Description
Raspberry Cake with Whipped Cream Filling is a delightful summer dessert that combines fluffy layers of cake with fresh raspberries and airy whipped cream. Each bite offers a perfect balance of sweet and tart flavors, making it an irresistible treat for any occasion. This easy-to-make cake not only pleases the palate but also serves as a stunning centerpiece at gatherings, ensuring lasting memories with every slice.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C) and grease two round baking pans.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream together the softened butter and sugar until fluffy. Add the eggs one at a time, then stir in vanilla.
- Gradually mix the dry ingredients into the wet mixture alternating with milk until just combined.
- Fold in half of the raspberries gently into the batter.
- Pour equal amounts of batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes before removing from pans.
- Whip heavy cream until soft peaks form.
- Assemble by layering cake, whipped cream, and remaining raspberries; repeat for second layer.
- Top with more whipped cream and garnish with extra raspberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 260
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg