Have you ever wondered how to capture the fleeting essence of black raspberries in a dessert that’s both visually stunning and irresistibly delicious? Black raspberries, with their deep purple hue and complex flavor profile, are a rare gem in the berry world. Their short season and limited availability make them a coveted ingredient for bakers seeking to create something truly special. This Black Raspberry Cake, adorned with a vivid pink cream cheese frosting, not only celebrates the unique taste of these berries but also offers a show-stopping centerpiece for any occasion.
Why You’ll Love This Recipe
- Seasonal Delight: Black raspberries have a brief harvest window, making this cake a seasonal treasure that captures their essence at its peak.
- Flavor Harmony: The tartness of black raspberries balances beautifully with the richness of cream cheese frosting, creating a symphony of flavors in every bite.
- Visual Appeal: The natural pigments of black raspberries lend a stunning purple hue to the cake and a vibrant pink to the frosting, making it as eye-catching as it is tasty.
- Versatility: Perfect for birthdays, summer gatherings, or simply indulging in a slice of berry bliss.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 3 large eggs, separated
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 1 cup mashed black raspberries (approximately 1 pint)
- 1 tablespoon vanilla extract
For the Raspberry Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 5 to 6 cups powdered sugar
- ⅓ cup crushed black raspberries
- 1 teaspoon vanilla extract
How to Make Black Raspberry Cake
Step 1:Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottom of each cake pan with parchment paper to ensure easy removal after baking.
Step 2: Separate the Eggs
Gently separate the egg whites from the yolks. Set the yolks aside for later use.
Step 3: Beat the Egg Whites
In a clean mixing bowl, whisk the egg whites until soft peaks form. Set aside.
Step 4: Mix the Dry Ingredients
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
Step 5: Add Yolks and Vanilla
Blend the reserved egg yolks and vanilla extract into the butter-sugar mixture until smooth and well incorporated.
Step 6: Combine Wet and Dry Ingredients
Alternately add the sifted dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix just until combined—do not overmix.
Step 7: Add the Raspberries
Fold the mashed black raspberries gently into the batter until evenly distributed.
Step 8: Divide and Bake
Pour the batter evenly into the prepared pans. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 9:Cool: Allow the cakes to cool in the pans for 5 minutes before transferring them to wire racks to cool completely.
Step 10:Prepare the Frosting: In a mixing bowl, beat the cream cheese and butter until smooth. Frosting Tip
Gradually add 4 cups of powdered sugar to the cream cheese and butter mixture, beating until smooth and creamy. Add the crushed black raspberries and vanilla extract, mixing well. Continue adding powdered sugar until the frosting reaches a spreadable consistency.
Step 11:Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Repeat with the remaining layers. Frost the sides and top of the cake, creating decorative swirls as desired.
Step 12:Chill: Refrigerate the cake until ready to serve, allowing the frosting to set.
Helpful Tips
- Room Temperature Ingredients: Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for optimal mixing and texture.
- Gentle Folding: When incorporating egg whites, fold gently to maintain the airiness of the batter.
- Berry Preparation: If using frozen black raspberries, thaw and drain excess liquid to prevent a soggy cake.
- Frosting Consistency: Adjust the amount of powdered sugar to achieve your desired frosting thickness.
Substitutions and Variations
- Berry Alternatives: If black raspberries are unavailable, substitute with blackberries or red raspberries. Flavor Note
Using a different berry, such as red raspberries or blackberries, may slightly alter the flavor and color of the cake. - Variation: Citrus Twist
For a bright, zesty flavor, mix in a teaspoon of lemon or orange zest to the batter. - Nutty Addition: Fold in ½ cup of chopped nuts, such as almonds or pecans, for added texture.
- Gluten-Free Alternative
Swap in a gluten-free all-purpose flour blend to accommodate gluten sensitivities without sacrificing texture.
Frequently Asked Questions
Q: Can I use frozen black raspberries? A: Yes, but ensure they are thawed and well-drained to prevent excess moisture in the batter.
Q: How do I store leftovers? A: Store the cake in an airtight container in the refrigerator for up to 5 days.
Q: Can I make this cake in advance? A: Absolutely! Make-Ahead Tip
The cake layers can be baked a day in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature. Frost the cake on the day you plan to serve it.
Storage Instructions
- Refrigeration: Keep the frosted cake refrigerated to maintain freshness, especially due to the cream cheese frosting.
- Freezing: Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw at room temperature before frosting.
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Conclusion
This Black Raspberry Cake is more than just a dessert; it’s a celebration of a rare and delightful berry. The combination of moist cake layers and tangy cream cheese frosting creates a harmonious balance that’s sure to impress.
Whether you’re celebrating a special occasion or treating yourself to something extraordinary, this cake promises a one-of-a-kind experience that’s as memorable as it is delicious. Give it a try, and don’t forget to share your baking adventures and feedback!
Print
Black Raspberry Cake with Cream Cheese Frosting
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Ingredients
For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
3 large eggs, separated
1 cup unsalted butter, softened
1 cup buttermilk
1 cup mashed black raspberries (approximately 1 pint)
1 tablespoon vanilla extract
For the Raspberry Cream Cheese Frosting:
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
5 to 6 cups powdered sugar
⅓ cup crushed black raspberries
1 teaspoon vanilla extract
Instructions
Step 1:Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottom of each cake pan with parchment paper to ensure easy removal after baking.
Step 2: Separate the Eggs
Gently separate the egg whites from the yolks. Set the yolks aside for later use.
Step 3: Beat the Egg Whites
In a clean mixing bowl, whisk the egg whites until soft peaks form. Set aside.
Step 4: Mix the Dry Ingredients
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
Step 5: Add Yolks and Vanilla
Blend the reserved egg yolks and vanilla extract into the butter-sugar mixture until smooth and well incorporated.
Step 6: Combine Wet and Dry Ingredients
Alternately add the sifted dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix just until combined—do not overmix.
Step 7: Add the Raspberries
Fold the mashed black raspberries gently into the batter until evenly distributed.
Step 8: Divide and Bake
Pour the batter evenly into the prepared pans. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 9:Cool: Allow the cakes to cool in the pans for 5 minutes before transferring them to wire racks to cool completely.
Step 10:Prepare the Frosting: In a mixing bowl, beat the cream cheese and butter until smooth. Frosting Tip
Gradually add 4 cups of powdered sugar to the cream cheese and butter mixture, beating until smooth and creamy. Add the crushed black raspberries and vanilla extract, mixing well. Continue adding powdered sugar until the frosting reaches a spreadable consistency.
Step 11:Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Repeat with the remaining layers. Frost the sides and top of the cake, creating decorative swirls as desired.
Step 12:Chill: Refrigerate the cake until ready to serve, allowing the frosting to set.
Notes
Room Temperature Ingredients: Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for optimal mixing and texture.
Gentle Folding: When incorporating egg whites, fold gently to maintain the airiness of the batter.
Berry Preparation: If using frozen black raspberries, thaw and drain excess liquid to prevent a soggy cake.
Frosting Consistency: Adjust the amount of powdered sugar to achieve your desired frosting thickness.
- Prep Time: 25 minutes + Time: 15 minutes (cooling & assembling)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 48g
- Protein: 5g
- Cholesterol: 85mg