Pink Power – Raspberry Cake

October is breast cancer awareness month. With this cake I want to bring attention to, and honour, everyone who is in any way affected by breast cancer or any other type of cancer, whether you are a survivor, a fighter, a family member or friend, doctor, nurse or in any other way work to fight this disease. Please support your national or local breast cancer foundation, organization or charity. Power to the Pink, and F*** Cancer!

150 gram (5,5 oz) softened butter
100 gram (3,5 oz) sugar
2 eggs
200 gram plain flour
1 1/2 tsp baking powder
2 tsp vanilla sugar
200 gram (7 oz) frozen raspberries

2-3 tbsp milk

Cream Cheese Frosting
30 gram (1 oz) softened butter
200 gram (7 oz) cream cheese
2 tsp vanilla sugar
4 tsp powdered sugar

Raspberries (fresh and dried), raspberry dust.

How to do it

  1. Preheat the oven to 200ºC (390ºF), and butter and line a round cake tin, 20 cm (8 in).
  2. In a large bowl, beat together the butter and the sugar. I use a stand mixer, but you may just as well use an electric hand mixer.
  3. Add the eggs to the mixture, one by one.
  4. In a separate bowl, mix together the plain flour, baking soda and vanilla sugar.
  5. Slowly add the mixed dry ingredients to the mixture. 
  6. Add the frozen raspberries, and stir until you have a smooth, pink batter.
  7. Transfer half of the batter into the cake tin.
  8. Bake in the middle of the oven for about 20 minutes, or until a skewer put in the centre of the cake comes out clean. 
  9. Let the cake (first layer) cool down in the cake tin for a few minutes before taking it out of the tin and laying it on a cooling rack.
  10. Butter and line the cake tin again, then transfer the rest of the batter into the tin and bake for about 20 minutes in the middle of the oven.
  11. Let the second layer cool down in the cake tin for a few minutes before taking out it of the tin and laying it on the cooling rack.
  12. Moisten both layers with some milk while they are still a bit warm. I use about a tablespoon for each layer.
  13. For the frosting, mix together cream cheese and softened butter. Carefully add vanilla sugar and powdered sugar into the mix until you have found the preferred sweetness and texture.
  14. When the layers are cool, put one of the layers on a serving tray and cover the top with about 1/3 of the frosting. Sprinkle on some fresh raspberries.
  15. Place the second layer of the cake over the first one.
  16. Cover the cake with the rest of the cream cheese frosting.
  17. Decorate with raspberries (fresh and dry) and perhaps some raspberry dust.

The top of the layers of the cake can be a bit uneven. To give yourself a straight surface on top of the cake, just turn the second layer upside down (with the bottom up) when placing it over the first layer.


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