After I've served this cake, guests never leave my house without requesting the recipe. The sweetness of the butter-cream sauce balance with cake's sponge raspberry.
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 Cream Sauce
4 tablespoons cappuccino powder
125ml heavy cream, whipped
1 envelope unflavoured gelatin
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 milk. Combine the flour, baking powder and salt. Gradually add to creamed mixture. Stir in 1 cup raspberry, halved.
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