Ingredients:

  • 1 cup (150 g) fresh or frozen raspberries
  • 1/4 cup (50 g) granulated sugar (for ripple)
  • 1 Tbsp (15 ml) fresh lemon juice (for ripple)
  • 1/2 tsp (2 g) lemon zest (for ripple)
  • 1 tsp (5 g) cornstarch (cornflour)
  • 2 1/4 cups (270 g) all-purpose flour, spooned and levelled
  • 1 1/2 cups (300 g) granulated sugar (for cake)
  • 1 Tbsp (15 g) baking powder
  • 1/2 tsp (3 g) salt (fine sea salt)
  • 1 cup (225 g) unsalted butter, softened (for cake)
  • 4 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 tsp (10 ml) vanilla extract
  • 1/2 tsp (2.5 ml) almond extract (optional)
  • 1/2 cup (113 g) unsalted butter, softened (for frosting)
  • 8 oz (225 g) full-fat cream cheese, chilled
  • 4 cups (450 g) powdered sugar, sifted
  • 1 tsp (5 ml) vanilla extract (for frosting)
  • 1/4 tsp (1 g) pinch of salt (for frosting)

Instructions:

  1. In a small saucepan, mix the raspberries, sugar, lemon juice, and zest. Cook over medium heat, stirring occasionally, until the raspberries break down (about 5 minutes).
  2. Dissolve the cornstarch in 1 Tbsp of cold water. Add the slurry to the raspberry mixture and stir until it thickens slightly, resembling a loose jam.
  3. Remove from heat. Transfer the mixture to a bowl (optional: pass through a fine-mesh sieve for a smooth ripple) and chill thoroughly in the fridge until cool to the touch.
  4. Preheat oven to 350°F (175°C). Grease and line the bottoms of the two 8-inch cake tins with parchment paper.
  5. Whisk together the flour, sugar, baking powder, and salt in the bowl of a stand mixer.
  6. Add the softened butter to the dry ingredients. Mix on low speed until the mixture resembles coarse sand.
  7. Add the eggs one at a time, mixing well after each addition. Beat in the vanilla and almond extracts.
  8. On low speed, gradually incorporate the buttermilk until the batter is just smooth. Do not overmix.
  9. Divide the plain batter evenly between the two prepared tins. Dollop spoonfuls of the chilled raspberry ripple mixture randomly over the batter surface.
  10. Using a butter knife or skewer, gently run it through the batter once or twice to create a 'figure eight' pattern for the ripple effect. Stop immediately once the swirl is visible.
  11. Bake for 28–32 minutes, or until a skewer inserted into the centre comes out clean.
  12. Allow cakes to cool in the tins for 10 minutes before inverting them onto a wire rack to cool completely (about 1 hour).
  13. To prepare the frosting: In a mixer, beat the softened butter until pale and creamy.
  14. Add the cold cream cheese to the butter and beat until just combined and smooth. Be careful not to over-beat.
  15. Gradually add the sifted powdered sugar and salt, beating on low speed until combined, then switch to medium speed for 1 minute until light and fluffy.
  16. If needed, level the tops of the cooled cake layers. Place the first layer on your serving plate and spread about 1/3 of the frosting over the top.
  17. Place the second layer on top. Apply a thin layer of frosting over the entire cake (the crumb coat) and chill for 15 minutes to set.
  18. Apply the remaining frosting evenly across the top and sides. Garnish with fresh raspberries, lemon zest curls, or edible spring flowers.