white raspberry layer cake

procrastinating: procrastibaking something new.

total time spent procrastibaking: 90 minutes.

hey there procrastibakers! last week i tried to make a cake for my friend lauren and it just turned into disaster. my layers weren’t really even, my fondant wasn’t as pretty as i’d hoped, the cake was a little lopsided. it wasn’t in any condition to give, but it was a-ok for eating. actually, it’s better than a-ok. this cake might not have been a looker, but that doesn’t mean it’s not a keeper.

i made it by incorporating three recipes already posted: the blueberry spread— but with raspberries, the white cake from  esme’s cupcakes recipe, and the  fondant we talked about friday.

first, i made the cake!

prep time: 15 minutes

bake time: 45 minutes

cleanup time: 5 minutes

cake procrastibaking time: just over 1 hour


  1. cake pan
  2. mixing bowl
  3. 1 cup white sugar
  4. 1 stick butter
  5. 2 eggs
  6. 1 1/2 cups self-rising flour
  7. 1/2 cup milk

step one. preheat your oven to 375 degrees F and grease the sides of your cake pan with a little butter or some non-stick spray.

step two. cream together your butter and sugar. slowly add your eggs one by one to the blend; then add the flour and finally the milk. the batter should be creamy and an ecru color.

step four. spoon your batter into the cake pan and bake for 35-ish minutes, or until a knife/toothpick inserted in the center comes out clean. let them completely cool (i even tossed mine in the fridge) before removing from the tin– use a butter knife to loosen the edges if you need to.

while that’s baking, let’s make the raspberry filling for the layers!

prep time: 2 minutes

bake time: ~20 minutes

cleanup time:  3 minutes

raspberry filling procrastibaking time: about 30 minutes.


  1. 2 tins raspberries
  2. 2/3 cup sugar
  3. 3 tablespoons of water
  4. tupperware container

step one. combine all ingredients in your saucepan.don’t mash the raspberries– they’ll start to break up on their own as you stir.

step two. do not allow to boil, but keep heat high to let the sugar completely dissolve. stir regularly.

step three. allow to simmer for close to 20 minutes, or until it starts to thicken up a little. this isn’t jam, so it can still be relatively runny, but you want it to be thick enough to spread.

step four. remove from heat and allow to cool for 5 minutes before spooning into a tupperware container. immediately refrigerate until you’re ready to spread in the cake.

now, to build and decorate the cake.

time spent decorating: 30 minutes.


  1. cooled cake
  2. cooled raspberry spread
  3. prepared buttercream frosting
  4. prepared fondant
  5. sharp knife and/or dental floss
  6. cardboard (cut to fit the size of the cake)
  7. rolling pin
  8. crisco
  9. platform (i used a drinking glass to elevate the cake)
  10. exacto knife/straight razor

step one. make sure your cake and raspberry spread are completely cooled before playing. remove the cake from the pan (you might need to loosen the edges with a butter knife) by inverting it on your table.

this is the face-down cake after the bottom 1/3 has been sliced off.

step two. your cake should be face-down on your table. using a sharp knife, cut 1/3 of the cake horizontally, and place it in back in the pan. you can also use dental floss for this step– using a sawing motion, sweep the floss through the cake. it’ll make the slices even.

you can see that this is only the bottom third of the cake. it's been flipped back into the pan.

finished layers!

step three. evenly spread 1/2 of the raspberry spread onto the layer of cake in the pan. repeat step two– saw off another 1/3 of the cake, flip into pan, and cover with raspberry spread. finally, top with the last layer of cake– it should look like it did when you first took it out of the oven– except we know there are two layers of raspberry filling in there now! 😉 stick the cake in the freezer for 5 minutes, to allow the cake and the filling to fuse together a bit.

step four. while that’s in the freezer, take out your finished fondant, crisco, and rolling pin. spread a bit of crisco on a clean surface and on your rolling pin to prevent the fondant from sticking, and roll it out to about 1/8 of an inch, in a sheet that’s big enough to completely cover your cake. it needs to be as smooth as possible, with no detectable tears or wrinkles, and in one piece. don’t lift the fondant until you’re ready to put it on the cake– ie, not yet. should you tear it, try to patch it with a little manipulation– but you may have to pick up the fondant and re-roll it.

step five. take the cake out of the freezer. put the pre-cut piece of cardboard under your cake pan and invert your cake onto the piece of cardboard. using some kind of platform (i just used drinking glasses), rest the cake so it stands above the table. when we drape the fondant on the cake, we’ll trim away the excess that hangs past the cardboard.

the cake has been frosted with the buttercream frosting and is resting on my make-do platform of drinking glasses!

step six. in the fondant post found here, there’s also a recipe for buttercream frosting. this acts as a buffer between the cake and the fondant, so that crumbs won’t be detectable under the smooth exterior of the fondant. take this buttercream frosting and spread it evenly over your cake, making sure that the frosting is smooth.

step seven. i’m sorry i don’t have a picture of this, but it requires two hands and procrastibake is a one-girl operation at the moment. take your sheet of fondant and position it so it’ll completely cover your cake. carefully rest the sheet directly onto the cake, taking care not to pull or tear the sheet. lightly press the fondant onto the cake– not too hard, because your fingerprints can make indentations onto the cake. then, using your exacto-knife, carefully trim away the excess where the cake meets the cardboard.

step eight. here’s where you can get creative if you have the skills. i’ve seen fondant flowers and bows, and they all look beautiful, but i’m not there yet with my modeling skills. i did use my exacto knife on top of the cake, cutting in a criss-cross pattern to make an almost-cushion-y design. you can leave the cake plain, or get funky with the decorations– either way, you know it’s going to taste amazing.


Filed under 90 Minute Recipe, cake, decorations, frosting

2 responses to “white raspberry layer cake

  1. liza

    looks amazing … but I’d have to do it with the blueberry mix you did 2 weeks ago as the allergy to raspberries wouldn’t make this as enjoyable as it should be! Thanks for another special yummy looking treat!!

  2. Pingback: homemade milanos « procrastibake

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