Raspberry Vanilla Cake with Buttercream Frosting

“If we had no winter, spring would not be so pleasant: if we did not sometimes taste adversity, prosperity would not be so welcome.”  – Anne Bradstreet

Raspberry Vanilla Cake

Nature’s seasons are a gentle reminder that nothing remains the same, no less the turbulent seasons in our lives. For the most part, winter arrives as an unwelcome guest that settles in and lingers for just a little too long. As the wintertime draws to an end, the essential process of pruning begins, which leaves us exposed and somewhat vulnerable. Ironically though, this stripping away increases our soulfulness, growing our character and capacity to love.

Then, when the sadness of winter is finally in retreat, a softly perfumed jasmine breeze reminds us that spring is on its way, carrying with it the promise of renewed life and abundant fruitfulness. This is my favourite season!

The Spring of 2014 is particularly special. It marks the birth of my food blog, Bibby’s Kitchen. As with most special occasions in our home, we celebrate with cake. This light as air raspberry vanilla cake is studded with fresh raspberries, creating little pockets of tartness, the perfect foil to a rich buttercream frosting. The cake itself has a light crumb and the all-essential rich butter flavour. If you’re not keen on adding the fruit, it’s equally good to serve ‘Victoria sponge style’ with a generous layer of strawberry preserve and freshly whipped cream.

The quantities are for a 15 cm cake, which is an ideal size for an elegant tea table. To make a larger family sized cake, double up the ingredients and divide equally into 3 x 20 cm cake tins. Bake for 25-30 minutes. If you’re making the smaller version, there should be more than enough buttercream. Freeze any left over in a tightly sealed container for up to 3 weeks. Defrost to room temperature and whisk thoroughly before using.

Raspberry Vanilla Cake with Buttercream Frosting

Serves 6-8

125 g butter, at room temperature
125 g castor sugar
2 eggs
5 ml (1 teaspoon) vanilla extract
90 ml buttermilk
175 g cake wheat flour
7.5 ml (1 ½ teaspoons) baking powder
a pinch of fine salt
125g fresh raspberries

Crème Fraîche Buttercream Frosting

250 g butter, softened
60 ml (1/4 cup)  crème fraîche
2.5 ml (½ teaspoon) vanilla extract
400 g confectioners’ sugar, sifted
a pinch of salt
15 ml (1 tablespoon) lemon juice
a drop of food colouring of your choice

For finishing

2 tablespoons low sugar raspberry preserve
125 g mascarpone
fresh raspberries or unsprayed rose blooms

Let’s Bake Raspberry Vanilla Cake

Preheat the oven to 180º C. Grease 2 x 15cm baking tins and line with parchment paper. Cream together the butter, castor sugar and vanilla extract until light and fluffy.

Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. In two additions, add the flour and buttermilk, starting and ending with the flour. With the mixer on a low speed, whisk until just combined. Do not over mix as this develops the gluten resulting in a tough crumb.

Divide the batter evenly into the prepared tins and press the raspberries firmly into the batter. Bake for 30-35 minutes until lightly golden and a test skewer comes out clean. Allow the cake to rest for 10 minutes before turning out onto a wire rack to cool completely.

For the buttercream, place the butter, crème fraîche and vanilla in a mixing bowl fitted with a paddle attachment. Whisk until creamy and pale. Add the icing sugar and salt and whisk until well combined. Add the lemon juice and food colouring and mix to incorporate.

To assemble, place the first sponge layer onto a cake stand. Spread with raspberry preserve and mascarpone. Top with the second sponge layer and press down gently.

Using a small palette knife, cover the sides and top of the cake with a thin layer of the buttercream. Chill for 30 minutes. Cover with a generous layer of buttercream. Decorate with fresh raspberries or fresh flowers.

BK Handy Tip: Wrap the cooled, un-iced cakes in cling film and refrigerate for an hour to firm up. This makes it more manageable and easier to ice.

As a food blogger and recipe developer, I’ve made and eaten more than my share of cakes, chocolate and fruited bakes being my favourite. Here are several cake recipes that I make often:

Blueberry semolina tea loaf with lemony drizzle

Strawberry apple cake with honey

Flourless chocolate cake