Description
Indulge in this light and fluffy raspberry cake, bursting with fresh flavors and a creamy whipped filling that will leave your taste buds dancing.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until combined.
- In another bowl, cream together unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry mixture to the wet ingredients, alternating with milk until well combined.
- Gently fold in fresh raspberries without crushing them.
- Divide batter evenly between prepared pans. Bake for about 25–30 minutes or until a toothpick comes out clean. Let cool completely before frosting.
- In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form.
- Place one layer of cake on a serving plate and spread half of the whipped cream filling over it.
- Top with the second layer of cake and finish frosting with remaining whipped cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg