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Raspberry Cream Cake

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A delightful dessert featuring layers of fluffy vanilla cake, fresh raspberries, and clouds of whipped cream, perfect for celebrations.

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Cream together softened butter and granulated sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. Combine flour and baking powder in another bowl; gradually add to creamed mixture, alternating with milk.
  5. Gently fold in fresh raspberries.
  6. Pour the batter into the prepared cake pans and smooth the tops.
  7. Bake for 25-30 minutes, until a toothpick inserted comes out clean.
  8. Cool the cakes in pans for 10 minutes before transferring to a wire rack.
  9. Whip heavy cream with powdered sugar until soft peaks form.
  10. Layer one cake on a serving plate, spread whipped cream and raspberries on top, add the second layer and frost the top and sides with remaining cream.
  11. Garnish with additional raspberries if desired, then slice and serve.

Notes

Store in the fridge in an airtight container for up to 3 days. Best eaten fresh.

Nutrition

Find it online: https://cookingwithmayaa.com/raspberry-cream-cake/

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