Irresistible Raspberry Cake With Whipped Cream
Indulge in the delightful flavors of the Irresistible Raspberry Cake With Whipped Cream, a luscious dessert that captures the essence of spring. This moist cake features layers of tender sponge infused with fresh raspberries and is topped with a cloud of airy whipped cream. Perfect for any occasion, each bite offers a balance of sweetness and tartness that will leave your taste buds dancing. Create sweet memories while impressing friends and family with this stunning cake that’s as delicious as it is beautiful.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 cup unsalted butter (softened)
- 3 large eggs
- 1/2 cup milk
- 1 cup fresh raspberries
- 1 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour and baking powder. Gradually add to the wet mixture, alternating with milk until just combined.
- Gently fold in fresh raspberries into the batter.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- While cooling, whip heavy cream to soft peaks and gradually add sugar to taste until stiff peaks form.
- Layer one cake with whipped cream and raspberries, top with the second layer, then frost the entire cake with remaining whipped cream and garnish with additional berries.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg