Where does the time go?  It seems like yesterday that I ventured into the world of food blogging, yet April 24, 2018 marks two years of being “Compelled To Cook”.  To celebrate, I’ve whipped up a super easy and rather delicious Raspberry Swirl Cake.  It’s topped with mascarpone whipped cream and so lovely served with fresh raspberries and a drizzle of the extra raspberry sauce.  

Only after two years do I feel like I’m just starting to get the hang of this hobby of food blogging.   By that I’m referring to the basics of food photography, writing and posting. I’ve yet to delve into video, monetizing, pod casts etc.  There’s still so much to learn and do, but I couldn’t be more excited about it. It’s been a great journey so far and I’m excited for what the next couple of years will bring when I can hone my current skills and learn new ones.  In the meantime, I hope you join me in enjoying this beautiful Raspberry Swirl Cake in celebration of my blog’s 2nd birthday.  Happy Birthday to me!!

Recipe source for Raspberry Swirl Cake:  Inspired from Live Love and Sugar, Berry Mascarpone Layer Cake

Raspberry Swirl Cake
Print Recipe
    Servings Prep Time
    12-16 people 20 minutes
    Cook Time Passive Time
    50-60 minutes 3 hours
    Servings Prep Time
    12-16 people 20 minutes
    Cook Time Passive Time
    50-60 minutes 3 hours
    Raspberry Swirl Cake
    Print Recipe
      Servings Prep Time
      12-16 people 20 minutes
      Cook Time Passive Time
      50-60 minutes 3 hours
      Servings Prep Time
      12-16 people 20 minutes
      Cook Time Passive Time
      50-60 minutes 3 hours
      Ingredients
      Raspberry Sauce
      Cake
      Mascarpone Whipped Cream
      Servings: people
      Instructions
      Raspberry Sauce
      1. Combine raspberries and sugar in a small sauce pan and heat on medium until berries have cooked down and mixture is bubbling, stirring occasionally, about 10 minutes. Whisk together water and cornstarch. Add to berries, stirring until combined and mixture returns to a boil. Remove from heat and strain through a fine mesh sieve, pressing on solids to extract as much sauce as possible. Allow mixture to cool to room temperature. Yields approximately 3/4 cup.
      Cake
      1. Preheat oven to 350℉ and position rack in centre of oven. Prepare a 9" x 2" or 9" x 3" cake pan by spraying with non stick spray and lining bottom with parchment paper.
      2. In a small bowl stir together flour, baking powder and salt. Beat sugar and oil together using a stand mixer fitted with a whip attachment or an electric hand mixer. Add eggs, one at a time, whisking after each. Beat until light, about 1 minute. Add milk, vanilla and flour mixture. Whisk on medium/high until smooth, scraping bowl once, about 1 minute. With mixer running on low, slowly add water. Increase speed and mix until water is incorporated, scraping the bowl once.
      3. Pour half the batter into prepared pan and drizzle with 3 tbsp of raspberry sauce. Pour on remaining batter and repeat with another 3 tbsp of raspberry sauce. Using a small knife pushed to the bottom of the pan, make several figure 8's in the batter to swirl the raspberry sauce. Do not swirl or stir in excess as it will muddle the batter. You will have some raspberry sauce remaining on the top of the cake.
      4. Bake in preheated oven for 45-50 minutes until a skewer inserted comes out clean. Remove to cooling rack and allow to cool completely prior to removing from pan. When cool, invert cake and remove parchment paper, turn back upright and top with mascarpone whipped cream. Serve with extra raspberry sauce and fresh raspberries.
      Mascarpone Whipped Cream
      1. Using a stand mixer fitted with a whip or electric hand held mixer, whip cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to whip on high until combined and stiff peaks form.
      Recipe Notes

      Be sure to use a 9" x 2" or 9" x 3" pan.

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