Ingredients:

  • 315g All-purpose flour
  • 300g Granulated sugar
  • 1 tsp Baking soda
  • 1 tsp Dutch-processed cocoa powder
  • 1/2 tsp Salt
  • 240ml Buttermilk (room temperature)
  • 2 Large eggs (room temperature)
  • 330ml Vegetable oil
  • 1 tsp White distilled vinegar
  • 1 tbsp Pure vanilla extract
  • 1/2 tsp Pink gel food coloring
  • 450g Cream cheese (full-fat, brick style, softened)
  • 225g Unsalted butter (softened)
  • 900g Confectioners' sugar (sifted)
  • 2 tbsp Raspberry reduction (strained puree)
  • 1 drop Neon pink gel coloring

Instructions:

  1. Simmer 150g of frozen raspberries in a small pan over medium heat for 10 minutes until thick and syrupy.
  2. Grease and line your cake pans with parchment paper.
  3. Whisk the 315g flour, 300g sugar, baking soda, cocoa, and salt in a large bowl.
  4. Whisk the 330ml oil, 240ml buttermilk, eggs, vinegar, vanilla, and 1/2 tsp pink gel food coloring.
  5. Gradually pour the wet ingredients into the dry, whisking by hand until the batter is silky and smooth.
  6. Divide the batter and bake at 175°C for 30 minutes until a toothpick comes out with just a few moist crumbs.
  7. Let the cakes sit in the pans for 10 minutes, then move to a wire rack to cool completely.
  8. Beat the 450g cream cheese and 225g butter for 5 minutes until it looks like whipped cream.
  9. Add the 900g sifted sugar slowly, then fold in the 2 tbsp raspberry reduction and 1 drop neon pink gel.
  10. Frost the cooled cake and use a piping bag to create cute borders or heart designs.