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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. frozen raspberries (bag of, not thawed)
- 4 cups cake flour
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 2 cups granulated sugar
- 1 tsp. salt
- 1 cup sour cream (at room temperature)
- 1/2 cup whole milk (at room temperature)
- 1/2 cup raspberry puree
- 4 large eggs (at room temperature)
- 2 tsp. vanilla extract
- 1 stick unsalted butter (melted)
- 6 Tbsp. canola oil (liquified if using coconut)
- 2 sticks unsalted butter (very soft)
- 1 tsp. rose water
- 1/4 cup raspberry puree
- 5 cups confectioners' sugar
- 1 pinch salt
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