Description
A delightful celebration of summer’s vibrant raspberries encased in layers of fluffy cake and airy whipped cream.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries, pureed
- 1/2 cup raspberry jam
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- Fresh raspberries, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
- Beat together the softened butter, eggs, milk, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Fold in the pureed raspberries gently.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes completely in their pans.
- Heat the raspberry jam in a small saucepan until smooth, then cool.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the cake by spreading raspberry jam and whipped cream between the layers.
- Frost the top and sides of the cake with remaining whipped cream and garnish with fresh raspberries.
Notes
Ensure butter is softened to room temperature for easier mixing. Do not overmix the batter to keep the cake light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg