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Fresh Raspberry Layer Cake

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A delightful multi-layered cake featuring fresh raspberries and a creamy whipped topping, perfect for any occasion.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup softened unsalted butter
  • 1 cup milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pureed fresh raspberries
  • 1/2 cup raspberry jam
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • Fresh raspberries for topping

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and dusting them with flour.
  2. Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl.
  3. Beat together the softened butter, eggs, milk, and vanilla extract in a separate bowl until smooth and creamy.
  4. Pour the creamy mixture into the dry ingredients, stirring gently until just combined.
  5. Squeeze in the pureed raspberries and gently mix to incorporate.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  8. Allow the cakes to cool completely in their pans before transferring to a wire rack.
  9. Heat the raspberry jam in a saucepan until smooth; allow to cool slightly.
  10. Combine the heavy whipping cream, powdered sugar, and vanilla extract in a chilled mixing bowl; beat until stiff peaks form.
  11. Assemble by placing one cake layer on a serving platter, spreading a layer of raspberry jam and then whipped cream.
  12. Top with the second layer and frost with remaining whipped cream, garnishing with fresh raspberries.

Notes

Ensure your ingredients are at room temperature for the best results. Avoid overmixing to keep the cake light and fluffy.

Nutrition

Find it online: https://yummyfirst.com/delicate-raspberry-layer-cake/