Description
This Raspberry Swirl Christmas Cake is a festive treat featuring a moist and fluffy cake with a vibrant raspberry swirl that adds a tangy flavor. Topped with creamy frosting and optional sprinkles, it’s perfect for holiday celebrations and will surely impress your guests.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup fresh or frozen raspberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Red and green sprinkles for decoration (optional)
Instructions
- In a small saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice.
- Stir gently until the raspberries break down and the mixture starts to bubble, about 5-7 minutes.
- Once it thickens slightly, remove it from the heat and let it cool. You can mash the raspberries a bit more if you prefer a smoother swirl. Set aside.
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined.
- Once your batter is ready, pour half of it into each prepared cake pan.
- Take the cooled raspberry mixture and drop spoonfuls of it over the batter in each pan.
- Using a knife or a skewer, gently swirl the raspberry mixture into the batter. Be careful not to overmix; you want to see the beautiful swirls!
- Place the cake pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes.
- Carefully turn the cakes out onto wire racks to cool completely.
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add the heavy cream and vanilla extract, then beat on high speed for about 2-3 minutes until the frosting is light and fluffy.
- If the frosting is too thick, add a little more cream; if it’s too thin, add a bit more powdered sugar.
- Once the cakes are completely cool, place one layer on a serving plate or cake stand.
- Spread a generous layer of frosting on top of the first cake layer.
- Carefully place the second layer on top and frost the top and sides of the entire cake.
- For a festive touch, decorate the top with red and green sprinkles, or you can even add some fresh raspberries if you have any left.
- Once decorated, let the cake sit for about 30 minutes to set the frosting.
- Slice the cake into wedges and serve it to your family and friends.
- Enjoy the delightful combination of the moist cake with the tangy raspberry swirl and creamy frosting!
Notes
- For a smoother raspberry swirl, mash the raspberries more thoroughly after cooking.
- Feel free to adjust the sweetness of the frosting by adding more or less powdered sugar according to your taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes