SPRING EASTER CAKE

Spring Easter Cake image

I made this cake for my family Easter party! It was an awesome Easter dessert and everyone enjoyed it! Because it was delightful moist vanilla cake with fresh Raspberry Filling !

Provided by DANIELA CIRILLO

Time 1h40m

Number Of Ingredients 17

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Ingredients

1 c sugar
4 oz butter
2 eggs
2 tsp vanilla extract
1 1/2 c flour
1 3/4 tsp baking powder
1/2 c milk
RASPBERRY FILLING:
2 pt containers of fresh raspberries, or frozen fresh
1 3/4 c water, divided
1 1/2 c granulated sugar
2 Tbsp fresh lemon juice
1 tsp vanilla extract
6 Tbsp cornstarch
CHOCOLATE GANACHE:
9 oz dark chocolate chips
1 c heavy cream

Steps:

1. 1. Preheat oven to 350° F (moderate). Grease and flour a cake pan. 2. In a medium bowl, mix the sugar and butter until a smooth cream. Incorporate eggs and then the vanilla. 3. Mix the flour and baking powder, add to creamed mixture and mix well. Finally, add the milk until mixture is smooth. Place on prepared pan. 4. Bake 30 to 40 minutes. If making muffins, bake 20 to 25 minutes. Remove from heat and set aside to cool completely.
2. In a small bowl, place 1/2 cup of fresh raspberries and set aside (if using frozen berries, skip this step). In a large saucepan, place the remaining raspberries along with 1 1/4 cup of water, sugar and lemon juice. Bring it to a boil and allow to cook, stirring the berries occasionally. They'll eventually break down in about 10-15 minutes. Remove from heat and strain the berry mixture through a fine mesh strainer to remove the seeds. Place the mixture back into the saucepan over medium low heat. In a small bowl, prepare a slurry by combining the remaining 1/2 cup of water and the vanilla with the cornstarch. Pour this slurry into the saucepan with the strained raspberry mixture. Mix well over medium low heat until it starts to thicken. Remove from heat and set aside to cool completely. Place in cake layers, bottom side up; spread with raspberry mixture, leaving a 1-inch border.
3. Chocolate Ganache: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in rum if desired. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
4. HELPFUL TIPS: When the cake is ready put in the refrigerator for 3 to 4 hours , then everyone is ready for dessert , cut the slices of cake with a hot knife. Put the knife in very hot water ,dry the knife and cut the cake ... and enjoy =D

*** Explore more Spring Easter Cake Recipes »

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John Meeks

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This cake is a work of art! It's too pretty to eat.

Rj ARMAN.

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I'm not a fan of lemon desserts, but this cake looks so good that I might have to make an exception.

Ahsan Jatoi

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This cake looks amazing! I can't wait to try it.

joseph li

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I'm not sure about the combination of lemon and poppy seeds, but I'm willing to try it. It sounds interesting.

Md. Noman

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This cake looks so festive! It would be perfect for a spring party.

Md Shahin alam

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I'm not a big baker, but this recipe looks easy enough for me to try. I might give it a shot this weekend.

Daniel Agbenyegah

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This cake looks delicious! I'm going to have to try it this weekend.

Rajaram Chaudhary

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I'm not sure about the lemon glaze. I might try making it with a different glaze next time.

Umar badshah

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This cake is gorgeous! I can't wait to try it.

Kevion Williams

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This cake was a bit too sweet for my taste, but it was still good. I think I'll try making it again with less sugar next time.

Kevin Cowie

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I was looking for a spring-themed cake recipe and this one caught my eye. It was easy to make and the results were stunning! The cake was moist and fluffy, and the glaze was the perfect finishing touch.