raspberry black pepper cake with goat cheese icing




A few days ago, I came across this recipe for black pepper cake, and was just waiting for the weekend to finally try my hand at making something similar!

By the way, it was a real nice weekend, weather wise, in the Seattle area. I’m going to have to figure out a way I can enjoy baking without having to be stuck inside when it’s nice outside–Hmm, maybe some midnight baking?

I decided to just make it one layer, and also to add another savory ingredient, i.e., goat cheese, which I feel complements the black pepper well and also adds another taste component that works well with the raspberries, but doesn’t clash with it. (I would’ve made a strawberry cake, but had to use up a leftover bag of frozen raspberries in the freezer first).


Thanks for stopping by and have a great week ahead!


raspberry black pepper cake with goat cheese icing (inspired by this recipe)


1 1/4 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons freshly ground black pepper

1/2 cup (4 ounces) unsalted butter, room temperature

1 cup  granulated sugar

1 Tablespoon vanilla extract

2 eggs, room temperature

1/2 sour cream, room temperature

1 1/4 cup fresh or frozen raspberries

goat cheese icing (recipe below)


preheat oven to 350 degrees F.

grease a 9-inch round cake pan with parchment paper and line bottom of pan with parchment and grease again. set aside

sift first four ingredients into a medium bowl and stir with a whisk. set aside.

in another medium bowl, with hand held mixer, cream butter and sugar until light and fluffy, add vanilla, then add eggs, one at a time, scraping down sides of bowl and mixing, as needed.

add one third of the flour mixture and blend, then add half of sour cream and mix, scraping down as needed, add second third of flours, mix, followed by the second half of the sour cream, mix, followed by the final third of the flour mix, and blend until just combined.

fold in frozen or fresh raspberries.

pour batter in prepared bowl, and level top with a small offset spatula or spoon.

bake in oven for 25-30 minutes. remove and let sit in pan for 5-10 minutes, turning out on wire rack to cool completely.

drizzle goat cheese icing with a spoon or spatula, spreading across the top to drip down the sides. serve.

goat cheese icing

3 ounces goat cheese

3 Tablespoons confectioner’s sugar

3 Tablespoons whole milk

whisk together in a bowl until it is a smooth consistency, like yogurt.





3 responses to “raspberry black pepper cake with goat cheese icing”

  1. This sounds absolutely bonkers but it looks delicious! Since I like absurd baking ideas, I will definitely give this one a go 😀


    • Thanks! I’ll take bonkers as a compliment! 🙂 Honestly, I think it tastes pretty good. Let me know how it turned out or if you have any questions. Thanks for stopping by!


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