This Half Baked Harvest cake is the first dessert I've made from her website. My in-laws were in town around Mother's Day, and my mother-in-law is a huge raspberry fan. This cake was super tasty, and the perfect spring treat.
Ingredients:
1 cup coconut oil, melted
1/2 cup plain Greek yogurt
3 large eggs, at room temperature
1 cup sugar
1 1/2 cups buttermilk
1 tablespoon vanilla
3 3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup raspberry jam
1 1/2 cups fresh raspberries
Filling:
8 ounces fresh raspberries
1/4 cup raspberry jam
1 lemon, zested and juiced
1/2 cup sugar
2 tablespoons corn starch
4 tablespoons water
Frosting:
3 sticks salted butter, at room temperature
1 1/2 cups powdered sugar
8 ounces white chocolate, melted and cooled
2 teaspoons vanilla
raspberries, for decorating
Preparation:
1. To make the filling, add raspberries, jam, lemon juice and zest, and sugar to a sauce pan. Cook over medium heat, breaking down the raspberries with a spatula.
2. When sugar is dissolved, and raspberries are broken down, stir in the cornstarch slurry (cornstarch mixed with water in a small bowl) to thicken. Cook for another minutes or two, allowing mixture to thicken. Strain filling to remove seeds. Refrigerate, allowing filling to totally cool. This takes at least an hour. I often make the filling a day of ahead of time to avoid the wait time.
3. Preheat oven to 350 degrees. Grease 3 (8-inch) round cake pans. Line with parchment paper, then spray with pan spray.
4. Make the cake layers. In the bowl of a stand mixer, use the paddle attachment to beat together the coconut oil, yogurt, eggs, sugar, buttermilk, and vanilla.
5. Add the flour, baking powder, baking soda, and salt. Mix until just combined.
6. Detach bowl from mixer and use a spatula to gently fold in the raspberries and swirl in 3/4 cup raspberry jam, leaving a few streaks of jam throughout the batter. It shouldn't be fully incorporated.
7. Divide the batter evenly among the 3 cake pans and bake for 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool for five minutes. Run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Let the cakes cool completely before assembling.
8. To make the frosting, beat together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and vanilla, and beat until combined. Whip on medium high for 2-3 minutes to allow frosting to fully combine.
9. To assemble, place one cake layer on a serving plate. Spread 1/3 of the frosting over the cake and layer with about 1/4 cup of jam. Repeat with the remaining cake layers. Be careful not to overfill your layers. Lightly frost the outside of the cake, then decorate with smashed raspberries. Chill 30 minutes. Serve or store in the fridge for up to 3 days.
Ingredients:
1 cup coconut oil, melted
1/2 cup plain Greek yogurt
3 large eggs, at room temperature
1 cup sugar
1 1/2 cups buttermilk
1 tablespoon vanilla
3 3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup raspberry jam
1 1/2 cups fresh raspberries
Filling:
8 ounces fresh raspberries
1/4 cup raspberry jam
1 lemon, zested and juiced
1/2 cup sugar
2 tablespoons corn starch
4 tablespoons water
Frosting:
3 sticks salted butter, at room temperature
1 1/2 cups powdered sugar
8 ounces white chocolate, melted and cooled
2 teaspoons vanilla
raspberries, for decorating
Preparation:
1. To make the filling, add raspberries, jam, lemon juice and zest, and sugar to a sauce pan. Cook over medium heat, breaking down the raspberries with a spatula.
2. When sugar is dissolved, and raspberries are broken down, stir in the cornstarch slurry (cornstarch mixed with water in a small bowl) to thicken. Cook for another minutes or two, allowing mixture to thicken. Strain filling to remove seeds. Refrigerate, allowing filling to totally cool. This takes at least an hour. I often make the filling a day of ahead of time to avoid the wait time.
3. Preheat oven to 350 degrees. Grease 3 (8-inch) round cake pans. Line with parchment paper, then spray with pan spray.
4. Make the cake layers. In the bowl of a stand mixer, use the paddle attachment to beat together the coconut oil, yogurt, eggs, sugar, buttermilk, and vanilla.
5. Add the flour, baking powder, baking soda, and salt. Mix until just combined.
6. Detach bowl from mixer and use a spatula to gently fold in the raspberries and swirl in 3/4 cup raspberry jam, leaving a few streaks of jam throughout the batter. It shouldn't be fully incorporated.
7. Divide the batter evenly among the 3 cake pans and bake for 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool for five minutes. Run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Let the cakes cool completely before assembling.
8. To make the frosting, beat together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and vanilla, and beat until combined. Whip on medium high for 2-3 minutes to allow frosting to fully combine.
9. To assemble, place one cake layer on a serving plate. Spread 1/3 of the frosting over the cake and layer with about 1/4 cup of jam. Repeat with the remaining cake layers. Be careful not to overfill your layers. Lightly frost the outside of the cake, then decorate with smashed raspberries. Chill 30 minutes. Serve or store in the fridge for up to 3 days.