If you want to taste all the freshness of the summer in one single bite then you have to try this raspberry, cherry and white chocolate buttercream cake.
On the occasion of my birthday it happened (and I say happened because I have tried a lot of variations) to make my favorite cake.
The well-known sponge cake was made with sour milk instead of milk. The combination of sour milk and soda make the needed reactions and bubbles appeared. As a result, the cake was airy and fluffy.
The filling of the cake was inspired by the season. The abundace of fresh raspberries and cherries in my parents garden did not leave me another option. I made a quick raspberry and cherry jam, while fresh fruits topped my birthday cake.
My birthday cake was a huge success. Everyone loved it. The sweet white chocolate buttercream and the sharp raspberry and cherry jam was a perfect. While the cake was fluffier than ever.
Raspberry, cherry and white chocolate buttercream cake
Raspberry, cherry and white chocolate buttercream cake
Ingredients
For making the cake
- 1 cup corn oil
- 1/2 cup strained yogurt
- 1 1/2 cup sour milk
- 3 large eggs
- 2 cups granulated sugar
- 3 1/2 cups all-purpose flour
- 1 tsp soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
For making the jam
- 3 cups raspberries
- 3 cups cherris
- 1/2 cup honey
- 1 tbsp lemon juice
For making the buttercream
- 350 gr butter
- 1 1/2 cups powdered sugar
- 250 gr white chocolate, melted and in room temperature
Instructions
For making the jam
- Wash the cherries and raspberries. Remove the pits from the cherries.
- In a medium-sized saucepan add the fruits, honey and lemon juice.
- Boil for about 10-12 minutes, while with a fork try to smash as much the fruits.
- Remove from heat and let cool.
For making the cake
- Preheat the oven to 180 ° C and butter two circular baking pans (I used 24 cm diameter pans).
- In the mixer bowl add the oil, yogurt, sour milk and sugar. Then add the eggs one by one.
- Then add the flour slowly. Once homogenized add baking soda, baking powder, salt, and vanilla.
- Add the mixture to the pans and bake at the low level of the oven for 40-50 minutes, depending on the oven. Before removing the cakes from the oven, make the test with the knife (pin the cake with a knife, if the knife is clean then the cake is fine).
- Let the cakes cool for 5 minutes and then remove them and place them on a cooling rack in order to cool completely.
- After cooling (it will take about 4-5 hours, depending on the temperature of the room), with the help of a knife, cut in the middle, horizontally the cake in order to create four layers.
For making the buttercream
- Cut the white chocolate into small pieces. and melt it into a bain-marie. Let it cool completely.
- In the bowl of the mixer, beat the butter until fluffy and then add the sugar.
- Add the white chocolate after checking if it has cooled.
Resembling the cake
- On the dish where you will serve the cake add a spoonful of buttercream and spread it over the dish. This will prevent the cake from slipping.
- Place the first layer of the cake and then spread over a quantity equal to 1/4 of the buttercream and an equal amount of jam. Continue with the rest.
- Make sure to leave some buttercream in order to slightly cover the cake from the outside. Add some fresh fruits on top. Place in the refrigerator for at least 1 hour.
This was my birthday cake for 2019. A cake inspired by the fruits of summer (thank you mum and dad for having such a wonderful garden) and with a very fluffy and airy sponge-cake (thank you sour milk).
Do not forget to adapt and experiment in the kitchen. So, instead of raspberries and cherries you can use any fruit you find in your local market.
Would love to hear your favorite brithday cake. Don’t hesitate to contact me either on Instagram, or Facebook or Twitter!
You can find more summer cakes here:
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