It’s already time for Part THREE of my Valentine’s Day Dessert Showcase. Yes, I decided to kick it up about ten notches and execute this creamy, layered raspberry cake. I didn’t think I’d find fresh raspberries, but my local Sprouts AND Trader Joe’s both had them, so go scope them out before it’s too late! This cake turned out to be the perfect combination of fluffiness, sweetness and creaminess. Seriously, I was in heaven while making it and then in another far away place even more glorious than heaven when trying my first bite.
Seriously, how pretty is this thing?! If there is nobody you are trying to impress, go impress the HECK out of yourself by making this beauty.
Can I just say that making a layered cake can actually be FUN? It seemed like a tedious task to me in the past, but I actually enjoyed myself throughout the entire process. I got to play around with so many more ingredients than usual, and that really made me excited. Obviously I am a bigger nerd than most in the kitchen, but experimenting when baking is so much fun.
Regardless of how much fun it was making this cake, I know it’s going to be even more fun to bring it to my parents’ house on Saturday. Oh, and my grandma’s. She likes everything sweet that I make, so I know she’s going to freak out when she sees how pretty this layer cake is. Oh, and freak out once more after she tries her first bite of many. Without too much further blah blah blah, I am sad to say I am soon wrapping up my Valentine’s Day Dessert Showcase. That is not to say you shouldn’t make these desserts during the rest of the year AS WELL though! They will be available year-round for you. So, Happy ALMOST Valentine’s Day and enjoy this cake, cake, cake!
Valentine's Day: Layered & Creamy Raspberry Cake
- For the cake:
- 1 3/4 cups almond flour Bob's Red Mill gluten free flour also works!
- 1/2 cup potato starch not potato flour
- 1/4 cup tapioca flour
- 1 cup neutral melted coconut oil
- 1/2 teaspoon of sea salt
- 1 tablespoon baking powder
- 1 teaspoon of xanthan gum
- 1 cup of canned full-fat coconut milk
- 1 1/2 teaspoons vanilla extract
- 2 cups coconut sugar
- 4 pastured eggs at room temperature
- For the layers:
- 1 cup homemade whipped cream
- 1 cup mascarpone
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 8 ounces fresh raspberries
- 1 tablespoon arrowroot powder<br>
- For the buttercream:
- 2 pastured egg whites
- 1/2 cup raw honey
- 1/4 cup plus 3 tablespoons grassfed butter or ghee
- 1/4 cup plus 3 tablespoons organic raw cacao butter (melted then cooled in the refrigerator)
- 3/4 teaspoon vanilla extract
- *extra raspberries for decorating*
|Cook Time||30 minutes|
|Prep Time||20 minutes|
- Preheat the oven to 350 degrees Fahrenheit, and spray coconut oil (or brush it on, whatever works) on the bottom and sides of two 9” spring form cake pans. Line the bottom of the pans with parchment paper rounds as well, just in case!
- Whisk together all three flours, sea salt, baking powder and xanthan gum until all is well combined.
- In a separate bowl, whisk together the coconut milk, coconut oil, and vanilla extract.
- In a standing mixer or with an electric mixture, beat together the eggs and coconut sugar until well combined. Then, add the dry mixture and the wet mixture in alternative batches, starting with the dry flour(s) and ending with the wet ingredient mixture.
- Now, evenly pour the batter into each cake pan, and bake in the middle of the oven until a toothpick comes out clean from the center of each cake. This will take anywhere between 35-45 minutes, depending on your oven.
- Remove the cakes from the oven and let them cool on a wire rack for at least 10 minutes. Then remove them from the cake pans and let them sit in the refrigerator for at least 30 minutes before assembling.
- While the cakes are cooling, you can start making your layers mixture. In the bowl of a standing mixer or with an electric mixture, combined the whipped cream with mascarpone. You will want to beat on medium-high for 3-4 minutes.
- Then, sift in the arrowroot powder and add the maple syrup and vanilla extract.
- After everything has thickened up, turn off the mixer and fold in the raspberries. Place this mixture in the refrigerator as well so it stays firm.
- Now, prepare the buttercream. Whip the egg whites and honey in a bowl on medium-high until the mixture becomes somewhat thick. Then, add in the cacao butter, grassfed butter and vanilla. This will take at least 6-8 minutes. If your mixture does not seem to be getting any thicker, it is too hot in your kitchen. **If your kitchen is warm, you may need to refrigerate the mixture for 15-20 minutes and try again. **
- Then, remove the cakes from the refrigerator and layer with the mascarpone mixture. Cover in the buttercream and cover with extra raspberries for decoration.