Description
A delightful dessert featuring layers of moist cake infused with fresh raspberries and light whipped cream, perfect for celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup raspberries (fresh or frozen)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Gradually add the milk and vanilla extract, mixing until fully incorporated.
- Whisk together the flour, baking powder, and salt in another bowl. Slowly add to the wet mixture, mixing just until combined. Gently fold in the raspberries, ensuring they remain intact. Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Whip the heavy cream with the powdered sugar until stiff peaks form. Once the cakes are completely cool, place one layer on a serving plate. Spread whipped cream on top, add the second layer, and frost the cake with the remaining whipped cream. Garnish with additional raspberries.
Notes
Use fresh raspberries for optimal flavor; frozen berries can be used if well-drained. For a richer taste, substitute half of the milk with buttermilk or add lemon zest.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 27g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg