AuthorDorothy LeibeeCategoryCakes & FrostingsDifficultyIntermediateBlack Raspberry Cake is a unique purple cake with a vivid pink cream cheese frosting. The short season of the fruit makes it a special treat.
Preheat oven to 350 F. Grease, flour and put wax or parchment paper in 3- 9" cake pans and set aside.
Separate eggs. Save egg yolks and set aside. Beat the egg whites until soft peaks form and set aside.
Combine sifted flour, salt, baking powder and baking soda in a large bowl and set aside.
Cream butter and sugar until light and fluffy for 3 or 4 minutes in a large mixing bowl. Add egg yolks and vanilla to creamed mixture and blend well.
Add dry ingredients alternately with the buttermilk ending with the dry ingredients blending well. Add the crushed raspberries and blend well for 2 minutes. Fold in the beaten egg whites until well blended.
Pour into prepared pans and bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes and then remove from pans and cool on racks until completely cold.
Layer the cakes with Raspberry Cream Cheese Frosting in between each layer, then ice the sides and top making decorative swirls. Keep chilled in the refrigerator until ready to serve.
Cream the cream cheese and butter until smooth. Gradually add the powdered sugar one cup at a time blending well.
After adding 4 cups of the powdered sugar, add the crushed black raspberries and vanilla and blend well. Continue adding powdered sugar a little at a time, until frosting reaches a spreading consistency.
Ingredients
Directions
Preheat oven to 350 F. Grease, flour and put wax or parchment paper in 3- 9" cake pans and set aside.
Separate eggs. Save egg yolks and set aside. Beat the egg whites until soft peaks form and set aside.
Combine sifted flour, salt, baking powder and baking soda in a large bowl and set aside.
Cream butter and sugar until light and fluffy for 3 or 4 minutes in a large mixing bowl. Add egg yolks and vanilla to creamed mixture and blend well.
Add dry ingredients alternately with the buttermilk ending with the dry ingredients blending well. Add the crushed raspberries and blend well for 2 minutes. Fold in the beaten egg whites until well blended.
Pour into prepared pans and bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes and then remove from pans and cool on racks until completely cold.
Layer the cakes with Raspberry Cream Cheese Frosting in between each layer, then ice the sides and top making decorative swirls. Keep chilled in the refrigerator until ready to serve.
Cream the cream cheese and butter until smooth. Gradually add the powdered sugar one cup at a time blending well.
After adding 4 cups of the powdered sugar, add the crushed black raspberries and vanilla and blend well. Continue adding powdered sugar a little at a time, until frosting reaches a spreading consistency.
Do you strain the berries?
We do not strain the berries. We often just barely mash them with a fork and then use the pulp and the juice. This cake has been at our family gatherings for many many decades. Enjoy!
Can you substitute red raspberries?
Great question. The recipe is my Kentucky mother-in-law’s. It’s an old Appalachian version passed down for generations, and she is a stickler that it must be black raspberries. I think it is simply tradition. You could definitely try it with red raspberries. We’d love a picture if you do, because I imagine you would have a lovely pink cake
.