Description
This decadent raspberry layer cake is a delight for any occasion, featuring layers of soft vanilla cake filled with fresh raspberries and whipped cream.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 2 cups fresh raspberries (for filling and decoration)
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup raspberry jam (for filling between layers)
Instructions
- Prepare the Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a bowl, sift together the flour, baking powder, and salt. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually incorporate the flour mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined. Divide the batter evenly among the prepared cake pans and smooth the tops.
- Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Whipped Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cake: Place one cake layer on a serving platter. Spread a thin layer of raspberry jam over the cake, then add a layer of whipped cream. Sprinkle some fresh raspberries over the whipped cream layer. Repeat with the next cake layer and finish by placing the third layer on top. Cover the entire cake with the remaining whipped cream, smoothing it over the sides and top. Decorate with additional raspberries on top as desired.
Notes
- Ensure all your ingredients are at room temperature for a smooth batter.
- For more intense raspberry flavor, consider adding a raspberry puree layer between the cakes.
- To prevent the raspberries from sinking, gently toss them in a little flour before adding them as layers.
- If the whipped cream is too soft to spread, chill it for a few more minutes before use.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg