Raspberry Cake Recipe | Krishna’s Kitchen

Servings: 12 Units: US | Metric

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups buttermilk

1/2 cup butter or ghee

1 (10 ounce) jar raspberry preserves (reserve 1/2 cup for the batter)

2 teaspoons vanilla extract

1 1/4 cups sugar

3/4 cup powdered milk

6 tablespoons coconut oil

fresh raspberry | currants, for decorating

1 In a saucepan over medium heat melt butter, turn off the heat, and stir in flour. Let sit for at least one hour. It should have a pourable consistency at this point. If you want a spreadable consistency then refrigerate for an hour.

2 Preheat oven to 350. Spray two 8-inch round springform cake pans with cooking spray. If you don’t have springform, then use parchment paper rounds on the bottom of two ordinary 8-inch round cake pans to prevent sticking.

3 Sift together the four, powdered milk, baking power, baking soda, and little salt. Combine the butter milk, butter, 1/2 cup coconut oil, the vanilla, and the sugar in a large bowl and mix with hand mixer or strong fork. The dough shouldbe soft and smooth;  some small clumps are okay.

Spread the batter into the prepared pan and bake at 350F for 25 minutes, or until a knife comes out clean. Remove from oven.

4 When the cake has cooled fully, spread one layer of cake with a thin layer of the reserved raspberry preserves (give the preserves a quick mix with a strong fork to get a spreadable consistency);  Place the other layer of cake on top and spread its top with preserves.  Put a circle of fresh raspberries around the circumference of the top.

5 Offer to Krishna!