Raspberry Cake with Earl Grey Frosting ππ°
Raspberry Cake with Earl Grey Frosting ππ°
Prep Time: 20 minutes | Cooking Time: 25-30 minutes | Total Time: 50-60 minutes
Kcal: 340 kcal | Servings: 12 servings
_____Ingredients:_____
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup whole milk
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups fresh raspberries
For the Earl Grey Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons Earl Grey tea leaves
2-3 tablespoons heavy cream
Fresh raspberries, for garnish
_____Directions:_____
Preheat your oven to 350Β°F (175Β°C) and grease and flour two 8-inch round cake pans.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, beating 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 wet ingredients, alternating with the milk, and mixing until just combined.
Gently fold in the fresh raspberries, being careful not to crush them.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Earl Grey Frosting:
In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the Earl Grey tea leaves. Let steep for 5-10 minutes, then strain out the tea leaves and allow the cream to cool completely.
In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth and fluffy.
Add the cooled Earl Grey-infused cream, starting with 2 tablespoons and adding more as needed to reach your desired consistency.
Once the cakes are completely cooled, frost the top of one cake layer with a generous amount of Earl Grey frosting. Place the second cake layer on top and frost the entire cake with the remaining frosting.
Garnish with fresh raspberries before serving.
