Raspberry Cream Cake
Delight in the luscious layers of this Raspberry Cream Cake, a show-stopping dessert that's as beautiful as it is delicious. Featuring tender vanilla cake layers made from scratch, this recipe is elevated with a dreamy raspberry cream filling that combines fluffy whipped cream, fresh mashed raspberries, and a hint of raspberry jam for a burst of fruity flavor. Topped with a velvety whipped cream layer and adorned with vibrant fresh raspberries, this cake is perfect for special occasions or an indulgent treat. With its balance of airy textures, juicy fruit, and creamy decadence, this Raspberry Cream Cake is a must-try recipe that's destined to impress. Serve it chilled for a refreshing dessert everyone will love! Keywords: Raspberry Cream Cake, homemade cake recipe, raspberry dessert, layered cake, whipped cream filling.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 2.5 cups heavy whipping cream
- 0.5 cup powdered sugar
- 3 cups fresh raspberries
- 0.5 cup raspberry jam
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three portions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn them out onto a wire rack to cool completely.
In a chilled mixing bowl, whip the heavy whipping cream with the powdered sugar until stiff peaks form. Set aside one cup for topping the cake.
In a separate bowl, gently mash 2 cups of raspberries with a fork, leaving some whole for texture. Fold the mashed raspberries and raspberry jam into the whipped cream mixture for the filling.
Place one cake layer on your serving plate or cake stand. Spread the raspberry cream filling evenly over the top.
Place the second cake layer on top. Spread the reserved whipped cream over the top of the cake, creating a smooth layer.
Decorate the top of the cake with the remaining 1 cup of fresh raspberries. Optional: Dust with powdered sugar for a finished look.
Refrigerate for at least 1 hour before serving to let the flavors meld and the cake set.
Slice and serve chilled. Enjoy your Raspberry Cream Cake!
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 49.0 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 170 mg | 4% | |
*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.
