Raspberry Vanilla ‘Love’ Cake
Treat Yourself and Someone You Love This Valentine’s Day
If you are inclined to celebrate with that special someone in your life then Valentines Day is the occasion for you. Fun fact, thanks to Encyclospedia Britannica: ‘The holiday has origins in the Roman festival of Lupercalia, held in mid-February. The festival, which celebrated the coming of spring, included fertility rites and the pairing off of women with men by lottery. At the end of the 5th century, Pope Gelasius I replaced Lupercalia with St. Valentine’s Day.’ St Valentine is the patron saint of lovers, epilepetics and beekeepers. Whichever way you look at this festival it is just a great excuse to tell someone special you love them . But best of all it is an excuse to enjoy a sweet treat! Raspberry Vanilla ‘Love’ Cake.
What could be simpler for Valentines Day than baking a special cake resplendant with raspberry ripple cream cheese icing and melt in the mouth vanilla crumb. And it is so easy too. Imagine serving up a slice of this beautifully coloured and textured cake to your loved one – and sharing it with all the loves in your life. In my case that is my husband and three girls who would never walk past a slice of cake.
The best thing about this gorgeous looking cake is that it doesn’t use anything artificial like food colouring. The raspberries naturally colour the icing to its decadent blush without any nasty side effects.
So plan on making Valentines Day special with a treat for you and all your loves. Raspberry Vanilla ‘Love’ Cake is sure to impress!
Gorgeous looking and delicious to taste!
Raspberry Vanilla 'Love' Cake
Gorgeous looking and delicious to taste - a perfect way to spoil yourself and those you love.
Ingredients
Vanilla Cake
- 125 g butter softened
- 3/4 cup caster sugar
- 2 eggs
- 1 1/2 cups self raising flour
- 3/4 cup milk
- 2 tsp vanilla extract
Raspberry Cream Cheese Icing
- 250 g cream cheese
- 50 g butter
- 1 cup icing sugar mixture
- 1 tsp vanilla extract
- 3/4 cup frozen raspberries
Instructions
Cake
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Preheat the oven to 180°C. Line and grease a heart shaped cake tin that is about 15cm in length (through middle). Cream the butter and sugar until light and fluffy. Beat in the eggs - one at a time. Fold in the flour and then the milk and beat until smooth. Pour the batter into the tin and bake until risen and golden and a skewer comes out clean.
Icing
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With a hand mixer or stand mixer, beat the cream cheese and butter until smooth and light. Then mix in icing sugar and vanilla a little at a time until smooth. Fold in frozen raspberries until a rippled effect is achieved. Ice the top of the cake and scatter some extra raspberries over the top.
Serve to all your loves.
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