Directions
Preheat oven to 350 degrees. Butter pans; line with parchment paper. Butter lining; dust with cocoa, tapping out excess. Set aside. Whisk together flour, salt, and cocoa in a medium bowl; set aside.
Mix sugar and oil on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add eggs one at a time; mix well after each addition. Mix in food coloring, raspberry and vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with flour, mixing well after each addition. Scrape down sides of bowl as needed.
Stir together baking soda and vinegar in a small bowl. Add baking-soda mixture to batter, and mix on medium speed 10 seconds. Pour batter into prepared pans. Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes. Let cool completely in pans on wire racks.
This sounds delish but since I'm in a high altitude area and scratch baking is hit or miss, I think I'm going to try tweaking the WASC recipe by adding the food coloring and rasp. extract instead of the almond ext. I'm also going to try it with lemon curd since I usuall do lemon cake with Rasp. filling, this will be a twist. Thanks for the recipe.
I would assume you just add the Chambord, which is a Raspberry liquor, to the buttercream. I use Swiss Meringue and add up to 3 tbs per batter. Raspberry sauce is pureed and seeded raspberries. You can reduce with some sugar to make it thicker.
I am with everybody else, could I possibly get a copy of the Raspberry puree and Raspberry Chambord Buttercream filling recipes?? Sounds amazing!
Thanks!!
Is it just me or does this sound like it would be even better with a chocolate ganache but still use the chambord buttercream filling? **faint** OMG I'm gonna try it!
I do have one question that I hope someone can answer.... does 1 1/2 cup of oil sound ..." way too much "?? or is it just me not thinking this morning??
Well it tasted good. It didn't rise too much but only made about an 1.5 inch thick cake per pan. I have company coming and we see what they have to say.
I just found this recipe on winetrailtraveler.com I'm not sure if its any good as I haven't tried it yet, but will be doing so this weekend. But here is the recipe for the BC:
Raspberry Chambord Buttercream
6 large egg yolks
3/4 c sugar
1/2 c light corn syrup
1 lb unsalted butter, room temperature
1 /2 c sweetened raspberry puree (3/4 c crushed sieved frozen raspberries with 1/4 c sugar)
2 T Chambord
1. Beat the yolks in a mixer until light in color.
2. Combine the sugar and corn syrup in a small saucepan and heat, stirring constantly, until it comes to a full boil.
3. Immediately pour into a glass measuring cup to stop the cooking process.
4. With mixer running, carefully and slowly pour sugar syrup into mixer bowl.
5. Don’t let syrup fall onto beaters or it will fly onto sides of bowl.
6. Continue beating until mixture is cool (test by holding hand on bottom of mixer bowl and feeling for heat.)
7. Gradually beat in the butter 1/6th of a pound at a time.
8. Add raspberry puree and Chambord and beat until just combined.
9. Use buttercream immediately or refrigerate until needed.
I would use half of the jar color
This looks delicious, but I'm confused about the amount of batter it makes because you have so many pans listed.
Also, what size jar of color? How many ounces? Thanks
I'm new to this website, are there pictures of these recipes?
yummy sounds delious, gotta try this one
I imagine you meant the 1 ounce jar of Wilton's food color; is this correct?
this looks so good.. Can you email me the Rasberry Chambord Buttercream receipe to go along with this?
Thank you so much, I am going to make this weekend!!
So has anyone tried to make it and how did it come out?
This sounds delicious!! Can you please post or email the recipe for the Raspberry Chambord Buttercream? Thanks!
Where are the recipes for the raspberry sauce and the buttercream? Can't wait to try this!
This sounds delish but since I'm in a high altitude area and scratch baking is hit or miss, I think I'm going to try tweaking the WASC recipe by adding the food coloring and rasp. extract instead of the almond ext. I'm also going to try it with lemon curd since I usuall do lemon cake with Rasp. filling, this will be a twist. Thanks for the recipe.
1/2 oz of color
I am not sure if you add a layer of BC then a layer of rasberry chambord?? I too, would like the recipes if you have them :) Sounds super yummy!!!
I would assume you just add the Chambord, which is a Raspberry liquor, to the buttercream. I use Swiss Meringue and add up to 3 tbs per batter. Raspberry sauce is pureed and seeded raspberries. You can reduce with some sugar to make it thicker.
I would love to make this recipe!! IT sounds Fantastic!! Could you e-mail me the recipes for raspberry buttercream and the Chambord?? Thanks
I am with everybody else, could I possibly get a copy of the Raspberry puree and Raspberry Chambord Buttercream filling recipes?? Sounds amazing! Thanks!!
Is it just me or does this sound like it would be even better with a chocolate ganache but still use the chambord buttercream filling? **faint** OMG I'm gonna try it!
I do have one question that I hope someone can answer.... does 1 1/2 cup of oil sound ..." way too much "?? or is it just me not thinking this morning??
Thnaks
I'm so curious as to whether anyone has tried these recipes yet and your responses. Thanks
I have this in the oven right now. I will let everyone know...
Well it tasted good. It didn't rise too much but only made about an 1.5 inch thick cake per pan. I have company coming and we see what they have to say.
This sounds fabulous. Could you e-mail me or post the recipe for your Chambord Buttercream? Thanks so much! :)
Could you e-mail me the recipe for the Raspberry Chambord Buttercream? Thank you!!!
CAN I GET THE RECIPE FOR THE RASPBERRY CHAMBORD BUTTERCREAM AS WELL? THANKS
I too am looking for the Raspberry Chambord Buttercream recipe
I just found this recipe on winetrailtraveler.com I'm not sure if its any good as I haven't tried it yet, but will be doing so this weekend. But here is the recipe for the BC: Raspberry Chambord Buttercream 6 large egg yolks 3/4 c sugar 1/2 c light corn syrup 1 lb unsalted butter, room temperature 1 /2 c sweetened raspberry puree (3/4 c crushed sieved frozen raspberries with 1/4 c sugar) 2 T Chambord
1. Beat the yolks in a mixer until light in color. 2. Combine the sugar and corn syrup in a small saucepan and heat, stirring constantly, until it comes to a full boil. 3. Immediately pour into a glass measuring cup to stop the cooking process. 4. With mixer running, carefully and slowly pour sugar syrup into mixer bowl. 5. Don’t let syrup fall onto beaters or it will fly onto sides of bowl. 6. Continue beating until mixture is cool (test by holding hand on bottom of mixer bowl and feeling for heat.) 7. Gradually beat in the butter 1/6th of a pound at a time. 8. Add raspberry puree and Chambord and beat until just combined. 9. Use buttercream immediately or refrigerate until needed.
I would like to use this recipe for a Big Top Cupcake mould...... do I need to double the recipe?????
What is Chambord? I am not familliar with this ingredient...