This week (first week of April) is a special week for me, it’s my mother’s birthday week. I had been planning months ago what kind of cake I would like to make for her. My family lives in the Philippines and so I do not get to celebrate special occasions with them anymore. However, since I got myself into baking, I made it a habit to bake something when a family member of mine, or even a close friend is celebrating a birthday. This cake was inspired by a lot different ideas that I had been wanting to try. I thought this is the perfect occasion to do it.There is a lot going on with this cake, let me walk you through it.Let’s get stared!
This cake has 3 flavors. The Base is a chocolate cake, and the rest of the cake is Vanilla and Raspberry. Could you guess now what it is similar to? Neapolitan Cake! I did not make it into separate layer though, the Raspberry and Vanilla are more of swirled together. Neapolitan is still in my to do list and I am reserving that for another especial occasion.
In between layers, I used homemade Raspberry Jam and Raspberry Cream Cheese Frosting. I did not put a lot of filling since the outer cake is fully covered with frosting.
Cake Center: The center was inspired by Surprise Cake. You know those type of cakes where the center is hollow and with something in it? Most of the time, people use candies to put inside , like M&M’s. I decided to go fruity with Raspberry Jam to match the flavor of the cake.
Cake Outer Frosting: I made Raspberry American Buttercream Frosting for this cake. I find this the easiest type of buttercream frosting to make and use for decorating. I used my basic Buttercream Frosting and I added 3 tbsp Homemade Raspberry Jam.
Cake Design: The design of the outer cake was inspired by Ombre style. Although, most of the Ombre Cakes will have at least 3 colors of frosting that gradually changes, I decided to stick to one. I only made small batch of frosting and I am not sure if It will be enough. It turned out that 1 batch of my buttercream frosting is enough to cover this 6″ cake.
Cake Toppings: And last but not the least, toppings. I used my Homemade Raspberry Jam and Chocolate covered Raspberry Truffles/Cake Pop with white chocolate drizzle. I used the method in making Cake Pop to make the Raspberry Truffles/Cake Pop. It was a lot of work, but after seeing the finished product, it was all worth it.
Vanilla & Raspberry Cake:
- 1½ cups cake flour (sifted)
- 2 tsp baking powder
- ¼ tsp salt
- 3 oz (85g) butter (room temperature)
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- ½ cup milk
- 1 tsp vanilla extract
Small Batch Chocolate Cake:
- ¼ cup (30g/1oz) all-purpose flour
- ¼ cup (50g/1 ¾ oz) sugar
- 1 ½ tbsp unsweetened cocoa powder
- ¼ tsp baking soda
- ⅛ tsp baking powder
- 1 tsp kosher salt
- 2 tbsp buttermilk (Can be substituted with milk with lemon juice)
- 1 tbsp vegetable oil, or any flavorless oil
- 1 egg
- 1 tsp pure vanilla extract
Frosting & Filling:
Chocolate Cake :
- Preheat the oven to 350F (180C).
- Spray or butter 6-inch round baking pan and line with parchment paper.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl.
- Whisk the ingredients together until fully combined.
- In another bowl, combine the buttermilk, oil, eggs and vanilla.
- Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up.
- Pour the batter in the pan.
- Bake for 20 – 25 minutes or until toothpick inserted in the center comes out clean.
Recipe Adapted From: Bigger Bolder Baking
Vanilla & Raspberry Cake:
- Preheat oven to 350F and grease 6-inch round pan, and line with parchment.
- In a small bowl whisk flour, baking powder, and salt, set aside.
- Cream butter and sugar on med-high until pale and fluffy, approx. 3mins.
- Add egg and mix until combined.
- Add vanilla extract.
- Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk), fully incorporating after each addition.
- Divide batter into 2 6-inch round pans.
- Add raspberry jam in one of the batter and mix until combine.
- Pour Vanilla batter in 6-inch round pan, followed by the raspberry batter.
- Make a swirl , but do not over do it. You can also just do Vanilla layer, then Raspberry Layer without swirling.
- Bake until a toothpick inserted into the center comes out clean (approx 45- 55mins)
- Cool in pans for 10 minutes invert and cool completely on wire rack.
- Using a serrated knife or a cake leveler, cut Vanilla & Raspberry cake horizontally into 3 pieces
- Cut a hole in the center of the 2 pieces Vanilla and Raspberry pieces. This would look like a donut. I used a 3″ diameter cookie cutter. You can use bigger or smaller depending on how much filling you want in the center.
- Layer the cake by placing the chocolate cake at the bottom and spread Raspberry Cream Cheese Frosting on top or any frosting that you have.
- On top of chocolate layer, add the 2 Vanilla & Raspberry pieces with holes in the center.
- Pour in Raspberry Jam in the center, enough to cover the hole.
- Add the last piece of Vanilla and Raspberry cake without a hole. This will be the top of the cake.
- Crumb Coat the cake with Buttercream Frosting. Place inside the refrigerator for about 30minutes- 1 hr.You can do this ahead of time and leave it overnight in the refrigerator.
- Decorate the cake. If you do not like the Ombre style, you can just cover it the cake with Buttercream Frosting.
- Add fresh raspberries and Raspberry Truffles on top. If you do not want to make the truffles, you can replace it with other toppings like shave chocolates or drizzle the top with melted chocolate.
Try it and let me know how it goes.Feel free to share this recipe and let’s get the community baking!♥
Recipe Adpated from: Liv fo Cake (with my own modifications)