After a long day, there’s something delightful about settling into a moment filled with the sweet aroma of a freshly baked cake. This Frostbitten Raspberry Cake is a lovely treat to enjoy during weeknights, weekends, or at gatherings with family and friends. Its simplicity and comforting flavor make it a reliable choice for quiet moments or festive occasions. The blend of cake, raspberry liqueur, and mascarpone creates a harmoniously balanced experience. Let’s dive into this straightforward recipe.
Why You’ll Love This Frostbitten Raspberry Cake
This Frostbitten Raspberry Cake offers ease and reliability, making it a straightforward choice for both baking novices and seasoned cooks. The cake’s comfort comes from its light texture paired with rich flavors of raspberry and mascarpone. Every bite is a practical indulgence, perfect for everyday enjoyment or special occasions.
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk
- 9-inch round cake pan
- Rubber spatula
- Saucepan
Ingredients
- 5 eggs, room temperature, large (provides structure and moisture)
- 1 cup / 200g sugar (sweetens and helps with browning)
- 2 tsp vanilla (adds flavor)
- 1 cup / 120g flour (provides structure)
- 1/4 cup / 60ml raspberry liqueur (enhances flavor)
- 1/4 cup / 60ml simple syrup (adds moisture)
- 1 cup / 250g mascarpone (offers a creamy texture)
- 1 cup / 250ml whipping cream (adds lightness and volume)
- 1/4 cup / 15g icing sugar (sweetens the topping)
- 2 tsp gelatine (stabilizes the mixture)
- 2 tbsp water (hydrates the gelatine)
- 1 1/2 cups / 190g raspberries, fresh or frozen (adds fruitiness)
- 1/2 cup / 100g sugar (sweetens raspberry puree)
- 2 tbsp water (helps blend the puree)
- 1 cup / 125g fresh raspberries (garnish with fresh flavor)
- 5 oz / 150g white chocolate, chopped (provides sweetness and richness)
- 1/4 cup / 60ml whipping/double cream (adds creaminess to the chocolate)
- 4 tbsp unsalted butter, softened (adds richness)
- 1 sprig rosemary (for garnish)
- 1/4 cup / 30g raspberries (additional garnish)
- Icing sugar for dusting (adds a decorative touch)
How to Make Frostbitten Raspberry Cake
Step 1. Begin by preheating your oven. Prepare a 9-inch round cake pan by greasing it lightly. This will ensure that the cake comes out easily after baking. Set the pan aside while you proceed with the batter.
Step 2. In a mixing bowl, combine the eggs and sugar. Use a whisk to blend them together until the mixture is light and fluffy, which may take a few minutes. Look for a pale yellow color and a slightly increased volume to indicate it’s ready for the next step.
Step 3. Add the vanilla extract to the egg mixture and fold it gently with a rubber spatula. This will incorporate the vanilla flavor without losing the airiness you created with the eggs. Be careful to keep the mixture light.
Step 4. Sift the flour into the bowl with the egg mixture. Carefully fold the flour in until just combined, watching for any dry patches. The batter should appear smooth and slightly thick but not overly dense.
Step 5. Drizzle in the raspberry liqueur and simple syrup. Using the spatula, fold these liquids into the batter until they are evenly distributed. The mixture will maintain a similar consistency but will have a richer flavor profile from the liqueur.
Step 6. Pour the batter into the prepared cake pan and spread it evenly using the spatula. This helps ensure even baking and a uniform shape. Place the pan in the oven and bake until a toothpick inserted in the center comes out clean.
Step 7. Once the cake is baked, remove it from the oven and let it cool in the pan for a short while before transferring it to a wire rack. Allow the cake to cool completely. This cooling time is essential for the cake to set properly.
Step 8. While the cake cools, prepare the mascarpone cream. In a bowl, mix the mascarpone with the whipping cream using a whisk until it becomes light and slightly thick. Sprinkle in the icing sugar and continue whisking until the mixture holds soft peaks, which will give it a pleasant texture for layering.
Step 9. For the raspberry sauce, combine the raspberries and sugar in a small saucepan. Add the water and cook over medium heat, stirring gently until the raspberries break down and the mixture thickens. This will create a vibrant and flavorful sauce that complements the cake.
Step 10. In another bowl, sprinkle gelatine over water and let it sit for a minute to bloom. Subsequently, melt while stirring gently until fully dissolved. Allow the gelatine mixture to cool slightly before adding it to the mascarpone cream, folding it in to combine well.
Step 11. Once the cake has cooled completely, slice it horizontally into two equal layers. This will create the opportunity for layers filled with creamy mascarpone and raspberry sauce, making each bite more enjoyable.
Step 12. Begin assembling the cake by placing one layer on a serving plate. Spread a portion of the mascarpone cream evenly on top, followed by a drizzle of the raspberry sauce. Ensure these are spread out evenly for balanced flavor in each slice.
Step 13. Place the second layer of cake on top and gently press down. Cover the top and sides of the cake with the remaining mascarpone cream, smoothing it out for an appealing finish. This will create a lovely creamy exterior that holds everything together.
Step 14. Melt the white chocolate with the whipping cream in a separate bowl until combined. Drizzle this mixture over the top of the cake for added flavor and a nice visual touch. It should have a glossy finish.
Step 15. If desired, garnish the cake with fresh raspberries and a sprig of rosemary. This not only enhances presentation but also adds a hint of freshness. The icing sugar dusting gives the cake a final, polished look.
Step 16. Once garnished, let the cake sit for a little while as the flavors meld together. This will create a more enjoyable experience when you’re finally ready to serve.
Serving Suggestions
This Frostbitten Raspberry Cake is perfect for various everyday moments. Enjoy it for breakfast alongside a cup of coffee, or serve it as a delightful snack for the family. It also makes a wonderful centerpiece for family meals or celebrations. If you have leftovers, they can be stored in the fridge where they remain a tasty treat for dessert later in the week.
Pro Tips for Best Results
- Ensure your eggs are at room temperature for better volume in the batter.
- When folding in ingredients, be gentle to maintain the airiness of the mixture.
- Allow the cake to cool completely before frosting to prevent melting.
- Use fresh raspberries for garnishing when in season, as they add a vibrant touch.
- Use a sharp knife to achieve clean cuts when slicing the cake.
- Whipping cream should be cooled before mixing to help maintain its structure.
Common Mistakes to Avoid
- Using Cold Eggs: Cold eggs can hinder the batter’s ability to rise properly. Always bring eggs to room temperature before using them to ensure better volume and texture.
- Overmixing the Batter: Overmixing can lead to a dense cake. Mix just until combined to keep the cake light and fluffy.
- Not Cooling the Cake Completely: Frosting a warm cake can melt the cream and mess up your presentation. Let it cool thoroughly on a wire rack for the best results.
- Not Blooming the Gelatine Properly: If gelatine isn’t bloomed before being added, it may not dissolve correctly, affecting the stability of the cream. Always let it sit and water hydrate before using.
- Using the Wrong Type of Sugar: Using granulated sugar instead of icing sugar in the mascarpone cream can lead to a gritty texture. Stick to the suggested sugars for desired results.
- Not Adjusting the Oven’s Temperature: Every oven is different. Make sure to keep an eye on the cake as it bakes since baking times can vary widely.
Variations & Substitutions
For a chocolatey twist, consider adding cocoa powder to the batter. You might also experiment with different fruits like strawberries or blueberries to change the flavor profile. For added texture, try folding in nuts or a layer of graham cracker crumbs into the mascarpone cream.
Storage & Reheating
Store the Frostbitten Raspberry Cake at room temperature for short spans, particularly if it will be eaten soon. For longer storage, keep it in the refrigerator, where it can last up to three days. If freezing, wrap the cake tightly to maintain moisture and flavor. When ready to serve again, thaw it in the fridge overnight rather than at room temperature to keep the texture intact.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, this cake can be made a day in advance. Just store it in the refrigerator, allowing the flavors to develop overnight.
How long does it last in the fridge?
The cake will hold up well in the fridge for about three days. Just be sure to store it in an airtight container to maintain its freshness.
Can I freeze this recipe?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, or store it in a freezer-safe container. It should keep well for about a month.
What can I substitute for one ingredient?
You could substitute the mascarpone with cream cheese for a slightly different flavor profile, though the texture will differ somewhat.
Why didn’t my recipe turn out as expected?
Ensure to measure ingredients accurately and follow steps carefully. Common pitfalls include not mixing enough or using cold ingredients.
Final Thoughts
Making the Frostbitten Raspberry Cake is a rewarding experience that fills the home with delicious scents. Each layer brings together a medley of flavors and textures, offering a satisfying treat that complements many occasions. Whether enjoyed at a gathering or as a quiet indulgence, this cake is sure to leave a lasting impression. Keep this recipe close, and enjoy the comforting process of baking and sharing.
Frostbitten Raspberry Cake
Ingredients
Cake Layer
- 5 eggs 5 eggs, room temperature, large Provides structure and moisture
- 1 cup 1 cup / 200g sugar Sweetens and helps with browning
- 2 tsp 2 tsp vanilla Adds flavor
- 1 cup 1 cup / 120g flour Provides structure
- 1/4 cup 1/4 cup / 60ml raspberry liqueur Enhances flavor
- 1/4 cup 1/4 cup / 60ml simple syrup Adds moisture
Cream Layer
- 1 cup 1 cup / 250g mascarpone Offers a creamy texture
- 1 cup 1 cup / 250ml whipping cream Adds lightness and volume
- 1/4 cup 1/4 cup / 15g icing sugar Sweetens the topping
- 2 tsp 2 tsp gelatine Stabilizes the mixture
- 2 tbsp 2 tbsp water Hydrates the gelatine
Raspberry Sauce
- 1 1/2 cups 1 1/2 cups / 190g raspberries, fresh or frozen Adds fruitiness
- 1/2 cup 1/2 cup / 100g sugar Sweetens raspberry puree
- 2 tbsp 2 tbsp water Helps blend the puree
Garnish
- 1 cup 1 cup / 125g fresh raspberries Garnish with fresh flavor
- 5 oz 5 oz / 150g white chocolate, chopped Provides sweetness and richness
- 1/4 cup 1/4 cup / 60ml whipping/double cream Adds creaminess to the chocolate
- 4 tbsp 4 tbsp unsalted butter, softened Adds richness
- 1 sprig 1 sprig rosemary For garnish
- 1/4 cup 1/4 cup / 30g raspberries Additional garnish
- Icing sugar for dusting Adds a decorative touch
Instructions
Preparation
- Begin by preheating your oven. Prepare a 9-inch round cake pan by greasing it lightly. Set the pan aside.
- In a mixing bowl, combine the eggs and sugar. Whisk until the mixture is light and fluffy.
- Add the vanilla extract to the egg mixture and fold it gently.
- Sift the flour into the bowl with the egg mixture. Carefully fold the flour in until just combined.
- Drizzle in the raspberry liqueur and simple syrup. Fold into the batter until evenly distributed.
- Pour the batter into the prepared cake pan and spread it evenly. Bake until a toothpick inserted in the center comes out clean.
Cooling and Cream Preparation
- Once the cake is baked, let it cool in the pan before transferring it to a wire rack to cool completely.
- In a bowl, mix the mascarpone with the whipping cream until light and thick. Add icing sugar and whisk to soft peaks.
- For the raspberry sauce, combine raspberries and sugar in a small saucepan with water. Cook over medium heat until thickened.
- In another bowl, sprinkle gelatine over water and let it sit for a minute. Melt and stir until fully dissolved.
- Add the cooled gelatine mixture to the mascarpone cream, folding it in.
Assembly
- Slice the cooled cake horizontally into two equal layers.
- Place one layer on a serving plate. Spread mascarpone cream evenly on top and drizzle with raspberry sauce.
- Top with the second layer of cake and press down gently. Cover the top and sides with remaining mascarpone cream.
- Melt white chocolate with whipping cream and drizzle over the cake.
- Garnish with fresh raspberries and rosemary. Dust with icing sugar.
- Allow the cake to sit as flavors meld before serving.