Frostbitten Raspberry Cake

October 15, 2024
by Emily Hart. Updated October 26, 2024

Why Choose Raspberry for Your Cake?

Raspberries are not only a delicious addition to your desserts but also bring a wealth of health benefits. These vibrant berries are rich in antioxidants, vitamins, and minerals, making them a perfect ingredient for a guilt-free indulgence. The high fiber content in raspberries aids digestion, while their low calorie count makes them a smart choice for those watching their waistline. Furthermore, the tartness of raspberries beautifully balances the sweetness of cake, providing a delightful flavor contrast that elevates your dessert experience.

Creating the Perfect Balance of Flavors

When baking a Frostbitten Raspberry Cake, achieving the perfect balance of flavors is crucial. The sweetness of the vanilla sponge and the creamy mascarpone frosting must be perfectly complemented by the tart raspberry compote. To enhance the flavors even further, consider adding a hint of citrus zest, such as lemon or orange, to your raspberry compote. This addition introduces a refreshing brightness that elevates the overall taste profile of the cake, making each bite a harmonious blend of sweet and tangy notes.

Tips for Baking Success

Baking a cake from scratch can be a rewarding experience, but it does come with its challenges. Here are some essential tips to ensure your Frostbitten Raspberry Cake turns out perfectly every time:

Room Temperature Ingredients: Ensure your eggs and butter are at room temperature. This helps create a smooth batter that traps air, leading to a light and fluffy cake.
Measure Accurately: Baking is a science, so measuring your ingredients accurately is key. Use a kitchen scale for precise measurements, especially for flour and sugar.
Do Not Overmix: When folding in the flour, be gentle. Overmixing can lead to a dense cake, which is not the desired texture for a fluffy sponge.
Keep an Eye on Baking Time: Ovens can vary, so start checking your cake a few minutes before the suggested baking time to prevent overbaking.

Serving Suggestions

Once your Frostbitten Raspberry Cake is beautifully assembled and decorated, consider how you will serve it. This cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For an elegant touch, serve it alongside a cup of freshly brewed tea or coffee. Additionally, garnishing with fresh mint leaves or a sprinkle of edible flowers can make your dessert presentation even more captivating, perfect for special occasions or gatherings.

Storing Your Cake

If you find yourself with leftover cake, proper storage is essential to maintain its freshness. The Frostbitten Raspberry Cake can be stored in an airtight container in the refrigerator for up to 3-4 days. To prevent the cake from drying out, consider wrapping it in plastic wrap before placing it in the container. If you wish to store it for a longer period, you can freeze the cake layers individually, well-wrapped, for up to 2 months. When ready to enjoy, simply thaw in the refrigerator overnight and frost as desired!

Indulge in this delightful three-layer vanilla sponge cake filled with raspberry compote and creamy mascarpone frosting, all beautifully covered in white chocolate frosting.

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 8-10 servings

Ingredients

5 large eggs (room temperature)
1 cup (200g) sugar
2 tsp vanilla extract
1 cup (120g) flour
¼ cup (60ml) raspberry liqueur
¼ cup (60ml) simple syrup
1 cup (250g) mascarpone cheese
1 cup (250ml) whipping cream
¼ cup (15g) icing sugar
2 tsp gelatin
2 tbsp water
1½ cups (190g) raspberries (fresh or frozen)
½ cup (100g) sugar (for compote)
2 tbsp water (for compote)
1 cup (125g) fresh raspberries (for filling)
5 oz (150g) white chocolate (chopped)
¼ cup (60ml) whipping cream (for frosting)
4 tbsp unsalted butter (softened)
1 sprig rosemary (for decoration)
¼ cup (30g) raspberries (for decoration)
Icing sugar (for dusting)

Instructions

Preheat the oven to 350°F (180°C). Grease three 8-inch cake pans and line them with parchment paper.
In a stand mixer, beat 5 eggs, sugar, and vanilla at high speed for about 5 minutes until pale and tripled in volume.
Gently fold in flour in 5-6 additions, taking care not to deflate the mixture.
Divide the batter among the three pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Cool for 10 minutes, then run a knife around the edges to release the cakes and transfer them to a wire rack to cool completely.
For the raspberry compote, combine 1½ cups raspberries, sugar, and 2 tablespoons water in a saucepan. Cook over low heat for about 15 minutes until thickened. Blend until smooth and strain to remove seeds, then mix with fresh raspberries.
For the mascarpone cream, mix gelatin with 2 tablespoons water and let sit for 5 minutes. Heat gently until liquid, then combine mascarpone, whipping cream, icing sugar, and vanilla in a bowl and whip until combined. Drizzle in the gelatin while whipping until well combined.
Combine raspberry liqueur with simple syrup and drizzle over the cooled cake layers.
To assemble, pipe a border of mascarpone cream on the first layer, fill with half of the raspberry compote, and smooth with a spatula. Repeat with the second layer and top with the third layer.
For the white chocolate buttercream, heat ¼ cup cream until simmering, pour over chopped white chocolate, and let sit for a couple of minutes. Stir until smooth. Cool for 10 minutes, then whip until light and fluffy. Gradually add softened butter.
Spread half of the buttercream over the cake and chill in the fridge for 20 minutes. Coat with the remaining frosting and decorate with rosemary, raspberries, and a dusting of icing sugar.