Raspberry Cloud Cake

A tall pink-frosted cake topped with fresh flowers that match a nearby arrangement

This Raspberry Cloud Cake is a delicious treat that epitomizes the beauty of spring.

  • 2 cups unsalted butter, softened
  • 4 cups granulated sugar
  • 8 large eggs, room temperature
  • 2½ cups fresh raspberries
  • 1 tablespoon vanilla extract
  • 6 cups Swans Down Cake Flour
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups whole buttermilk, room temperature
  • 2 to 3 drops red food coloring
  • Raspberry Frosting (recipe follows)
  • Garnish: fresh raspberries, edible organic flowers
  1. Preheat oven to 350°. Spray 3 (9-inch) round tall-sided cake pans with baking spray with flour. Line bottoms with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in raspberries and vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, combine buttermilk and food coloring. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until combined after each addition. Divide batter among prepared pans, smoothing tops with an offset spatula.
  4. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pans on a wire rack for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread Raspberry Frosting between layers and on top and sides of cake. Garnish with raspberries and flowers, if desired.

  • ½ cup fresh raspberries
  • ¼ cup whole buttermilk
  • 2½ cups unsalted butter, softened
  • ⅛ teaspoon kosher salt
  • 7 cups confectioners’ sugar
  • 1 drop red food coloring (optional)
  1. Mash raspberries through a fine-mesh sieve until you have 1 to 2 tablespoons of juice. Discard solids or reserve for another use. In a medium glass measuring cup, stir together buttermilk and raspberry juice.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at low speed until smooth, 1 to 2 minutes. Slowly add one-fourth of confectioners’ sugar and one-fourth of buttermilk mixture, beating until smooth; continue alternately adding confectioners’ sugar and buttermilk mixture until frosting is smooth and fluffy. Scrape sides of bowl, and increase mixer speed to medium, beating for 5 minutes. Add food coloring (if using).

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