Raspberry Butter Cream Cake

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I love making birthday cakes for friends when I have the time! Last weekend was one of those days when the ingredients were in the cupboard and I had a couple of hours to spare! I decided to make a gluten free cake as the birthday boy doesn’t eat gluten! It turned out very well and was a huge hit!

You’ll need 2 x 9″ cake tins or glass dishes for this! Preheat the oven to 350….. Here are the ingredients:

Sponge Cake:

  • 2 cups flour (gluten free or all purpose)
  • 4 egg whites (room temperature)
  • 1 tspn baking powder
  • 1/2 tspn baking soda
  • 1/8 tspn salt
  • 1/2 cup + 1 tbspn unsalted butter
  • 1 + 3/4 cups sugar
  • 1 tspn vanilla
  • 1 1/3 cups buttermilk

If you don’t have buttermilk just make some!
Measure 1 cup of milk with 1 tbspn lemon juice, stir and let stand for 5 mins. That’s it!

  • Lightly grease and flour the pans
  • Mix flour, baking powder, baking soda and salt together
  • Mix butter until creamy
  • Add sugar, vanilla, lemon juice and stir well
  • Add egg whites
  • Add flour mix and stir until smooth and creamy
  • Divide mixture between the two baking pans
  • Bake at 350 for 30 mins (poke with a chopstick to check it’s done. If chopstick comes out wet, it needs a few more minutes. Keep checking)

Cream cheese frosting:

  • 8 oz cream cheese (room temperature)
  • 1/2 cup unsalted butter (room temperature)
  • 1 tspn vanilla extract
  • 1 tspn lemon juice
  • 1/4 tspn salt
  • 1.5 cups fine baking sugar
  • 1/2 cup apple sauce
  • Mix the butter and cream cheese together until smooth
  • Add vanilla extract and salt
  • Gradually add sugar and apple sauce to sweeten. Stir as you go. If you want it sweeter just keep adding sugar! You can use up to 4 cups of sugar for this recipe and omit the apple sauce if you don’t have it!

Filling:

I used Organic Raspberry fruit spread because it’s made with all fruit and juice with no added sugar, and it’s delicious!

  • Let the cakes cool while you make the frosting
  • Tap the cakes out of the tins once cool
  • Place frosting and cakes in fridge until ready to frost
  • Generously spread raspberry jam over one sponge
  • Stack the second sponge on top of the first and spread thickly with dollops of frosting
  • Decorate with crushed cacao nibs or grated chocolate and fresh raspberries

Why did I cut the cake like this? If there are more people than you bargained for that want a piece of this delicious cake, simply cut a big circle into the cake and make small pieces of the outside circle followed by slices of the inner circle. You’ll gain at least 4 and sometimes 6 extra pieces!

I hope you love this as much as we did!

Sooz xo

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