Serving Details
Servings: 12 slices
Portion Size: 1 slice per person
Recipe Description
This Raspberry Spice Cake combines the warmth of spices with the tartness of fresh raspberries for a truly unique and flavorful dessert. With layers of spiced cake and a raspberry buttercream frosting, this cake is perfect for celebrations and gatherings. The cake’s rich, moist texture and vibrant color make it as beautiful as it is delicious.
Cooking Time
- Preparation Time: 30 minutes
- Baking Time: 45 minutes
- Total Time: 1 hour 15 minutes
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh raspberries
Raspberry Buttercream Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh raspberry puree (strained to remove seeds)
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- Fresh raspberries (for garnish, optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Fold in the fresh raspberries gently.
- Divide the batter evenly between the prepared pans. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, followed by the raspberry puree, heavy cream, and vanilla extract. Beat until smooth and fluffy.
- Place one cake layer on a serving plate, spread a layer of frosting on top, and place the second layer on top. Frost the top and sides of the cake and garnish with fresh raspberries if desired.
Nutritional Information (Per Serving)
- Calories: 480 kcal
- Protein: 5g
- Carbohydrates: 65g
- Fat: 22g
- Saturated Fat: 13g
- Sugar: 50g
- Fiber: 2g
- Sodium: 270mg
Frequently Asked Questions
Can I use frozen raspberries for this recipe?
Yes, you can use frozen raspberries. Thaw and drain them well before folding into the batter to prevent excess moisture.
How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture.
Can I add other spices to the cake?
Feel free to experiment with additional spices like ginger or cardamom for a unique flavor twist!
