Raspberry Cream Cake

There’s something truly magical about a slice of Raspberry Cream Cake. Perhaps it’s the way the vibrant berries sparkle against the whipped cream or how each bite offers a perfect balance of sweetness and tang. This delightful dessert evokes memories of warm summer days spent berry-picking with family, laughing and making memories. I still remember the first time I baked this cake. I had a most delicious assortment of fresh raspberries, and the thought of transforming them into a sweet treat felt like an invitation to create something truly special.

## Recipe Timing

• Prep Duration: 20 minutes
• Active Cooking: 30 minutes
• Total Duration: 1 hour 30 minutes (including cooling time)
• Portion Size: 8 servings
• Complexity: Moderate

## Nutritional Recipe

• Calories per portion: 360
• Protein: 5g per serving
• Carbs: 48g per serving
• Fats: 17g per serving
• Fiber: 1g per serving
• Sugars: 27g per serving
• Sodium: 150mg per serving

## Why You’ll Love This Raspberry Cream Cake

This Raspberry Cream Cake isn’t just a dessert; it’s a celebration of flavor and texture. The sheer joy of indulging in this cake comes not only from its taste but also from its stunning appearance. Picture this: a light, fluffy vanilla cake layered with fresh, juicy raspberries and clouds of whipped cream. It is perfect for birthdays, picnics, or simply as a sweet treat after dinner. Each mouthful is a delightful reminder of the simpler joys in life.

## The Complete Cooking Journey

Let’s embark on this delightful journey where we transform basic ingredients into a beautiful cake that will dazzle your family and friends. From mixing the batter to whipping up the perfect cream, every step brings us closer to a dessert that is both impressive and utterly delicious.

## Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1 cup heavy cream
• 2 tablespoons powdered sugar

## Method:

### Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prepare for that fluffy batter.

### Step 2: Cream the Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for incorporating air into the batter, which results in a lighter cake.

### Step 3: Add the Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract for that warm, inviting aroma.

### Step 4: Combine Dry Ingredients

In another bowl, combine the flour and baking powder. Gradually add this mixture to the creamed mixture, alternating with the milk, and mix until just combined. Be gentle here; over-mixing can lead to a dense cake.

### Step 5: Fold in the Raspberries

With soft hands, gently fold in the fresh raspberries. This will prevent them from breaking apart and will leave lovely pockets of fruit throughout the cake.

### Step 6: Pour into Pans

Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula to ensure even baking.

### Step 7: Bake the Cakes

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. A tantalizing aroma will begin to fill your kitchen!

### Step 8: Cool the Cakes

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Patience is key here!

### Step 9: Whip the Cream

In the meantime, whip the heavy cream with powdered sugar until soft peaks form. This will be your luxurious frosting!

### Step 10: Layer the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of whipped cream on top, followed by a sprinkle of fresh raspberries.

### Step 11: Finish Layering

Top with the second cake layer and frosting the top and sides with the remaining whipped cream. Beautifully messy is perfectly acceptable!

### Step 12: Garnish and Serve

Garnish with additional raspberries if desired. Now, slice and serve, enjoying each moist, creamy bite.

## Serving Suggestions & Pairings

Pair your Raspberry Cream Cake with a cup of freshly brewed tea or coffee for a delightful treat. It also pairs beautifully with a light, fruity white wine or sparkling water infused with citrus. Serve it as the centerpiece of a summer garden party, or simply enjoy it as a sweet conclusion to a family dinner.

## Storage & Leftovers Guide

This cake can be stored in the fridge in an airtight container for up to 3 days, but it’s best eaten fresh. If you do have leftovers, you can separate the layers with parchment paper to prevent sticking.

## Kitchen Wisdom & Success Tips

• Make sure your eggs are at room temperature; this helps them blend better with the butter.
• For a deeper flavor, consider adding a touch of almond extract to the batter.
• If fresh raspberries aren’t available, frozen ones work well too; just toss them lightly in flour before folding them into the batter to prevent sinking.

## Flavor Variations & Adaptations

• Try substituting the raspberries with blueberries or strawberries for a different berry bomb!
• For chocolate lovers, add cocoa powder to the batter and melt chocolate into the whipped cream for a decadent twist.

## Reader Questions & Solutions

1. My cake sunk in the middle—what happened?
   This can happen if the oven temperature is too low or the batter has been over-mixed. Make sure to use an oven thermometer and mix just until combined.

2. Can I make this cake ahead of time?
   Yes! You can bake the cakes a day ahead. Just store them wrapped in plastic wrap until you’re ready to frost and serve.

3. What if I don’t have heavy cream?
   You can substitute with a mixture of whole milk and unsalted butter for a similar creaminess, though it won’t whip as well.

4. Will it taste good with other fruits?
   Absolutely! Peaches, strawberries, and even cherries could be delightful variations.

5. Can I freeze this cake?
   Yes, you can freeze the un-frosted layers for up to 3 months. Thaw in the fridge before frosting.

## Wrapping Up

Baking is an adventure, a joyful exploration in the kitchen that not only nourishes our bodies but our souls as well. I hope this Raspberry Cream Cake brings you as much joy in making it as it does in serving. Gather loved ones around the table, share stories, and celebrate this beautiful creation. Happy baking, dear friends!

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