Hey my dudes! I’m back with a wild boozy raspberry layered cake before my summer ends as I won’t be stress baking for a second. I had done this a while back and well I don’t have many pics buuuuut I promise it will be delicious!
Anyway. Here’s what you’ll need.
Boozy Rasberry Buttercream:
- 1 cup fresh black raspberries
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons of Chambor Black Rasberry Liquor (or any framboise or Rasberry liquor of your choice.)
You’ll first need to chop up the Rasberries so they can thoroughly mix with your buttercream. However this can be messy so if you’re able, use a food processor you’ll have a quick clean up and less clumps.
In a large bowl add your butter and begin mixing in your sifted powder sugar slowly to avoid clumping. Once you reach a nice frosty consistency you will add your freshly chopped black rasberries and liquor and will continue to mix your buttercream. You should have a nice thick frosting that should be able to stick to your spoon when it’s absolutely ready.
However, if your frosting is a bit too runny remember that you can always add more powder sugar or corn starch (which I recommend if you’re happy with the sweetness and don’t want too lose the taste) to thicken it.
REMEMBER TO SIFT EITHER OR IF YOU DECIDE TO ADD THEM OR YOU’LL GET CLUMPS.
If you wanna avoid doing this from scratch you can always get two nice boxes of chocolate Cake mix from the store and bake them in a standard round baking pan. You’ll need two separate cakes as you will be layering them.
Anyhow if you’d like to do this from scratch here’s what you’ll need:
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
In a large mixing bowl add all your ingredients except your boiling water and mix thoroughly. Then add your boiling water and mix it in with your already prepared batter. Once it’s nice and mixed you can go ahead and pour it in your round pan and bake at 350 degrees ferenheit for 30-35 minutes.
You’ll repeat this step once more for your second layer.
Once cooled, you will use your boozy black Rasberry buttercream and spread a nice thick layer on top of the 1st cake. This will help the 2nd cake stick as your second layer when you carefully stack them together.
You should have enough buttercream to cover the whole cake and decorate it how you please.
Patience is key my dudes.
Remember to let the cake cool off completely or your nice buttercream will melt right off!
Anyway that Is all! Quick and simple!Hope you enjoy this! I loved this cake and I’m sure you will too!