Description
A delightful homemade cake combining fluffy layers with fresh raspberries and whipped cream, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup raspberries (fresh or frozen)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Optional: additional raspberries and mint for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Beat together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Whisk together flour and baking powder in a separate bowl. Gradually add the dry mixture to the wet ingredients, alternating with milk, and mix until combined. Gently fold in raspberries.
- Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are cool, spread whipped cream on top of one layer. Add the second layer and frost the top and sides with remaining whipped cream. Garnish as desired.
- Slice and serve the cake chilled, enjoying the layers of cream and berry goodness.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 3 days. For best texture, add whipped cream just before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg