Refreshing Raspberry Pomegranate Cake


When the weather starts to heat up, all i can think about is eating fresh, cold, delicious fruit. One of my summer favorites happens to be raspberries. I created this cake for a light, sweet-tart, and refreshing alternative to the heavy cakes of winter. For best results, make this cake 3 days ahead of serving it. It will be so moist it’s hard to believe!

Ingredients-
For Cake:

  • 1 Package Super Moist White Cake mix
  • 3 Large Eggs
  • 1/3 Cup Olive Oil
  • 1 Cup Pom Pomegranate Juice
  • 1/2 Cup Water
  • Pink Food Coloring (optional)
  • 2 9-inch Round Cake Pans

Filling:

  • 17.5 oz. Container of Fage 0% Greek Yogurt
  • 1 3/4 Cups Sugar
  • Raspberry Preserves

Topping:

  • 16 oz. Heavy Cream
  • Fresh Raspberries

Farm fresh duck eggs make the best cakes

Preheat Oven to 350° for shiny metal or glass pans, 325° for dark or nonstick pans.
Ignore all directions of cake package: Mix all cake ingredients together in a large bowl.

I like to put all the ingredients in a bowl, whisk together first, and then use the electric mixer till everything is well combined

To add a little color to the cake (the mix will be tan at this stage) I like to add some neon pink food coloring to the cake. 10-15 drops will make the batter a little more pink.

If you can't find neon colors, red will work as well

Pour the cake batter evenly into your 2 greased baking rounds. I use dark nonstick pans, but I find they still need to be greased with butter for best results. You can add more pink food coloring to the batter like I did by dotting about 8 dots randomly on each pan and swirling them around the batter with a toothpick. All of the food coloring steps are optional, but I like the way the color looks in the cake at the end.

After marbling the food coloring, smack the bottom of each pan with your hand a few times to help remove excess air bubbles

Put the pans in the oven to bake for 25-29 minutes or until toothpick comes out clean when pushed into cakes. Remove from oven and allow to cool completely on a cooling rack.
When cake halves are cooling, you can make the filling for the cake:
Mix yogurt and sugar together in a bowl with an electric mixer. Reserve 1 Cup of this mix in a separate bowl to use later.
Remove cooled cakes from their pans. On one of the halves, the rounded top needs to be removed so the cake sits flat. The easiest way is to use a thin piece of string or thread and pull it through the top of the cake to cut. You can discard the rounded top or eat it now!
On the other cake half, repeat the step of removing the rounded top, but do not discard the top. It will serve as the third layer of the cake.
Place the first half on a plate and use a spoon to put filling into the center. The filling is runny, so be careful not to get it everywhere. I like to spoon it into the very center, then push it outward, filling in air holes. Be patient and let the filling seep in. There should be somewhat of a puddle of filling on the layer.
On a separate plate, place the second cake, bottom up. Spread a generous layer of raspberry preserves on it.

I love seedy jam, but feel free to use seedless!

Place this half on top of the one with the filling so that the filling and the preserves are touching.

The porous cake will absorb the yogurt filling

Put more filling mixture on top of the top half. Put the rounded top on… Top!
In a medium bowl, whip the heavy cream until stiff

Nothing beats fresh whipped cream

Slowly add the 1 Cup filling mix that you reserved earlier while mixer is still going. Mix well.
“Ice” the cake with the whipped topping.

Plop a large amount of whipped topping into the center of cake and spread outward with a spatula

There will be whipped topping left over. Use as you wish.
Now here’s the tricky part…. Put the cake in a sealed container and place it in the refrigerator for 3 days before serving. Hard to resist the temptation of picking at it, huh?

Serve chilled with fresh raspberries! Yum!

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~ by Rachel on May 25, 2011.

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