Raspberry Cake & Blogoversary
Exactly one year ago, I posted my first official post here at BakeNoir.com. I started this blog with a lovely summer cocktail and it’s only appropriate to celebrate its first anniversary with a stylish pink cake, don’t you think? So, happy blogoversary BakeNoir!
One year and 48 posts later, I still feel as happy and proud as the first day. BakeNoir is everything I’ve ever wanted and imagined it to be. It has given me an opportunity to grow and show who I really am and what I believe in.
Thanks to this blog, I’ve met fabulous new people and had an opportunity to collaborate with a number of magazines, web sites and publishing companies. I’ve shared my knowledge of food and photography with you, and in turn I learned a lot more from my fellow bloggers and photographers. It was a great year.
A big thank you to all my lovely readers. Without you, BakeNoir would not exist.
Raspberry Cake with Whipped Cream Cheese Frosting
Cook time: + cooling time
1/2 tablespoon baking powder
1/2 tablespoon baking soda
1/2 teaspoon salt
150g seedles raspberry jam
1 teaspoon raspberry extract (optional)
240ml neutral vegetable oil
Mix together flour, baking powder, baking soda and salt in a medium bowl. In a separate bowl, whisk together buttermilk, jam and raspberry extract (if using) and set aside. Beat together eggs and sugar in a mixer on medium-high speed until pale and smooth. Add the oil and continue mixing until incorporated. Add dry and wet ingredients alternately to sugar mixture in 3 additions, beginning and ending with dry mix until combined. Divide batter between prepared pans and smooth tops. Bake until a toothpick inserted in the middle of cakes comes out clean, about 30-35 minutes.
Cool the cakes completely before trimming the tops (the cakes will rise in the middle and you'll have to level them). Then cut each cake in half horizontally. It's best to do that with a serrated knife. You will get 4 cake layers.
80g powdered sugar
2 tablespoons lemon juice
350ml heavy whipping cream
few drops of pink food coloring
Meanwhile, divide remaining frosting into 4 bowls. Set 1 bowl aside (do not color). Add varying amounts of food coloring to remaining 3 bowls, to create 3 shades of pink. Spread the darkest pink frosting around the bottom third of the cake. Spread the next darkest shade above the first layer of frosting, then continue with remaining frosting. Spread white frosting on top of the cake. Refrigerate at least 3 hours before serving.