Yellow Cake with Raspberry Filling
Here’s a soft yellow cake with a semi-sweet chocolate ganache filled with raspberry frosting. It’s amazing, the combination of the yellow cake, bright raspberries, and chocolate. The yellow cake comes from Smitten Kitchen, so of course it’s delicious 🙂
4 cups plus 2 tablespoons self rising cake flour
2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon table salt
1/2 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs, room temperature
2 cups buttermilk, well-shaken
1 stick butter, softened
2 cups confectioners sugar
3/4 cup raspberry puree (find out how to do that here)
Whipped Ganache (because it’s a ganache it will harden on the cake)
1 cup heavy cream
12 ounces semi-sweet chocolate, chopped
Preheat oven to 345F. Grease two 8-inch round cake pans (I don’t have 9 inch pans, but if you use 9 inch pans you won’t have leftover batter, but you may not have enough frosting) and line with parchment paper, then grease again.
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl beat together butter and sugar until light and fluffy, about 5 minutes. Add vanilla and combine. Add eggs one at a time, thoroughly mixing after each one. While mixing at low-speed, add buttermilk. The mixture will look curdled. Don’t worry.
Slowly beat in flour mixture in 3 parts, beating until each part is just combined.
Spread batter evenly in the cake pans, then rap the pans on the counter several times to pop the air bubbles. Drop the pans from a few inches up. Bake until golden and a toothpick comes out clean (35-40 minutes.) Cool in pan for 10 minutes on a rack and then, run a knife around the edges, invert, discard parchment, and completely cool (about 1 hour.)
Cream butter by its self for about 5 minutes. You want it to be very light. Slowly add the powdered sugar. When the mixture is crumbly, add the raspberry puree and beat together. Spread on top of one of the cakes.
Put chopped chocolate in a heat-proof bowl. Heat heavy cream on medium-high until boiling. Immediately pour over the chocolate and whisk until the chocolate is melted. Let cool in the refrigerator until slightly cold, then whip until lighter in color, about 5-8 minutes.