Fresh Raspberry Layer Cake
A delightful and creamy cake layered with fresh raspberries and whipped cream, perfect for summer celebrations.
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour Light and fluffy, creating a tender crumb.
- 1.5 cups granulated sugar Sweetness that balances with the tartness of raspberries.
- 1 tablespoon baking powder The magic agent that lifts the cake to fluffy perfection.
- 0.5 teaspoon salt Enhances flavors while balancing sweetness.
- 0.5 cups unsalted butter, softened Creamy goodness that lends richness and moisture.
- 1 cup milk Adds delightful moisture that creates a tender texture.
- 4 large eggs Binding the ingredients together for a beautiful structure.
- 1 teaspoon vanilla extract Infusing a warm, familiar aroma.
- 0.5 cups fresh raspberries, pureed The essence of summer, adding vibrant color and flavor.
- 0.5 cups raspberry jam Rich and sweet, enhancing the raspberry experience.
Frosting Ingredients
- 2 cups heavy whipping cream Luxuriously creamy, essential for our dreamy frosting.
- 0.25 cups powdered sugar Sweetness without heaviness for perfect whipped topping.
- 1 teaspoon vanilla extract (for whipped cream) Elevating the cream with aromatic delight.
Garnish
- to taste Fresh raspberries A pop of color and refreshing burst of flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them thoroughly.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, softly beat together the softened butter, eggs, milk, and vanilla extract, then gradually combine it with the dry ingredients.
- Gently fold in the pureed raspberries and distribute the batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool completely.
Filling and Frosting
- While the cakes cool, gently warm the raspberry jam in a small saucepan until pourable, and then set aside.
- For the frosting, beat heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
Assembly
- Once cakes are cool, place one layer on a serving platter and spread raspberry jam, then add whipped cream.
- Place the second layer on top and frost the cake with remaining whipped cream.
- Garnish with fresh raspberries before serving.
Notes
Bring ingredients to room temperature before mixing. Be gentle when mixing the batter to maintain fluffiness. Avoid overmixing to prevent a dense cake.