Raspberry Layer Cake
A delightful dessert that combines the sweetness of sugar with the tartness of fresh raspberries, perfect for celebrations and special occasions.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened Make sure butter is softened to room temperature.
- 1 cup milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 large eggs
- 2 cups fresh raspberries Be gentle when folding into the batter.
Frosting Ingredients
- 1 cup heavy cream
- 1/2 cup powdered sugar Adjust to taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add this mixture to the creamed mixture alternately with the milk, starting and ending with the flour mixture.
- Gently fold in the raspberries.
Baking
- Pour the batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are completely cool, spread frosting between the layers and on top.
- Decorate with additional raspberries if desired.
Notes
For more flavor, you can add lemon zest to the batter. If you like it extra sweet, adjust the amount of powdered sugar in the frosting. You can use different berries such as blueberries or strawberries instead of raspberries for a unique taste. To store, cover it tightly or use an airtight container; it stays fresh for up to 3 days in the refrigerator.