How To Make Raspberry Layer Cake
Cakes are the quintessential dessert. They’re most popular as dessert for special celebrations like birthdays and weddings. Moreover, they’re also great for wrapping up meals with something nice and airy. Make your favorite cake with our amazing cake recipes! Go as rich and as decadent as you want with delectable chocolate cakes. Or, keep things simple with yummy cheesecakes. Our amazing cake recipes will win the hearts of any dessert connoisseur!
Serves:
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup fresh raspberries
- 1/4 cup raspberry jam
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
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Gently fold in the fresh raspberries.
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Divide the batter equally between the prepared cake pans and smooth the tops.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
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Once the cakes have cooled, spread raspberry jam on top of one cake layer. Place the second cake layer on top.
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In a chilled bowl, beat the heavy cream and powdered sugar until stiff peaks form. Frost the top and sides of the cake with the whipped cream.
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Garnish with additional fresh raspberries, if desired. Serve and enjoy!
Nutrition
- Calories : 450kcal
- Total Fat : 24g
- Saturated Fat : 15g
- Cholesterol : 131mg
- Sodium : 330mg
- Total Carbohydrates : 53g
- Dietary Fiber : 2g
- Sugar : 34g
- Protein : 6g
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