Description
A delightful cake combining layers of fluffy cake with a luscious raspberry filling, perfect for any celebration.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh raspberries (or frozen, thawed)
- 1 cup heavy cream
- ½ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- Cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine the dry ingredients (flour, baking powder, and salt) in another bowl. Gradually add to the wet mixture, alternating with milk until well blended.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Mash the fresh raspberries and fold them into whipped heavy cream with powdered sugar until well combined for the raspberry filling.
- Once the cake layers are cool, spread the raspberry filling between the layers and frost the top and sides with your favorite icing.
Notes
For an alternative filling, you might use almond extract or different fruits. Serve with whipped cream and fresh raspberries.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American