Vanilla and Raspberry Daisy Cake, a perfect little cake for a summer picnic or a tiny birthday party 😀 . The vanilla layers are light, fluffy and delightful, you can also just add some fresh cream and berries to make it into a whole new cake. The deep pink is from the raspberries and add literally any flower pattern with your piping tips.
Vanilla and Raspberry daisy cake (makes 3 x 6″layer)
- Layers of vanilla cake
- Raspberry buttercream
- Good ol plain buttercream for the daisies.
Vanilla and Raspberry Daisy Cake
Layers of vanilla cake frosted and filled with raspberry buttercream and daisy buttercream flowers
Vanilla Layer cake (3x 6")
- 4 L Eggs Separated (yolks and whites)
- 150 gm Salted Butter 1 stick + 2 tbsp
- 60 ml Canola oil ¼ cup
- 200 gm Granulated Sugar 1 cup
- 120 ml Buttermilk ½ cup (mix ½ cup milk + 2 tsp lemon juice and set aside for 10 mins before you need for substitution)
- 240 gm All purpose Flour 2 cups
- 2 tsp Baking powder
- 2 tsp Vanilla Extract
Raspberry Buttercream Frosting
- 230 gm Salted Butter 2 sticks
- 2-3 tbsp Powdered Freeze dried raspberries You can swap with raspberry puree
- 375 gm Icing sugar 3 cups
Vanilla Layer cake (3x 6")
Preheat the oven to 180°C / 350°F. Grease and line the cake tins with parchment paper.
Separate the egg whites and yolks. In a bowl fitted with the whisk attachment on a stand mixer (you can totally hand whisk or use a hand held whisk), whisk the egg whites to stiff peaks. Keep aside in another bowl until needed.
In the same bowl as you whisked the egg whites, add and cream the butter and sugar until light and fluffy. (Stand mixer speed 6 for 3-4 minutes)
Add the egg yolks one at a time and beat. Add the buttermilk/ milk+lemon juice mix and vanilla.
Sift the flour and baking powder and gently fold into the mixture in the bowl.
Fold the egg whites in small batches into the batter and make sure its completely incorporated.
Divide the batter into the 3 prepared pans, bake for 25 mins or until its golden brown and springy to touch.
Let the cakes cool on a cooling rack.
In a bowl fitted with a paddle attachment on a stand mixer. Add and cream the butter and add the icing sugar in small batches and cream until light and fluffy.
Remove around 50gm or so for the decoration part
Add the powdered freeze dried raspberries into the bowl and beat until completely incorporated.
Add a dollop of buttercream on the cake board/ stand and place the bottom layer on the cake, add a thin layer of buttercream on top and place another layer and repeat.
Using the same frosting crumb coat the cake and let it chill in the refrigerator for an hour or so or 20 minutes in the fridge.
Add another thick layer on the outside of the cake and smoothen using a cake scraper. Chill the cake again in the refrigerator.
Remember the little amount of buttercream we kept aside. Take another tablespoon and keep aside, this will be the center of the flower. You will add yellow food colouring.
In a piping bag fitted with 5 piping tip, add the yellow buttercream and use this to pipe the center of the flower of the daisy.
In a piping bag fitted with 104 piping tip, add the plain buttercream and use this to pipe the petals of the daisy.
For piping daisies, squeeze the bag a little and push it down with a downward hand motion for the petal.
You can also pipe the the daisies on a parchment freeze and just add on the cake, if piping straight on the cake is intimidating.
Enjoy with a cuppa!
Tips on folding egg whites, check this link