Now that Spring is kinda, sorta here (you can never be too sure with Toronto weather), it’s officially time to bring out the bright and fruity desserts! I recently shared a recipe for Homemade Raspberry Sauce and Dreamy Raspberry Buttercream. Today, I’m sharing the perfect fruity and flavourful dessert to make with those two recipes. This cake has the perfect flavour combination for the spring and summer season, and the gorgeous pink, white and red colours make it the perfect treat for Mother’s Day!

As simple as this cake looks, there are a few details I want to get into. So first, let’s discuss the marbled cake layers. As you can tell, my cake layers are pretty thin and that was my mistake, but I’ll get more into that in a minute. 

The cake layers have the fluffiest texture and a perfectly soft crumb. I used my go-to white cake recipe that I’ve used in some of my previous cake recipes. First things first, creaming the butter and sugar — this is a very important step. You want to beat the butter and sugar together until they’re very very creamy and almost white in colour. This will give your cake it’s fluffy texture. Then we’re gonna add 6 egg whites. Not only does this allow the cake to keep its white colour, it increases the lightness and fluffiness of the texture!

Another ingredient this recipe uses is cake flour. The cake flours low protein gives the cake layers a fluffy, light and airy texture. If you don’t have or can’t find cake flour, don’t worry! You can substitute with all purpose flour and cornstarch, I’ll include the amounts in the notes below the recipe.

For the next step, you’ll need to alternate between adding the dry ingredients and the buttermilk. If you add the buttermilk all at once, the batter will separate and ruin the cake. If you add all of the dry ingredients all at once, the batter will be too thick, which means you’ll end up over mixing, which ultimately leads to a tough cake. So start by adding 1/3 of the dry mixture, then half of the buttermilk, another 1/3 of the dry mixture, remaining buttermilk, then finish off with the remaining dry ingredients.

  • 1 recipe of my Homemade Raspberry Sauce
  • Marbled Cake Layers:
  • 3 and ¼ cups cake flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 and ¼ cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 6 large egg whites, room temperature
  • 1 Tbsp pure vanilla extract
  • 1 and ¼ cups buttermilk, room temperature
  • Pink gel food colouring
  • 1 recipe of my Dreamy Raspberry Buttercream Frosting
  • Vanilla Buttercream:
  • ½ cup Unsalted Butter, slightly softened
  • ½ cup Hi-ratio Shortening
  • ⅛ tsp salt
  • 4 cups Powdered Sugar, sifted
  • ¼ cup Heavy Whipping Cream
  • 1 and ½ tsp Pure Vanilla Extract
  • ¼ tsp Pure Almond Extract

  1. Prepare one recipe of my Homemade Raspberry Sauce and allow to chill completely, preferably overnight.
  2. For the Marbled Cake Layers:
  3. Preheat oven to 350° F (177°C). Prepare three 8-inch round cake pans with parchment rounds, and grease the sides. Set aside.
  4. In a large bowl, sift cake flour, baking powder and salt. Whisk to combine, set aside.
  5. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, 4-6 minutes. Scrape down the sides and bottom of the bowl.
  6. Add egg whites one at a time, mixing after each addition until just combined. Add vanilla and mix until combined.
  7. Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat after each addition just until combined.
  8. Split the batter in half and tint half of it pink, leave the rest white. Transfer both pink and white batter to two large disposable piping bags. Pipe a dollop of white batter into each pan, then pipe a dollop of pink. Repeat alternating between white and pink until you run out of batter. Then, using a toothpick or a butter knife, swirl the batter together.
  9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.
  10. Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely before frosting.
  11. Meanwhile, prepare one recipe of my Dreamy Raspberry Buttercream Frosting.
  12. For the Vanilla Buttercream:
  13. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, shortening and salt on medium-high speed until light and fluffy (about 5-6 minutes).
  14. Turn the mixer to low, and gradually add the sugar one cup at a time. Once incorporated, add heavy cream, vanilla and almond extract and beat until combined.
  15. Increase speed to medium-high and whip until light and fluffy, about 5-7 minutes.
  16. Assembly:
  17. Reserve about 1 - 1 and ¼ cup of raspberry buttercream in a piping bag fitted with a large star tip. Set aside.
  18. Trim the browned tops off of each cake layer. Place one layer on a serving plate or cake board on a turntable. Spread about ½ cup of vanilla frosting on top using an offset spatula.
  19. Pipe a dam around the edge of the cake and fill with ½ cup of raspberry sauce. You can use less if you prefer. Place the second layer on top and repeat. Place final layer top side down.
  20. Frost the entire cake in a thin layer of raspberry buttercream. Place cake in refrigerator for 30 minutes to chill.
  21. Remove cake from refrigerator and frost the entire cake with the rest of the raspberry buttercream.
  22. To make the watercolour effect: use an offset spatula to add random smudges of vanilla buttercream all over the cake. Using a bench scraper, smooth the sides and top of the cake. Add more smudges if needed and keep smoothing.
  23. Using the piping bag filled with raspberry frosting, pipe a fluffy shell border on top and bottom of the cake (here's a great tutorial on piping borders). Pour remaining raspberry sauce in the middle of the cake. Decorate the bottom with fresh raspberries. Slice and serve!

* Store cake in an airtight cake container in refrigerator for up to 3 days.
* If you don’t have cake flour, you can substitute by sifting together 2 and ¾ cup + 2 Tbsp Tbsp of all purpose flour with 6 Tbsp of cornstarch.

Read The Original Full Recipe in Source (Thank You):

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