Description
A delightful dessert that captures the essence of spring and summer with fluffy layers, whipped cream, and juicy raspberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup 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
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour and baking powder in a bowl, then add this mixture alternately with the milk to the creamed butter mixture.
- Fold in the fresh raspberries gently, then pour the batter into the prepared pans.
- Bake for 25-30 minutes, testing for doneness with a toothpick.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks.
- Whip the heavy cream with powdered sugar until stiff peaks form, then spread between layers and on top of the cake.
- Garnish with additional raspberries for a beautiful presentation.
Notes
For best results, use room temperature ingredients. Can substitute fresh raspberries with thawed frozen raspberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 23g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg