white cake with raspberries

20140627-IMG_7275white cake with raspberries and swiss buttercream 20140627-IMG_7277white cake with raspberries and swiss buttercream


Do you guys remember the summer raspberry birthday cake from last year? I made that one for my sister’s 7th birthday, this year she requested the same cake. Well, I have a hard time making the exact same thing twice, afterall any birthday cake should double as a blog post. So I told her that I would make a raspberry cake, but that it would be a little different. The cake last year was good, very good. But I wanted to step it up. One word: frosting. I am rather simple-minded when it comes to making frosting. Normally a cheaters buttercream, but I went all out on this one. Let’s just say I have seem the light and will forever more be making more effort in the frosting department. Read on, reader, learn  the ways of the frosting. This is a Swiss meringue buttercream, apparently another thing the Swiss can do –frosting.

20140627-IMG_7278white cake with raspberries and swiss buttercream


For the cake (lightly adapted from last year)

1 cup  butter
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
2 eggs
3 egg yolks
2 teaspoons vanilla

1/4 cup milk
3/4 cup greek yogurt

Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In another small bowl combine the yogurt and milk.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and yogurt mixture, beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.

For the Swiss buttercream (slightly adapted from The Cake Blog)

2 cups butter, softened and cut into 1″ cubes

5 egg whites, from good eggs

1 1/2 cups sugar

1/4 teaspoon sea salt

2 teaspoons vanilla

Combine the egg whites and sugar together in a double boiler (or in a bowl sitting on top of a pot of simmering water). Bring the egg whites and sugar to 160 on a candy thermometer, stirring consistently.

Once the egg white mixture has reached 160, pour it into your mixing bowl with the whisk attachment. Start with your mixture on low, and slowly increase the speed to medium high over the period if 10 minutes. The egg whites should have stiff, glossy peeks. With your mixer on medium start adding the butter, one cube at a time, mixing until each is incorporated. Continue mixing until smooth, about another 10 minutes.


Place a layer of the cooled cake on your cake stand. Frost it with a generous amount of the Swiss buttercream. Make a circle around the outer edge with the raspberries, making a neat and tidy circle. Then fill it in with the berries. Repeat with the second layer. Chill until ready to serve.

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