Raspberry Cake with Peanut Butter Frosting

Raspberry Cake with Peanut Butter Frosting
Adapted from Rose’s Heavenly Cake
Makes 1 two-layer cake

This cake is really cool because the raspberries cooked in the middle of each layer make it resemble a four-layer cake when you’ve only made two.

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Ingredients
For the cake:
4 large eggs, at room temperature
1 1/3 cup sour cream, divided
2 teaspoons vanilla extract
3 1/2 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks at soft room temperature
about 1 1/2 cup frozen organic raspberries

Preheat the oven to 350°F. Prepare a cake pan (or two if you have them!) by buttering it and lining the bottom with a circle of parchment.

Whisk the eggs with 3 tablespoons of the sour cream and the vanilla.

In a separate bowl-the bowl of a stand mixer if you have one-whisk together the flour, sugar, baking powder, soda, and salt. Add the butter, cut into rough tablespoon-sized chunks, and the remaining sour cream, and, using your hand-held mixer or your very strong arm if you don’t have a stand mixer, beat this together for nearly two minutes. It will be quite creamy. Pour in the egg mixture in two parts, beating for nearly a minute after each.

Pour just over 1/4 of the batter into a pan you’ve prepared-this will be about 2 cups. Arrange half of the raspberries evenly about, then pour about 1 more cup (so you’ll have used half the batter in total) on top, covering the raspberries. Repeat for the remaining pan. It may help with evenness to divide the batter into two separate bowls before proceeding with putting the batter and the raspberries in the cake pans.
Bake for 30-40 minutes, until a toothpick stuck in comes out clean and the cake springs back when you touch the top.
Cool completely before frosting.

For the Peanut Butter Buttercream and Assembly:

1 cup smooth peanut butter, at room temperature
1cup cream cheese, at room temperature
1 stick (1/2 cup) butter, at room temp
1 1/2 tablespoons sour cream
1 1/4 cups powdered sugar
2 teaspoons vanilla extract

3/4 cup fresh raspberries

In a food processor, beat all the ingredients until very smooth and uniform in color. You can store the buttercream in the fridge, but use it at cold room temperature. It goes on very smoothly with a knife if, like me, you’re not into piping.

Place one layer on a serving platter. Spread a thick layer of buttercream across. Carefully place the second layer, top side down, on the buttercream. Use the remaining to ice the top and sides. Arrange the fresh raspberries around the top edge of the cake.