Raspberry Ripple Cake

Inspired by the popular ice cream flavour, this Raspberry Ripple Cake is soft, sweet and super tasty. Layers of raspberry cake intertwined with vanilla buttercream, raspberry sauce and fresh raspberries.

Hello Raspberry Ripple ❤️

And hello cake. More specifically, three layers of raspberry vanilla cake sandwiched together with creamy vanilla frosting, a tart raspberry sauce and dozens of juicy raspberries.

It’s a raspberry lovers dream.

I was recently inspired by a bake I saw on The Great British Bake Off. They were making something raspberry ripple flavoured. And I thought a Raspberry Ripple Cake done in a Milk Bar style? I’m so there!

If you’ve been hanging around here for long, you’ll know that I’m a big fan of Milk Bar Bakery, originally from New York, and now all over the USA. Their bakes have inspired so many of mine, like my Peanut Butter Cake, my Cornflake Marshmallow Cookies, and my Birthday Cake Truffles.

In 2019, I did a cooking class at their Los Angeles bakery and I learnt how to assemble one of their beautiful cakes. So now I can show you how to assemble your own 6-inch cake masterpiece.

how to make a three layer cake

At Milk Bar, they bake their cakes in a quarter sheet pan and then cut out three cake layers. This means your cake bakes very evenly and quickly. You also don’t have to clean three baking tins or try and fit them in your oven.

For this recipe you will need:

• One quarter sheet pan (9 by 13 inch)
• 6-inch cake ring
• A sheet of acetate (at least 6 inches high)

Alternatively, you can use this recipe to make a regular two layer 8-inch cake or a three layer 6-inch cake using regular cake pans.

what size is a quarter sheet pan?

9 inch by 13 inch. 

so how do you get three layers out of one quarter sheet cake? 

First you cut out two perfect 6-inch cake layers. You can use a 6-inch cake ring to easily do this or do it by hand (a little more tricky). For the final layer, you can cut two semi-circles out of the leftover cake and then join them together using more cake scraps when you assemble the cake. It’ll look a little something like this >

the perfect raspberry layer cake

• This beautiful cake starts with a lovely raspberry vanilla cake. I’ve used my favourite Funfetti Vanilla Cake but swapped out sprinkles for frozen raspberries. You could use fresh raspberries if you prefer.
• Once your cake is cooked and cooled, you will cut it to make three layers. So how do you make a round cake out of a rectangular one? See above diagram.
• Next up is the vanilla buttercream. It’s thick and creamy and perfect for layer cakes. You can read my post on making perfect buttercream every time for lots of tips.
• Then you can make the raspberry sauce. You only need three ingredients and it’ll take about 10 minutes to make. I’ve used frozen raspberries for this but you can use fresh if you prefer.
• Finally, there’s the milk soak. It is just full cream or full-fat milk and vanilla extract. This lovely milk soaks into the cakes and makes sure they stay moist all the way through.
• Once you’ve assembled all the layers, the cake just needs to go into the fridge for at least 1-2 hours to set. Then it’s time to cut into your masterpiece and enjoy.

How to make raspberry sauce

You only need three ingredients to make this raspberry sauce. Start by combining frozen raspberries, caster sugar and water in a saucepan on low heat. Keep stirring while the raspberries break down and the sugar dissolves. Eventually, the sauce will become thick and syrupy. Add a squeeze of lemon juice. Then, strain the sauce and discard raspberry seeds. Perfect!

What order are the layers?

1. Raspberry cake
2. Milk soak
3. Vanilla buttercream
4. Raspberry sauce
5. Fresh raspberries
6. Repeat 1-5.
7. Repeat 1-5 again.

Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.

Let’s Bake

Raspberry Ripple Cake

Yield Three layer 6-inch cake 1x

1x2x3x

★★★★★

5 from 6 reviews

Prep: 120 minutesCook: 30 minutesTotal: 2 hours 30 minutes

Amazing Raspberry Ripple Cake with layers of raspberry cake, vanilla buttercream, raspberry sauce and fresh raspberries.

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Ingredients

Raspberry cake

• 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
• 200 grams (1 cup) caster sugar or granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 315 grams (2 and 1/4 cups) plain flour or all-purpose flour, sifted
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 240 ml (1 cup) full fat or whole milk, room temperature
• 60 ml (1/4 cup) full fat sour cream or Greek yogurt, room temperature
• 150 grams (1 and 1/2 cups) frozen raspberries

Vanilla buttercream

• 230 grams (1 cup / 2 sticks) butter, room temperature
• 2 teaspoons vanilla extract
• 500 grams (4 cups) icing sugar or powdered sugar, sifted
• 2–4 tablespoons full fat or whole milk

Raspberry sauce

• 150 grams (1 and 1/2 cups) frozen raspberries
• 65 grams (1/3 cup) caster sugar or granulated sugar
• 1 tablespoon water
• Squeeze of fresh lemon juice, optional

Milk soak

• 120 ml (1/2 cup) full fat or whole milk
• 1 teaspoon vanilla extract
• 250 grams (2 cups) fresh raspberries, to decorate

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Instructions

1. Raspberry cake
   Grease and line a quarter sheet pan (9 by 13 inches) with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
2. In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer on medium speed until smooth and creamy. Add eggs, one at a time, and beat after each addition.
3. In a separate bowl, add flour, baking powder and salt, and whisk briefly. Add half of the flour mix and all the milk and beat on a low speed until combined.
4. Add remaining flour mix and sour cream and continue to mix on a low speed until just combined and a thick, creamy cake batter forms. Gently fold in raspberries by hand, being careful not to overmix. 
5. Pour cake batter into prepared cake pan and bake in the oven for approximately 30 minutes or until golden on the edges and a knife inserted in the middle comes out clean. Leave cake in pan to cool completely.
6. Vanilla buttercream
   To make your frosting, roughly chop butter into cubes and place in a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes or until your butter is smooth and creamy. There should be no lumps. Scrape down the sides of the bowl.
7. Add vanilla and beat briefly to combine. Then add 125 grams (1 cup) sugar. Beat on a low speed to combine, then turn up the speed to medium and mix for 30 seconds or so. Mixture should be thick and appear a little dry – this is fine.
8. Next, add another 125 grams (1 cup) sugar, along with 1 tablespoon of milk. Beat on medium speed until combined. Scrape down the sides of the bowl.
9. Add another 125 grams (1 cup) sugar, along with 1 tablespoon of milk. Beat on medium speed until mixture is thick and creamy.
10. Finally, add remaining 125 grams (1 cup) sugar and beat on medium speed until mixture is smooth. Buttercream should be lovely and thick at this stage with no lumps. If the buttercream is too thick, add an extra tablespoon or two of milk. 
11. Raspberry sauce
    In a small saucepan, add raspberries, sugar and water. Place on a low heat, and stir continuously, for 5-8 minutes until raspberries melt and a thick syrup forms. Add a squeeze of lemon to taste. 
12. Use a sieve to strain raspberry sauce and discard raspberry seeds. Raspberry sauce should be lovely and smooth.
13. Milk soak
    Combine milk and vanilla extract together.
14. To assemble
    Gently remove cooled cake from pan and remove baking paper. Cut out three 6-inch layers using a 6-inch cake ring. Note the diagram above – you’ll get two whole layers and then two halves.
15. Place a 6-inch cake ring on a cake board or plate. Line the inside of the cake ring with a sheet of acetate. Place the two half pieces of cake at the bottom. Press down the cake firmly. If there are any gaps, use extra cake scraps to fill in the holes and press down very firmly to make one even layer.
16. Spoon 1-2 tablespoons of the milk soak over the first cake layer. Add 1/3 of the vanilla buttercream and spread into one layer. Spoon over a few tablespoons of raspberry sauce. Add a handful of fresh raspberries.
17. Add another layer of cake and press down firmly. Spoon over 1-2 tablespoons of milk. Add 1/3 of the vanilla buttercream. Spoon over a few tablespoons of raspberry sauce. Add a handful of fresh raspberries.
18. Add final cake layer and press down firmly. Add the rest of the buttercream and the remaining raspberry sauce and fresh raspberries. Place cake in the fridge for at least 1 hour to set.

Nutrition Information

Serving Size: 1 slice Calories: 587 Sugar: 57.6 g Sodium: 78.1 mg Fat: 28.4 g Carbohydrates: 79.4 g Protein: 5.9 g Cholesterol: 111.7 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CakeCuisine: Australian

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