Recipe - Birthday Edition

Raspberry Cloud Cake

Moist raspberry cake blanketed with fluffy white chocolate, vanilla bean, cream cheese frosting.

Did I mention today is my birthday?! Feel free to send gifts (wink, wink). I was feeling extra princess-like this year so I decided I needed to make a pink cake! (No, I’m not turning 5.) So I decided to craft a raspberry cake recipe! I honestly don’t know why raspberry is not a more popular cake flavor (Duncan Hines if you read this, I’m onto something). It’s delicious, unique, and best of all, pink!


Happy Birthday to me!

I began with my basic white cake recipe, added raspberry extract, and used red dye to make the cake a delightful rosy color. Then I tossed in a cup of fresh raspberries for good measure. (By the way the apron I’m wearing was a homemade birthday present from my mother-in-law… I’m obsessed).

To cloak the pink cake, I made a fluffy white chocolate cream cheese frosting accented with fresh vanilla. I frosted the cake in true vintage style by using the back of a tablespoon to create a beautiful, cloud-like texture.

So fluffy, so delicate, so royally dreamy.

A cake fit for a king… or should I say, a princess! I decorated the cake with a crown of fresh raspberries, put a candle on top, and made a wish!


What did I wish for? I can’t tell you or it won’t come true! But obviously it’s pink…

Raspberry Cake

How to make the


2 1/4 cups (225 g) cake flour 1 tablespoon (14 g) baking powder 1 teaspoon salt 1 3/4 cups (350 g) granulated sugar 1 tablespoon raspberry extract 1 teaspoon vanilla extract 1/2 cup whole milk, at room temperature 4 large egg whites, at room temperature 1 large egg, at room temperature 2 tablespoons (1 oz) creme fraiche 1/2 ounce red food coloring 1 cup fresh raspberries


1.Preheat oven to 350 degrees F. 2.In a medium bowl, sift together flour, baking powder, and salt. 3.In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, vanilla extract, and raspberry extract until light and fluffy (about 2 minutes). 4.In a medium bowl, whisk together milk, egg whites, egg, and creme fraiche until smooth. Pour into butter-sugar mixture and beat on medium speed for 90 seconds. 5.Reduce mixer speed to low and stir in dry ingredients until smooth. 6.Add 1/2 ounce red food coloring and mix until uniform in color. 7.Fold in raspberries and beat for 20 seconds, scraping sides of bowl as necessary. 8.Spread batter into prepared pans. Bake 25-30 minutes for 6-inch round cake pans or 30-35 minutes for 9-inch round cake pans. 9.Let cool on wire racks for 15 minutes, then turn out of pans.

How to make the

White Chocolate Icing


8 ounces cream cheese, at room temperature 6 ounces white chocolate, melted and cooled 2 cups heavy cream, cold 1 tablespoon vanilla extract 1 vanilla bean, scraped and seeded


1.In the bowl of a stand mister fitted with the paddle attachment, beat together cream cheese and white chocolate until smooth. 2.In another bowl, whip together heavy cream, vanilla extract, and vanilla bean caviar until stiff peaks form. Fold whipped cream into cream cheese mixture, stirring until fully incorporated. 3.Generously frost cake.

Blog: Instagram: @katienwmn

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