This is a variation on a radical innovation brought to us by our friend Kirsh. Back in March she made an amazing, amazing cake for our friend Molly's birthday using raspberries and hibiscus powder in the frosting to make it a bright fuschia color with a tanginess that gave the frosting a whole new edibility. Normally I find frosting to be so sticky sweet as to be impossible to finish, which makes me not the hugest fan of cakes. This cake changed that stance forever.
- 1 box of vanilla/yellow cake mix
- 2 6-oz. containers of fresh raspberries
- 1 box of powdered sugar
- 2 sticks of softened butter
- 2 tbsp heavy cream
- 1 tsp lemon juice
- 1 tsp vanilla
- 5 tbsp hibiscus powder
- 5 tsp beet root powder
- 3-4 tbsp rose petal jam
- Follow the instructions on the cake mix box to make the batter, but divide the batter into two identical cake pans (or use the same one twice).
- As the cake layers are baking/cooling, prepare the frostings. Using an electric mixer, beat the softened butter and powdered sugar together until blended. I only used 3/4 of the box, some people like to use the whole thing.
- Add the lemon juice and the vanilla and mix.
- Mash up one box of the raspberries (I used a mortar and pestle) and add to the frosting mix, blending until smooth and incorporated.
- Begin adding hibiscus and beet root powder, letting each spoonful blend in. When Kirsh first made this recipe, the hibiscus powder was already bright pink. The powder I found was more brownish, so I decided to add beet root powder to increase the fuschia color.
- Adjust for taste and color accordingly. Beet root powder is somewhat sweet but you may not want to over-do it.
- Then begin the rose petal jam filling. Add the second box of raspberries to a food processor and when blended, add spoonfuls of jam, one at a time. Then add 3-5 spoonfuls of the hibiscus frosting and blend.
- When the cakes have cooled, place the bottom layer on an appropriate serving plate. Spread the rose petal jam mixture evenly across the top.
- Place top layer cake onto the jam layer and begin coating the entire cake in the hibiscus frosting. Place in the freezer for a 1/2 hour before serving (but don't let it freeze all the way!)
- The cake shown here was made with two boxes of cake mix, which was kind of excessive. The first mix purchased didn't amount to enough batter for two pans, but the second box of mix (a different brand) could have sufficed. Arrowhead Mills organic vanilla cake mix provided more cake and was a great texture.
- We only coated the top layer of this cake in frosting, but realized it would have been even better if all sides had been covered.
- One cake eater suggested that the rose petal and the hibiscus were great together, but could also stand on their own as separate cake flavors. Totally.