Raspberry Valentine’s Cake

A moist and zingy raspberry cake filled with white chocolate buttercream and covered in a soft pink ombré of Italian meringue buttercream and dotted with delicate hearts.
Raspberry Valentine’s Cake


    For the Cake

    1. 1 2/3 cup all-purpose flour 230g
    2. 1 cup granulate sugar 136g
    3. 1/4 tsp baking soda heaping
    4. 1 tsp baking powder heaping
    5. 1/4 tsp kosher salt
    6. 3/4 cup unsalted butter room temperature, 170g
    7. 3 egg whites room temperature
    8. 1 tbsp vanilla extract
    9. 1/2 cup sour cream 120ml
    10. 1/2 cup whole milk 105ml
    11. 6 oz raspberries fresh or freeze dried
    12. 2 tbsp lemon juice fresh
    13. 1 tbsp lemon zest


      For the Cake:

      1. Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well.
      2. Sift the dry ingredients together in a large bowl.
      3. Beat the wet ingredients together in a medium bowl. Add lemon zest.
        Don't worry if your still have small chunks of butter, it will all work out!
      4. Add the wet to the dry and mix until just combined. Fold in dried raspberries at the very end and mix until just combined.
      5. Divide the mixture evenly into the cake pans.