Fresh Raspberry Layer Cake
A beautifully crafted layer cake infused with vibrant fresh raspberries and topped with a light whipped cream frosting, perfect for celebrations.
Ingredients
For the cake
- 2 1/2 cups all-purpose flour Provides a light and airy structure.
- 1 1/2 cups granulated sugar Sweet crystals that caramelize beautifully during baking.
- 1 tablespoon baking powder Ensures the cake rises perfectly.
- 1/2 teaspoon salt Enhances the sweet flavors remarkably.
- 1/2 cup unsalted butter, softened Provides richness and creaminess.
- 1 cup milk Adds moisture and fluffiness.
- 4 large eggs Binding the ingredients and enriching the cake's texture.
- 1 teaspoon vanilla extract Infuses the batter with delightful warmth.
- 1/2 cup fresh raspberries, pureed Lends a burst of tangy sweetness throughout the cake.
- 1/2 cup raspberry jam For an extra layer of fruity goodness.
For the frosting
- 2 cups heavy whipping cream Perfect for frosting.
- 1/4 cup powdered sugar Sweetens the whipped cream to perfection.
- 1 teaspoon vanilla extract (for the whipped cream) Harmonizes with the other sweet notes.
For garnish
- as needed Fresh raspberries Adds a vibrant splash and a touch of elegance.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, beat the softened butter, eggs, milk, and vanilla extract until smooth.
- Gradually add the wet ingredients into the dry mixture, stirring gently until just mixed.
- Fold in the pureed raspberries gently.
Baking
- Divide the batter evenly into the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for a few minutes before transferring to a wire rack.
Filling and Frosting
- Heat the raspberry jam in a small saucepan over low heat until smooth.
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once cooled, place one cake layer on a serving platter. Spread with raspberry jam and a layer of whipped cream.
- Top with the second cake layer and frost the top and sides with remaining whipped cream.
- Garnish with fresh raspberries.
Notes
Use room temperature ingredients for better mixing. Avoid overmixing for a lighter cake.