2012/05/28

And there will be cake... (Hot Pink Raspberry Cake)

A girl is a girl is a girl, right?

Okay, maybe not so much.

But when it comes to birthdays, there is one thing you can almost always count on - no matter what kind of girl - there will be cake...



Birthday cakes are kind of a big deal in our house.
And it can't be a cake that's been done before. For anyone.

Each time a birthday rolls around, a new "cake rabbit" has to be pulled out of the hat.

The cake must be as unique as the person it is made for.


The Runner Girl's 18th was no exception.

A hot pink raspberry cake was just the thing for this girlie girl's special day.


Adapted from TheKitchn.com

1/2 cup shortening
1 1/2 cups granulated sugar
3 eggs, room temperature
2 1/4 cups unbleached all-purpose flour
1 tsp fine grain sea salt
1 Tbs + 1/2 tsp baking powder
1 1/4 cups milk, room temperature
1 3-ounce red raspberry Jell-O packet (I balked at this at first, but it is what brings the vibrant color to the cake
1/2 10-ounce package (5 ounces) frozen red raspberries, slightly thawed


Preheat the oven to 325°F. Grease the bottoms of two 9" round cake pans, line the bottoms of the pan with parchment and then grease the parchment and sides of the pan. Once pans are greased, lightly flour the pans - taking care to shake out excess flour.

In a small bowl, stir together the flour, salt and baking powder. Set aside.

Place the shortening and sugar in the bowl of a stand mixer. Beat together until well combined. Add eggs one at a time - beating well in between each addition & taking care to scrape down the sides of the bowl between mixing.

Stir in the flour mixture, then the milk, Jell-o powder and finally the raspberries. Be sure to keep scraping down the sides of the bowl. Once ingredients are well-combined, beat on medium speed for ~3 minutes.

Divide batter between prepared pans. Give the filled pans a couple of good whacks on the counter to level out batter and push air pockets to the top. Place pans in preheated oven and bake for 25-30 minutes - until toothpick comes clean when inserted into center of cake.

Remove cakes from oven and let cool in pans on a wire rack for ~15 minutes. Invert on rack and let cake cool completely before frosting.

Hot Pink Raspberry Icing
1 pound confectioner’s sugar (plus additional confectioner's sugar as needed)
1/2 cup (1 stick) butter, room temperature
1/2 10-ounce package (5 ounces) frozen raspberries, thawed

1 package NECCO wafers

Combine butter, sugar and strawberries in the bowl of a stand mixer. Beat at medium speed (start off slow, though - you don't want a sugar shower - it's not pretty, trust me) until ingredients are well combined. If needed, you can add additional powdered sugar or some milk to thicken or thin the mixture until the desired consistency is reached.
To assemble:
Place bottom layer on plate or cake pedestal (hint: strips of wax or parchment paper placed under the edges of the cake during the frosting process help keep the serving dish free of "frosting smudges" - when you are done frosting, just pull them out from the bottom edges). Spread 1/2 to 2/3 cup of the frosting mixture on top of the layer. Carefully set the second layer on top - pressing firmly down to set it in place.

Spread a thin layer of frosting on the tops and sides of cake (this is the crumb coat). Place the cake in the refrigerator for about a half hour - until the crumb coat sets. Remove cake from refrigerator and continue frosting the tops and sides with remaining frosting. Decorate with NECCO wafers.

Bring cake to room temperature before serving. Leftovers may be kept tightly wrapped, stored in the refrigerator for 2-3 days.

16 comments:

  1. Pink girly raspberry cake - I love it! Happy birthday to the Runner Girl!

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  2. This is absolutely delightful Cher! Lucky Runner Girl!

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  3. Cher, the Hot Pink Raspberry Cake sure certainly looks like a wonderful birthday cake - I am sure that your daughter was very happy! Great photos of this colorful cake!

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  4. Great looking cake....beautiful color and so moist.

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  5. Hi Cher! I just had to come visit the "cake"! For the record, Necco wafers: best non-chocolate candy EVER! Brilliant cake, my favorite colors--this post made me happy so I guess I need to get busy and make this cake now, too!

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  6. Oooooh that sounds goooood! We always did the exact opposite in my house. My mom never even asked me what kind of cake I wanted. Every year, I got strawberry shortcake, but with golden cake, not the biscuit kind. In fairness, it's my fave. I probably would have asked for it anyway.

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  7. Runner Girl has one hot mama. That's for sure. Yeah, the Jello packet was a "say, what?" but, pink is pink is pink. Necco Wafers, terrific idea. Cakes and birthday celebrations are "big deals" in our family also. Exhausting, but big. Hope you had a few down/relaxing hours after the celebration and holiday week-end.

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  8. I love cakes that aren't cake-coloured. Birthdays are a big thing around my family, too. The torch seems to have been passed to me to do the baking now, but I'm okay with that because I get to lick the bowl :)

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  9. This adult would love a bright pink cake just like that. (My birthday is in December ... just say'n. :) )

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  10. Of course you can't repeat a cake, lol. My daughter is just a year older and she plans her birthday cake out months in advance. She has never had hot pink, will have to run this idea by her. Hope Runner Girl had a very happy birthday.
    -Gina-

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  11. Cher, Love this cake! So pink and feminine…a perfect cake for your Runner Girls birthday!

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  12. This cake rules!!! Those polka dots are awesome. Happy b-day runner girl.

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  13. looks awesome! Hope she had a good birthday

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  14. Nice job - I bet she was thrilled!

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