Vanilla Raspberry Cake with Raspberry Frosting
Posted by Snixy Kitchen on 13th Apr 2022
With warm weather just around the corner, the season has come for backyard gatherings.
Whatever your occasion for getting together, this vanilla raspberry sheet cake is a perfect no-fuss cake for serving a crowd.
When raspberries are peak in season, the cake is studded with fresh berries, which I keep fresh in a GreenSaver Product Keeper until i'm ready to bake. If you can't get your hands on fresh raspberries, feel free to leave them out! The bulk of raspberry flavour comes from the secret ingredient in this vibrant pink raspberry frosting: freeze-dried raspberries - available all year long.
My favourite way to make super flavourful frosting is to grind up and sift freeze-dried fruit into powder that folds into the frosting in place of some of the sugar. OXO's One Stop Chop Manual Food Processor is the perfect tool for this quick job. Place the small lightweight food processor on a clean dry countertop, slide the base into locking position to suction the food processor into place, add your freeze-dried fruit, and grind into powder. When you're finished, it cleans up super quickly.
This is my new favourite food processor for small batches and quick jobs - anything from chopping nuts to making guacamole to blending up a herbed yoghurt sauce to making freeze-dried raspberry dust. Plus it doesn't require power so it's great for taking to picnics to mix up a fresh batch of guacamole on the go!
I reserved some of the powdered freeze-fried raspberries to sprinkle on top of the cake with the dusting wand or Mini Strainer for a little extra pink magic.
Here i've made the cake gluten-free, but if you'd rather not make it gluten-free, bust out your Kitchen Scale. The recipe works just as well if you replace the gluten-free flours with the same weight in all-purpose flour.
While I use my kitchen scale for all my flour measuring, I use OXO's Stainless Steel Measuring Spoons for smaller ingredients like baking powder, vanilla and salt. These measuring spoons magnetize into a set, easily separate when you need just one, and quickly click ack together to help keep your kitchen gadgets drawer in order. No more searching for the missing 1/2 teaspoon measure!
The cake batter is dumped into a 9x13 cake pan. When you use a non-stick cake pan, you could avoid using parchment paper all together, but I add a layer just to make lifting the cake out of the pan onto the cooling rack even easier. This is purely for convenience, as the sides without parchment paper don't stick at all. The non-stick cake pan helps the cake bake evenly with a mist delicate crumb studded with fresh raspberries. Swirled with pretty-in-pink raspberry frosting, this no-fuss cake will impress a crowd!
Head over to Snixy Kitchen to see more pictures of this gluten-free vanilla raspberry cake and get the recipe!
With warm weather just around the corner, the season has come for backyard gatherings.
Whatever your occasion for getting together, this vanilla raspberry sheet cake is a perfect no-fuss cake for serving a crowd.
When raspberries are peak in season, the cake is studded with fresh berries, which I keep fresh in a GreenSaver Product Keeper until i'm ready to bake. If you can't get your hands on fresh raspberries, feel free to leave them out! The bulk of raspberry flavour comes from the secret ingredient in this vibrant pink raspberry frosting: freeze-dried raspberries - available all year long.
My favourite way to make super flavourful frosting is to grind up and sift freeze-dried fruit into powder that folds into the frosting in place of some of the sugar. OXO's One Stop Chop Manual Food Processor is the perfect tool for this quick job. Place the small lightweight food processor on a clean dry countertop, slide the base into locking position to suction the food processor into place, add your freeze-dried fruit, and grind into powder. When you're finished, it cleans up super quickly.
This is my new favourite food processor for small batches and quick jobs - anything from chopping nuts to making guacamole to blending up a herbed yoghurt sauce to making freeze-dried raspberry dust. Plus it doesn't require power so it's great for taking to picnics to mix up a fresh batch of guacamole on the go!
I reserved some of the powdered freeze-fried raspberries to sprinkle on top of the cake with the dusting wand or Mini Strainer for a little extra pink magic.
Here i've made the cake gluten-free, but if you'd rather not make it gluten-free, bust out your Kitchen Scale. The recipe works just as well if you replace the gluten-free flours with the same weight in all-purpose flour.
While I use my kitchen scale for all my flour measuring, I use OXO's Stainless Steel Measuring Spoons for smaller ingredients like baking powder, vanilla and salt. These measuring spoons magnetize into a set, easily separate when you need just one, and quickly click ack together to help keep your kitchen gadgets drawer in order. No more searching for the missing 1/2 teaspoon measure!
The cake batter is dumped into a 9x13 cake pan. When you use a non-stick cake pan, you could avoid using parchment paper all together, but I add a layer just to make lifting the cake out of the pan onto the cooling rack even easier. This is purely for convenience, as the sides without parchment paper don't stick at all. The non-stick cake pan helps the cake bake evenly with a mist delicate crumb studded with fresh raspberries. Swirled with pretty-in-pink raspberry frosting, this no-fuss cake will impress a crowd!
Head over to Snixy Kitchen to see more pictures of this gluten-free vanilla raspberry cake and get the recipe!