What Are Freeze-Dried Raspberries?
The frosting makes this cake shine! It’s a bright, tart, and undeniably-raspberry-flavored frosting made with ground freeze-dried raspberries. Freeze-drying is a method of preserving the raspberries by freezing them and removing water with a low-pressure vacuum. They become light as a feather while preserving their tartness and sweetness. Pulverize whole freeze-fried raspberries in a food processor or spice grinder into a flavorful berry dust. Freeze-dried raspberries can be found at most grocery stores these days, usually in 1- to 2-ounce packages. They are also available in powder form online—you’ll need about 5 tablespoons.
How to Frost the Cake
The two layers of this cake bake pretty flat, so you do not need to level them. Got a mounded top? Use a large serrated knife to shave it off using a sawing motion. Then, frost the cake:
Place one cake upside-down on a serving plate. Spread the top with raspberry jam and some frosting. Place the next cake on top, right side up. Spread a thin layer of frosting all over the cake and freeze it for at least 15 minutes. This is called a crumb coat. Although this cake is not very crumby, the purpose of a crumb coat is to contain the crumbs so the final frosting is smooth and crumb-free. Now the fun begins. Spread some frosting to cover the side of the cake with an offset spatula. Pull the excess frosting that piles on the top edge toward the center of the cake. Add the remaining frosting on top and spread it evenly. There are a lot of fancy things you can do with swirls or pastry tips, but this cake has a homemade feel, so don’t stress over making it look perfect.
Can I Make the Cake Ahead?
The short answer is, yes! You can make the cake layers ahead of time, and make the frosting and assemble the cake the day you want to serve it. The baked and cooled cakes can be stored at room temperature, wrapped in plastic wrap, for up to 5 days. A warm cake will encourage condensation, so be sure it’s completely cool before wrapping. For longer storage, freeze the cakes wrapped in plastic wrap and tucked in a zip top bag. They will keep for at least 3 months. Handy, right? The frosting will keep refrigerated in a well-covered container for about 3 days. After that it loses its freshness. To use it, transfer the frosting into a large bowl and whisk it until it is fluffy and light again.
More Celebration Cakes
Chocolate Layer Cake Black Forest Cake Hummingbird Cake Carrot Cake Coconut Cake with Lemon Curd and Vanilla Buttercream
1 2/3 cups cake flour (220g), plus more for cake pans
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 1/2 cups (300g) sugar
1/2 cup unsalted butter, cool but not cold, plus more for cake pans
3 large eggs
1 large egg yolk
3 tablespoons olive oil
1 1/2 teaspoons vanilla extract
1 cup buttermilk
For the frosting and filling
1 (1.2- to 1.3-ounce) package freeze-dried raspberries
1/2 cup powdered sugar
6 ounces cream cheese, at room temperature
1 1/2 teaspoons vanilla extract
Pinch of salt
2 cups heavy whipping cream, divided
1/4 cup raspberry jam
Fresh raspberries, for decorating (optional)
Lower the speed to medium speed and add the eggs and egg yolk one at a time until fully incorporated, scraping down the sides of the bowl with a rubber spatula from time to time. Beat in the oil and vanilla. Start on low speed, then increase to medium and beat until creamy and smooth. Add 1/4 cup cream and beat until smooth, scraping down the sides of the bowl as needed. With an offset spatula, spread a thin layer of frosting on the top and sides of the cake and pop it into the freezer for 15 minutes or up to 1 hour in the fridge if you have to run an errand. This is the crumb coat. Store the frosted cake in the refrigerator covered with a cake cover or a large bowl turned over it to keep it from absorbing refrigerator odors. Did you love the recipe? Leave us stars below!
