Prepare to embark on a culinary journey with the Celebration Raspberry Cake—with each forkful of Celebration Raspberry Cake, indulge in the harmonious blend of buttery sweetness, moist raspberry-infused sponge, and the rich decadence of the Butter Cream Sauce.
Your guests will be left in awe, and it's no wonder they'll be asking for the recipe. Prepare to share the secret behind this unforgettable culinary creation and leave a lasting impression on every celebration.
Cake Extravaganza: Begin by creaming together softened butter and sugar until light and fluffy. Introduce the richness of evaporated milk, creating a velvety foundation for the cake. Sift in all-purpose flour, baking powder, and a pinch of salt, setting the stage for the raspberry magic. The fresh raspberries are then gently folded into the batter, ensuring every slice is bursting with fruity goodness.
Baking Symphony: Watch as the cake bakes to perfection, filling your kitchen with the irresistible aroma of raspberries and buttery goodness. The result is a moist and flavorful cake that promises to be the star of your celebration.
Butter Cream: While the cake cools, prepare the decadent Butter Cream Sauce. In a saucepan, combine cubed butter, sugar, and heavy /whipping cream. Simmer gently, stirring until the ingredients meld into a velvety consistency. Finish with a touch of vanilla extract, infusing the sauce with a warm and inviting fragrance.
Assembly and Indulgence: Once the cake has cooled, generously drizzle the luxurious Butter Cream Sauce over the top. Watch as it cascades down the sides, creating a visual masterpiece. Crown the cake with additional raspberries for a fresh and vibrant finish.
As you slice into the Celebration Raspberry Cake, each forkful offers a symphony of flavors—sweet, fruity, and indulgently creamy.
For the Cake
3 tablespoons butter, softened
1 cup sugar
1 cup evaporated milk
2 cups all-purpose flour
3 teaspoons baking powder
1/2 tsp salt
3 cups raspberry, divided
For the Butter Sauce
1/2 cup butter, cubed
TO MAKE THE CAKE
1. Preheat oven to 180°C (350°F). Grease and line with parchment paper a 9-in. (23-25 cm) square baking pan.
2. In a large bowl, cream butter and sugar until light and fluffy; add evaporated milk. Combine the flour, baking powder and salt. Gradually add to creamed mixture. Stir in 1 cup halved raspberry.
3. In a square baking pan, spread 2 cups of raspberry to coat bottom of cake pan. Pour the mixture and bake for 40-45 minutes or until it springs back when lightly pressed in the center. Cool on a wire rack.
TO MAKE THE BUTTER-CREAM SAUCE
4. Melt butter in a saucepan. Stir in the sugar and cream. Bring to a boil. Remove from the heat and stir in vanilla. Serve warm with cake.
All the world is birthday cake, so take a piece, but not too much - George Harrison