Description
Raspberry Cake With Whipped Cream Filling is a light and fluffy dessert that encapsulates the essence of summer in every delicious slice. Bursting with fresh raspberries and layered with airy whipped cream, this cake is perfect for celebrations or simply indulging on a cozy evening. Its vibrant colors and delightful flavors are sure to impress your guests and evoke nostalgic memories of family gatherings. Follow this simple recipe to create a stunning treat that will have everyone coming back for seconds.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 4 large eggs
- 1 cup whole milk
- 1 ½ cups fresh raspberries
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with milk until just combined.
- Gently fold in fresh raspberries.
- Divide the batter between prepared cake pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- While cooling, whip the heavy cream until soft peaks form. Once cakes are completely cool, layer them with whipped cream filling and additional raspberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg