Love is in the air and so are wafts of this delicious Raspberry White Snacking Cake. Bursting with fresh raspberries, this little cake is slightly sweet with a refreshing pop of tartness. This easy recipe (and it’s small batch size) makes the perfect dessert for any busy person looking to share some love this season! So let’s break out the candy hearts and get baking!
Ingredients:
For the Cake:
For the Frosting:
1 1/2 cup flour, 3 Tbsp removed
3 T cornstarch
2 tsp baking powder
1 cup sugar
4 egg whites
1 stick of unsalted butter, room temperature
½ cup milk
1 tsp vanilla
9 oz fresh raspberries
1 stick of unsalted butter, room temperature
2 ½ cups of powdered sugar
1 tsp vanilla
raspberry sauce (see cake recipe)
Directions:
For the Cake:
Preheat oven to 350 degrees Fahrenheit. Grease an 8×8 square baking dish. In a medium sized bowl, beat butter and sugar together until fluffy. In a separate bowl, sift flour, cornstarch, and baking powder together. In a small glass, mix milk and vanilla together. Alternate half of the dry mixture with half of the milk mixture, beating until just incorporated. Repeat, ending with the milk mixture.
In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Pour into greased baking dish. Gently press 25 raspberries into batter. Bake for 30-40 minutes, or until toothpick inserted in center comes out clean.
While cake is baking, sautee remaining raspberries in a small saucepan. Once warmed, press to break up berries. Simmer for about 10 minutes. Stir in 2 tsp sugar. Remove from heat and strain through a fine mesh strainer. Let cool, and reserve for frosting.
For the Frosting:
Beat butter until fluffy. Add in vanilla, 2 tsp raspberry sauce (or more till desired color & flavor), and powdered sugar. Beat until fluffy. Mix in a bit of milk if necessary. Spread onto cooled cake, and decorate with candy hearts.
Enjoy!
