Raspberry Cake
Bursting with bright, juicy raspberries in every bite, this Raspberry Cake is a show-stopping dessert that's as delicious as it is beautiful. Made with fluffy buttermilk cake layers folded with fresh raspberries, this recipe delivers a perfect balance of sweetness and tartness. The creamy, raspberry-infused frosting made with cream cheese and raspberry jam takes the flavor to the next level, while a crown of fresh raspberry decor adds an elegant finishing touch. With its simple ingredients and straightforward steps, this recipe is ideal for special occasions, family gatherings, or just a day when you're craving a berry-kissed confection. Whether you're an experienced baker or trying your hand at homemade cakes for the first time, this Raspberry Cake is sure to impress and delight!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1.5 cups fresh raspberries
- 8 ounces cream cheese
- 0.5 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 0.25 cup raspberry jam
- 0.5 cup fresh raspberries (for decoration)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together the butter and granulated sugar using an electric mixer until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the fresh raspberries with a spatula.
Divide the batter evenly between the prepared cake pans.
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 turn them out onto a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together until smooth.
Add the powdered sugar gradually, mixing well after each addition.
Stir in the raspberry jam until the frosting is smooth and evenly pink.
Once the cakes are cooled, spread a layer of frosting over the top of one cake layer. Place the second cake layer on top and cover the entire cake with the remaining frosting.
Decorate the top of the cake with the remaining fresh raspberries.
Slice and serve your delicious raspberry cake.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 327 mg | 14% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 62.1 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 159 mg | 3% | |
*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.
