the whole milk until the wet mixture is uniform.

7. 7

   Add the whisked dry ingredients to the wet ingredients and fold just until no dry streaks remain. Do not overmix, or the cake may become dense.

8. 8

   Transfer the batter to the prepared 6-inch pan and smooth the top.

9. 9

   Bake for 45–50 minutes, until the cake is set and a tester inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent the pan loosely with foil during baking.

10. 10

    Remove the cake from the oven and let it cool completely before decorating. A fully cooled cake is important so the buttercream does not melt.

11. 11

    While the cake cools, place the raspberries and 2 tablespoons of granulated sugar in a small saucepan. Cook over medium heat for 8–10 minutes, stirring occasionally, until the berries break down and become syrupy.

12. 12

    Strain the cooked raspberry mixture through a fine-mesh strainer to remove the seeds. Let the raspberry syrup cool completely before using it in the buttercream.

13. 13

    Beat the room-temperature butter for the buttercream until creamy and smooth.

14. 14

    Add the powdered sugar gradually, mixing until smooth and fluffy. Mix in the vanilla extract and salt.

15. 15

    Add 1 tablespoon of heavy cream and 2 tablespoons of cooled raspberry syrup. Beat until the buttercream is smooth, adding the remaining cream or syrup as needed to reach a spreadable consistency and raspberry flavor.

16. 16

    Once the cake is completely cool, frost it with the raspberry buttercream. Layer or spread the cooled raspberry syrup as desired between cake layers, then cover the outside with buttercream.

17. 17

    Decorate the finished cake with fresh raspberries and serve.

Notes

The source describes this as a small-batch cake made in a 6-inch pan. Cool the cake and raspberry syrup completely before assembling. Store covered in the refrigerator; let it sit briefly at room temperature before serving so the buttercream softens.

Nutrition per serving

• dessert
• cake
• small-batch
• birthday
• baked
• raspberry
• vegetarian