Double Raspberry Cake
Indulge in the sweet, fruity decadence of a Double Raspberry Cake, the ultimate dessert for berry lovers! This vibrant layer cake features moist, tender sponge infused with bursts of fresh raspberries and is elegantly frosted with a luscious raspberry cream cheese frosting, crafted with velvety raspberry jam. Perfectly balanced between tart and sweet, this cake is as visually stunning as it is delicious, crowned with a fresh raspberry garnish for a show-stopping finish. Easy to make yet impressively elegant, it’s an ideal choice for birthdays, celebrations, or any time you’re craving a fruity, homemade treat. Ready in just over an hour, this recipe yields 12 servings of pure raspberry bliss!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 1 cup fresh raspberries
- 0.75 cups raspberry jam
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 0.5 cups fresh raspberries (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together using a hand or stand mixer on medium-high speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
On low speed, alternately add the flour mixture in three parts and the milk in two parts, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
Gently fold in the fresh raspberries using a spatula, being careful to avoid crushing them.
Evenly divide the batter between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Stir in the raspberry jam until fully incorporated.
Place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
Garnish the cake with fresh raspberries on top for a decorative finish.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
7667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.4 g | 444% | |
| Saturated Fat | 209.2 g | 1046% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1484 mg | 495% | |
| Sodium | 3820 mg | 166% | |
| Total Carbohydrate | 1081.7 g | 393% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 808.6 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 781 mg | 60% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1621 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
