Decadent Raspberry Caramel Bliss Cake
Indulge in the exquisite layers of our Decadent Raspberry Caramel Bliss Cake. This delightful dessert combines moist vanilla sponge cake infused with tart, juicy raspberries, perfectly balanced with a luscious, melt-in-your-mouth caramel frosting. Each bite offers a harmonious blend of flavors and textures, making it an irresistible treat for any occasion. Whether it’s a birthday celebration or a cozy afternoon tea, this cake is sure to impress your guests and satisfy your sweet tooth!
12
Servings
200
Calories
16
Ingredients
Ingredients
Plain flour
2 cups (Measured)
Baking powder
2 teaspoons (Measured)
Bicarbonate of soda
1/2 teaspoon (Measured)
Salt
1 pinch (Measured)
Unsalted butter
1/2 cup (Softened)
Caster sugar
3/4 cup (Measured)
Light brown sugar
1/2 cup (Measured)
Eggs
2 (Large, at room temperature)
Vanilla extract
2 teaspoons (Measured)
Milk
1/2 cup (Skim, measured)
Fresh raspberries
1 1/2 cups (Rinsed and hulled)
Carnation caramels
14 ounces (Canned)
Unsalted butter
1/2 cup (At room temperature)
Icing sugar
2 cups (Sifted)
Salt
1 pinch (Measured)
Fresh raspberries
1/2 cup (For layering and garnish)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake tins with parchment paper.
2
In a medium bowl, whisk together the plain flour, baking powder, bicarbonate of soda, and a pinch of salt. Set this mixture aside.
3
In a separate medium bowl, gently toss the fresh raspberries in a spoonful of flour, ensuring they are coated lightly to prevent sinking in the batter.
4
In a large mixing bowl or the bowl of a stand mixer, combine the unsalted butter, caster sugar, and light brown sugar. Beat on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
5
Add the eggs, one at a time, along with the vanilla extract, making sure to scrape down the sides of the bowl. Mix well for about 1 minute until fully incorporated.
6
Gradually add the milk and the prepared flour mixture into the batter, mixing on low to medium speed just until combined. Avoid overmixing; the batter should be smooth and light.
7
Gently fold in the flour-coated raspberries by hand, being careful not to crush them.
8
Divide the batter evenly between the prepared cake tins. Use a spatula to smooth the tops.
9
Bake in the preheated oven for 30-35 minutes, or until the cakes are golden brown, spring back when touched, and a toothpick inserted in the center comes out clean.
10
Once baked, allow the cakes to cool in the tins for about 30 minutes before transferring them to a wire rack to cool completely.
11
To prepare the frosting, combine the carnation caramels, room-temperature unsalted butter, sifted icing sugar, and a pinch of salt in a large mixing bowl. Beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy.
12
Place one cooled cake layer on a cake stand or serving plate. Spread a generous layer of caramel frosting on top and sprinkle the 1/2 cup of reserved raspberries over it, setting aside a few for garnish.
13
Carefully invert the second cake layer onto the frosted layer, ensuring the bottom side is up. Spread the remaining frosting over the top and optionally around the sides.
14
Garnish your beautiful cake with a few reserved fresh raspberries, if desired. Slice and serve! This cake can be stored in the fridge, covered, for up to 2 days.
Nutrition Information
8
Fat
29
Carbs
3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Raspberry Caramel Bliss Cake?
It is a moist vanilla sponge cake infused with tart, juicy raspberries and layered with a luscious caramel frosting.
How many servings does this cake provide?
This recipe yields approximately 12 servings.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
What size cake tins should I use?
You should use two 8-inch round cake tins, greased and lined with parchment paper.
How do I prevent the raspberries from sinking to the bottom of the cake?
Gently toss the fresh raspberries in a spoonful of flour before adding them to the batter to ensure they are lightly coated.
What are the primary ingredients in the cake batter?
The batter consists of plain flour, baking powder, bicarbonate of soda, unsalted butter, caster sugar, light brown sugar, eggs, vanilla extract, and skim milk.
How long should I beat the butter and sugars together?
Beat the butter and sugars on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
What type of milk is used in this recipe?
This recipe calls for 1/2 cup of skim milk.
How should I add the flour and milk to the wet mixture?
Gradually add the milk and flour mixture on low to medium speed just until combined, avoiding overmixing.
What is the correct way to incorporate the raspberries into the batter?
Gently fold in the flour-coated raspberries by hand to avoid crushing them.
How long does the cake need to bake?
Bake for 30-35 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
How long should the cakes cool before being removed from the tins?
Allow the cakes to cool in the tins for about 30 minutes before transferring them to a wire rack.
What ingredients are needed for the caramel frosting?
The frosting requires 14 ounces of carnation caramels, unsalted butter, sifted icing sugar, and a pinch of salt.
How do I assemble the cake layers?
Place one layer down, spread caramel frosting and sprinkle reserved raspberries, then top with the second layer and frost the exterior.
How should the cake be stored?
The cake should be stored in the fridge, covered, to maintain freshness.
How long will the cake stay fresh?
The cake can be stored for up to 2 days.
What are the nutritional values for one serving of this cake?
Each serving contains 200 calories, 8g of fat, 29g of carbohydrates, and 3g of protein.
What type of flour is required?
The recipe requires 2 cups of measured plain flour.
Are there any specific egg requirements?
The recipe calls for 2 large eggs at room temperature.
What is the preparation for the raspberries used inside the batter?
The 1 1/2 cups of fresh raspberries should be rinsed and hulled.
What should the consistency of the frosting be?
The frosting should be beaten for 2-3 minutes until it is light and fluffy.
Is there any salt in the recipe?
Yes, a pinch of salt is used in both the cake batter and the caramel frosting.
What kind of sugar is used for the frosting?
Two cups of sifted icing sugar are used to make the frosting.
Can I use the second cake layer bottom-side up?
Yes, the instructions suggest inverting the second cake layer onto the frosted layer with the bottom side facing up for a flatter top.
What are some recommended occasions for this cake?
It is ideal for birthday celebrations or cozy afternoon tea gatherings.
How many total ingredients are used in this recipe?
There are 16 ingredients listed in total for both the cake and frosting.
What tags define this recipe?
The recipe is tagged with cake, dessert, raspberry, caramel, vanilla sponge, celebration, easy baking, and fruity.
Is vanilla extract used in this recipe?
Yes, 2 teaspoons of measured vanilla extract are added to the batter.
Should the butter for the frosting be cold?
No, the 1/2 cup of unsalted butter for the frosting should be at room temperature.
Can I garnish the top of the cake?
Yes, you can use a few reserved fresh raspberries to garnish the top of the cake before serving.