Ingredients

• 1.25 cup - all-purpose flour
• 3/4 cup - unsalted butter
• 1 cup - castor sugar
• 2 tbsp - raspberry food coloring
• 1 tsp - vanilla essence
• 2 tsp - baking powder
• 1/4 tsp - salt
• 1 tbsp - cocoa powder
• 1 cup - buttermilk
• 1 tsp - baking soda
• For butter cream frosting:
• 1 cup - icing sugar
• 1 cup - milk
• 1/4 cup - all-purpose flour
• Dash of salt
• 2 tsp - vanilla essence
• 1 cup - butter , softened
• 2 tbsp - chocolate syrup
• 2 tsp - icing sugar

How to Make Eggless Raspberry Cake

• Preheat oven to 180 degrees.
• Sieve flour, cocoa powder and salt, set aside.
• Melt butter in microwave for 40 seconds.
• In another bowl, beat butter till soft and add 1/4 cup sugar at a time and beat till well blended.
• To this beat in buttermilk, vanilla and raspberry food colouring.
• Gradually fold in flour mixture, baking powder and baking soda.
• Grease and line a 10 inch baking pan .
• Pour the batter in it and bake for 40-45 minutes.
• Cool down the cake for 10-15 minutes then invert on the wire rack
• For frosting:
• In a pan stir sugar, milk flour and salt.
• Stir continuously on medium heat until thickened and add vanilla essence. Cool it.
• Gradually beat softened butter and flour mix, until the mixture is smooth and fluffy.
• Refrigerate for 15 minutes.
• Cut the cake in two layers.
• Spread butter cream frosting, on the first layer, top up with second layer and spread remaining frosting.
• Decorate with chocolate syrup and sprinkle some icing sugar.
• Serve chilled.
• Recipe Courtesy: Cooking With Sapana