Raspberry Layer Cake
Super easy

Oh my word... this cake was amazing.  I had never made this cake until today, and it is amazing.

Thanks to Canadian Living for sharing the recipe.  I've tweaked the recipe only slightly to make it gluten-free.

Category: Sweets Cakes & Pies

Ingredients

For 12 Person(s)

Cake

227 g butter, unsalted, softened
400 g white sugar
10 ml vanilla extract
480 g Frankie's gluten-free all-purpose flour blend
1/2 tsp Kosher salt
1 tbsp baking powder
400 g milk

Filling

1 batch cream cheese icing
330 g raspberry jam, seedless

Topping

170 g fresh raspberries

Raspberry Layer Cake Directions

Preheat your oven to 350°F or 175°C

Then in a mixing bowl, begin by beating the butter and sugar together until light and fluffy.  Scrape down the walls of the bowl to ensure everything gets mixed in.  Then add the vanilla and beat again.  Add your eggs and beat really well starting on low and moving up to high speed.  Beat until really well combined.

In another bowl combine the Frankie's gluten-free all-purpose flour blend, salt and baking powder.  Whisk together.

 

Now beginning with the flour blend, alternate between the flour and the milk by mixing each into the butter mixture allowing a good mix between each addition.  It should go: 1/3 flour mixture, 1/2 milk, 1/3 flour mixture, 1/2 milk, 1/3 flour mixture.

Once it's all combined beat the mixture on high for 90 seconds to allow lots of air pockets and emulsification to happen.

Pour into two well greased and parchment paper lined 9inch (23cm) round baking pans.  Bake for approximately 30-35 minutes or until a skewer comes out clean.  Let cool completely before moving onto the next step.

 

Making the icing: To make the cream cheese icing click here

 

Remove the cakes from their pans and square off the tops.  Slice each cake across horizontally.

Take once slice and place it on a flat plate.  Begin by spreading 1/3 of the raspberry jam on making sure to get right to the edges.

Then spread some of the icing onto another piece of the cake and sandwich the icing and the jam together. 

From there repeat the process by spreading 1/3 of the jam onto the top of the cake and put more icing onto the next slice and sandwich that together.  You'll need to do this sandwiching one more time.

Now drop a good glob of the icing onto the top of the cake and do your crumb coat by evenly spreading the icing on the cake making sure not to go in too many directions with your spreader.  The fewer back and forth, the less crumbs to deal with.  Once you've iced your cake and it looks nice and even put it in the fridge for about 1 hour to allow for the icing to setup.

After an hour, remove the cake from the fridge and drop another big dollop of the icing onto your cake.  Spread it out evenly.  This layer of icing is your final layer, so be creative on how you present your cake.  I opted for swirls with my off-set pallet knife to help cover up any little imperfections.

Top with raspberries.

Now at this point you can let the cake setup in the fridge for another 30-60 minutes, but go for it and dig in.  Store any un-eaten parts of the cake covered and in the fridge for up to a few days.

 

I made this cake with Frankie's gluten-free all-purpose flour blend.  So if you'd like to make the cake just like I did, you can order your own Frankie's gluten-free all-purpose flour blend at: glutenfreefrankies.com or by going to Amazon and searching for: "Frankie's Flour".

 

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