2cupsraspberriesif frozen, thaw to room temperature
4TBSPwater
1cupsugar
3TBSP+½ tsp cornstarch
Frosting:
16ozcream cheeseroom temperature
¾cupbutterroom temperature
10cupspowdered sugar
2tspvanilla extract
Pinchof salt
Instructions
Cake:
Preheat oven to 350 degrees
Grease two 8 inch cake pans with butter/ cooking spray/ oil. Set aside.
In a large bowl, mix together the flour, baking soda and salt, set aside.
In a large mixer combine the butter and sugar, then gradually add in the milk, eggs, vanilla, oil.
Gradually add in the dry mixture until combined.
Pour the batter into the two greased 8 inch cake pans
Bake in the over for 20-25 mins or until a toothpick comes out smooth. Set aside to cool completely.
Remove the cakes from the pan and cut off the bump on top of the cake with a knife.So that the top of the cake is completely level. Set aside.
Then make the filing
Filling:
Add raspberries and water to the food processor or blender and puree until smooth.
Combine sugar and cornstarch in a saucepan over medium heat. Stir in Puree. Stir continuously until mixture thickens and comes to a boil, about 10 mins.
Put a thick layer of the filing in between each layer of cake.
Keep the filling towards the center of the cake so it doesn't ooze out. We will be putting the frosting on the edge so that it doesn't escape.
Frosting
Mix cream cheese and powdered sugar in a large mixer, beat until combined and smooth
Add half the powdered sugar and mix until combined and smooth
Add vanilla extra and salt and mix until combined.
Pipe the frosting on the edge of each layer.
Then put a thin layer of frosting on the outside of the assembled cake. (This will act as the crumb coat to seal in the cake crumbs, filling and frosting structure. We will be adding more frosting to the outside later)
Put it in the fridge for about 2 hours.
Then take the cake out and put on the rest of the frosting.