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Raspberry Almond Swirl Cake with White Chocolate Glaze & Salted Vanilla Buttercream Cupcakes

Raspberry Swirl Cake with White Chocolate Glaze and Salted Vanilla Buttercream

In this recipe the cake batter can either be used to fill a bundt pan and make a bundt cake, or to fill cupcake liners and make cupcakes. For the bundt cake, there’s a white chocolate glaze recipe, and for the cupcakes there’s a salted vanilla buttercream. Both recipes need the raspberry concentrate.

Course Dessert
Author Eva Kosmas Flores

Ingredients

Raspberry Concentrate

  • 3 cups raspberries (fresh or frozen)
  • 1/2 cup granulated sugar

Salted Vanilla Cream (for cupcakes)

  • 2 1/4 cups powdered sugar (not organic otherwise the texture will be off)
  • 1/2 cup unsalted butter
  • 1 teaspoon flake sea salt
  • 1 tablespoon whole milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

White Chocolate Glaze (for bundt cake)

  • 8 ounces white chocolate (chopped or in chip form)
  • 1/4 cup plus 1 tablespoon heavy cream

Raspberry Swirl Cake (use for bundt or cupcakes

  • 1 1/3 cups granulated sugar
  • 1 cup unsalted butter (room temperature)
  • 6 eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 cups flour
  • 1 cup almond flour/meal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon flake sea salt
  • 1/4 cup raspberry concentrate (recipe above)

Instructions

Raspberry Concentrate

  1. Place the berries and sugar in a medium saucepan over medium low heat, cooking until the berries have disintegrated and the mixture has thickened, about 20 minutes, stirring every 5 minutes. Set aside to cool to room temperature, then cover and refrigerate until completely chilled.

White Chocolate Glaze

  1. Heat the white chocolate and cream together in the top of a double boiler over low heat, whisking constantly until smooth. Set aside to cool to room temperature, whisking every 10 minutes or so to keep a film from forming on top.

Salted Vanilla Buttercream

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at low speed until flightly fluffy, about 10 -15 seconds. Gradually add the powdered sugar at low speed until combined, then increase the speed to medium. Add the milk, salt, vanilla, and almond extracts and increase the speed to medium. Beat the mixture until very light, pale, and fluffy, about 5 to 8 minutes. Set aside.

Raspberry Swirl Cake

  1. Grease and lightly flour a 12-cup bundt pan for the cake, or line 2 muffin pans with cupcake liners for the cupcakes. Preheat the oven to 325 degrees Fahrenheit.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar at medium speed until smooth, light, and fluffy (about 5 minutes). Add the eggs, 1 at a time, beating until incorporated after each addition. Add the vanilla and almond extracts and mix until just combined.

  3. In a medium bowl, stir together the flour, almond meal, baking powder, cinnamon, and salt.

  4. Add the flour mixture to the egg mixture in 3 increments, beating at low speed until just incorporated into the batter.

  5. For the bundt cake, pour half of the batter into the cake pan. Use a spoon to scoop the 1/4 cup of raspberry concentrate in a ring inside of the bundt cake pan on top of the batter, making sure the raspberry doesn't touch the edge of the pan but remains in the center of the batter. Pour the remaining batter on top of the raspberry concentrate, then insert a blunt butter knife into the batter in the pan and swirl it around the bundt pan while moving it up and down.

  6. Place the pan on the lowest rack of the oven and bake until golden brown on top and the sides of the cake pull away from the pan, and a toothpick inserted into it comes about relatively clean, about 1 hour. Remove from the oven and allow to cool for 10 minutes before inverting onto a wire rack to remove the cake from the pan and cool completely.

  7. Drizzle with the white chocolate glaze and serve immediately.

  8. For the cupcakes, fill each liner about 2/3 full of batter. Place the muffin pans in the oven and bake until golden brown on top and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove from the oven and allow to cool completely.

  9. Use a small spoon to scoop a bout 1 tablespoon of cake out of the top center of each cupcake. Fill the hole with the raspberry concentrate until level. Spread the buttercream on top of the cupcakes, taking care not to press down too hard on the area with the filling otherwise it will squirt out the side and get messy. Serve immediately.