Raspberry Cream Cake
A light and luscious Raspberry Cream Cake perfect for summer gatherings, packed with fresh raspberries and topped with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry mixture to the creamy mixture while alternating with the milk.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool completely.
- For the whipped cream, beat the heavy whipping cream with powdered sugar until soft peaks form.
- Spread the whipped cream on top of the cooled cake and garnish with more raspberries. Slice and serve!
Notes
For extra flavor, consider adding almond extract to the cream or using different fruits like blueberries or strawberries.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 115mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Find it online: https://cookingwithmayaa.com/raspberry-cream-cake-2/