Fluffy Giant Black Raspberry Cake Recipe That Wows Guests

Crafting a decadent giant black raspberry cake brings pure delight to your kitchen adventure.

Sweet berries burst with intense flavor throughout this magnificent dessert.

Layers of rich, moist cake showcase the deep purple hues of ripe black raspberries.

Bakers adore this stunning creation that transforms simple ingredients into an extraordinary treat.

Delicate crumbs mingle with luscious fruit, creating a symphony of taste and texture.

Each slice promises a magical moment of pure indulgence.

You won’t be able to resist this irresistible raspberry masterpiece that beckons from the plate.

Giant Black Raspberry Cake — Big Flavor, Bigger Fun!

• Create Flavor Magic: Black raspberry puree transforms ordinary cake into an extraordinary dessert with rich, vibrant fruit essence that makes taste buds dance.
• Master Impressive Techniques: Home bakers can confidently craft a stunning layer cake using straightforward steps and basic kitchen skills without feeling overwhelmed.
• Celebrate Special Moments: Perfect for birthdays, family gatherings, or weekend treat moments when you want something spectacular yet homemade that looks professionally prepared.

Ingredients for Giant Black Raspberry Cake

• Butter: A rich and creamy base that helps create a tender cake texture.
• Sugar: Provides sweetness and helps with the cake's moisture and structure.
• Eggs: Bind the ingredients together and add richness to the cake.
• Black Raspberry Puree: Gives a unique flavor and vibrant color to the cake.
• Vanilla Extract: Enhances the overall flavor profile of the cake.

• All-Purpose Flour: The main structural component of the cake.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Balances the sweetness and enhances the other flavors.

• Milk: Adds moisture and helps create a smooth cake batter.

• Black Raspberries: The star ingredient that provides intense fruit flavor.
• Sugar: Sweetens the filling and helps create the right consistency.
• Lemon Juice: Adds brightness and balances the sweetness.
• Cornstarch: Thickens the filling and creates a syrupy texture.

• Softened Butter: Creates a creamy base for the frosting.
• Powdered Sugar: Provides sweetness and helps create a smooth frosting.
• Black Raspberry Puree: Adds flavor and color to the frosting.
• Milk: Helps achieve the right frosting consistency.
• Vanilla Extract: Enhances the overall flavor of the frosting.

How to Bake Giant Black Raspberry Cake Like a Pro

Step 1: Prepare Oven and Pans

Warm up the oven to 350F. Coat two round cake pans with butter and dust with flour to prevent sticking.

Step 2: Create Cake Batter

Whip butter and sugar in a large mixing bowl until soft and airy. Add eggs one at a time, mixing thoroughly. Fold in black raspberry puree and vanilla extract until well combined.

Step 3: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Gently incorporate dry ingredients into the wet mixture, alternating with milk. Start and end with flour mixture. Divide batter evenly between prepared pans, smoothing the surface.

Step 4: Bake the Cake

Slide pans into the oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center – it should come out clean. Let cakes rest in pans for 10 minutes, then transfer to a cooling rack.

Step 5: Prepare Black Raspberry Filling

• Black raspberries
• Sugar
• Lemon juice
• Cornstarch

Cook over medium heat, stirring constantly until mixture transforms into a thick, glossy syrup (5-7 minutes). Allow to cool completely.

Step 6: Whip Up Frosting

• Powdered sugar
• Black raspberry puree
• Milk

Continue beating until smooth and fluffy. Stir in vanilla extract.

Step 7: Assemble the Cake

Trim cake tops if needed for even layers. Place first cake layer on serving plate. Spread black raspberry filling generously. Carefully position second cake layer on top. Frost entire cake with black raspberry frosting.

Step 8: Chill and Serve

Refrigerate cake for minimum 2 hours. This allows flavors to meld and frosting to set perfectly. Slice and enjoy your decadent creation!

Insider Tips for Giant Black Raspberry Cake

• Fold Fresh Berries: Gently fold extra fresh black raspberries into the cake batter for bursts of natural fruit flavor and texture.
• Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake consistency.
• Prevent Soggy Layers: Cool cake layers completely before adding filling to prevent moisture from making the cake dense and soggy.
• Strain Raspberry Seeds: Strain the black raspberry filling through a fine-mesh sieve for a smoother, seedless texture in the filling and frosting.
• Chill for Best Results: Refrigerate the cake for at least 2 hours to enhance flavor melding and help frosting set perfectly.

Variations to Make Giant Black Raspberry Cake Your Own

• Tropical Fusion Cake: Replace black raspberries with mango and passion fruit puree for a vibrant, sunny flavor profile.
• Chocolate Raspberry Dream: Add cocoa powder to the cake batter and use dark chocolate in the frosting for a rich, decadent version.
• Gluten-Free Berry Delight: Substitute all-purpose flour with almond flour and gluten-free flour blend, maintaining the same measurements.
• Vegan Berry Celebration: Use coconut oil instead of butter, plant-based milk, flax eggs, and vegan powdered sugar to create a dairy-free and egg-free alternative.

Pairing Ideas for Giant Black Raspberry Cake

• Beverage Bliss: Pair this luscious black raspberry cake with crisp prosecco or champagne, which cuts through the cake's sweetness and complements its fruity essence.
• Dessert Wine Delight: Select a late-harvest Riesling or moscato, whose honeyed notes will enhance the black raspberry's delicate flavor profile and provide a luxurious tasting experience.
• Complementary Coffee Companion: Serve alongside a rich espresso or smooth cold brew, allowing the coffee's robust intensity to balance the cake's sweet and tangy raspberry undertones.
• Herbal Tea Harmony: Choose a light chamomile or lavender tea to gently contrast the cake's richness, creating a delicate and refreshing post-dessert palate cleanser.

Storage Advice for Giant Black Raspberry Cake

• Store the cake covered in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4-5 days. Keep it away from strong-smelling foods to prevent flavor absorption.
• Wrap the entire cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
• Wrap each slice separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month. Thaw at room temperature for 30-45 minutes before enjoying.
• Bring refrigerated cake to room temperature for 30 minutes before serving.

Giant Black Raspberry Cake FAQs Solved

• Are black raspberries different from regular raspberries?

Black raspberries are unique berries with a darker color and slightly different flavor profile. They’re less common than red raspberries and have a more intense, rich taste with a slightly deeper sweetness.

• Can I use frozen black raspberries for this cake?

Yes, frozen black raspberries work perfectly. Just thaw them completely and drain any excess liquid before pureeing or using in the recipe. This ensures the right consistency for the filling and frosting.

• How do I know if my cake is properly mixed?

The batter should look smooth and have a consistent color without any flour lumps. When you lift the mixer, the batter should fall slowly and form a ribbon-like pattern that holds its shape briefly before disappearing.

Giant Black Raspberry Cake Recipe

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4.7 from 30 reviews

• Total Time: 3 hours and 5-12 minutes
• Yield: 12 1x

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Description

Indulgent Giant Black Raspberry Cake delights dessert enthusiasts with its rich layers of moist chocolate and luscious black raspberry filling. Elegant presentation and intense flavor profile make this cake a memorable centerpiece for special celebrations.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large eggs
• 2 1/2 cups sugar
• 1 cup unsalted butter, softened
• 1 cup milk

Dry Ingredients:

• 3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Flavor and Enhancers:

• 1/2 cup black raspberry puree (or fresh raspberries)
• 1 tablespoon vanilla extract

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Instructions

1. Prepare the oven at 350F (175C) and prepare two 9-inch round cake pans by greasing and dusting with flour.
2. Whip butter and sugar until airy and pale, incorporating eggs individually. Blend in black raspberry puree and vanilla extract until uniform.
3. Sift dry ingredients separately, then gradually fold into wet mixture, alternating with milk. Ensure even distribution of batter between prepared pans, smoothing surfaces carefully.
4. Bake approximately 30-35 minutes until a testing skewer emerges clean. Rest cakes in pans for 10 minutes, then transfer to cooling rack.
5. Create filling by simmering black raspberries with sugar, lemon juice, and cornstarch over medium heat. Stir continuously until mixture transforms into a thick, glossy syrup, approximately 5-7 minutes. Cool completely.
6. Prepare frosting by whipping butter until creamy. Gradually incorporate powdered sugar, black raspberry puree, and milk, beating until silky and voluminous. Finish with vanilla extract.
7. Once cakes have cooled entirely, trim tops if necessary. Position first layer on serving plate, spread filling evenly, then crown with second cake layer. Frost entire cake thoroughly.
8. Refrigerate minimum 2 hours to allow flavors to harmonize and frosting to stabilize before serving.

Notes

• Freeze black raspberries beforehand for more intense flavor concentration when making puree.
• Ensure all ingredients are at room temperature to create smoother, more even cake batter consistency.
• Use fresh black raspberries for maximum flavor depth if possible, but frozen works perfectly as backup option.
• Adjust sugar levels in filling depending on fruit’s natural sweetness to balance tartness and prevent overly sweet result.

• Prep Time: 25-30 minutes
• Cook Time: 35-42 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 370 kcal
• Sugar: 31 g
• Sodium: 170 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 75 mg