Imagine a dessert so stunning it looks like it's been painted with the blush of love - our pink raspberry cake is not just a treat, it's an experience! Perfect for intimate celebrations or when you want to surprise someone special, this small-batch cake brings together the delicate sweetness of raspberries and the luxurious richness of buttercream frosting. Whether you're planning a romantic birthday or simply craving a gorgeous homemade dessert, this recipe promises to be your new favorite culinary masterpiece that's as beautiful as it is delicious.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup raspberries, pureed
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a small 6-inch round cake pan by greasing it with butter and lining the bottom with parchment paper.
- In a medium mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
- Gently fold the pureed raspberries into the dry ingredients, creating a vibrant pink-colored mixture.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour the cake batter into the prepared cake pan, smoothing the top with a spatula for even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream frosting, beat the softened butter in a clean bowl until creamy.
- Gradually add powdered sugar, milk, and vanilla extract, mixing until smooth and spreadable.
- Once the cake is completely cooled, frost the top and sides with the buttercream, creating a smooth, even layer.
- Optional: Garnish with fresh raspberry pieces or a light dusting of powdered sugar for an elegant finish.
- Refrigerate the cake for 15-20 minutes to set the frosting before serving.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake light and tender.
- Fresh vs. Frozen Raspberries: While fresh raspberries are ideal, frozen can work too - just thaw and drain excess liquid before pureeing.
- Buttercream Consistency: If your frosting is too thick, add milk a teaspoon at a time. If too thin, add more powdered sugar.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent melting and ensure a smooth finish.
- Storage Tip: This cake stays fresh in the refrigerator for 3-4 days when stored in an airtight container.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 115mg
