Spiced-up Naked Cake with Cream Cheese Frosting
Outrageous Bakery’s GF Vanilla Cake with raspberry jam and cream cheese frosting
Servings 4
Ingredients
- 8 slices of Outrageous Bakery GF Vanilla Cake cut into ½” thick slice
- ¾ cup of raspberry jam + 1 Tbs. water
- 1 stick unsalted butter 4 oz.
- 1 – 8 oz. package of cream cheese
- 1 cup of powdered sugar sifted or whisked to remove any lumps
- ½ tsp. vanilla extract
- 1/8 tsp salt
- 1 Tbs. cream or milk
- Fruit of choice for top: strawberries raspberries and/or blueberries
Instructions
- Gently boil raspberry jam with 1 Tbs. water in small pan on the stove to liquefy it. Once liquefied, strain it through a small wire strainer into a small bowl to remove seeds. Cool before using.
- Make cream cheese frosting: Soften the butter and cream cheese to room temperature. In electric mixture, whip butter until it fluffs up and lightens in color. Then add cream cheese and continue to whip until it’s smooth and fluffy. Gently (on low!) add powdered sugar, flavorings, salt, and milk or cream. Cream until all mixed, fluffy and smooth. (If you want frosting a little sweeter, add a little more powdered sugar.)
- Place the layers of cake on a flat tray and using round cookie cutter, cut out either 1 or 2 rounds out of each piece of cake, depending on size of cookie cutter. (Thus, you will have either 8 or 16 pieces.)
- To assemble: Spread each cake round with a layer of (now seedless) jam. Then spread a thick layer of cream cheese frosting over the raspberry layer. Or use pastry bag and pipe it on decoratively. Top each piece with fruit of choice…. a decoratively sliced strawberry, or a few blueberries, and/or raspberries. Serve on a pretty tray!
