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Raspberry Cake

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A delightful dessert bursting with fresh raspberries and creamy frosting, perfect for any gathering.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • ½ cup sour cream
  • 1 ½ cups fresh raspberries (or thawed frozen raspberries)
  • 1 ½ cups fresh raspberries (for filling, optional)
  • ½ cup granulated sugar (for filling)
  • 1 tbsp cornstarch (for filling)
  • 2 tbsp water (for filling)
  • 8 oz cream cheese, softened (for frosting)
  • ½ cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 2 tsp vanilla extract (for frosting)
  • ½ cup raspberry puree (for frosting)
  • Fresh raspberries (for garnish, optional)
  • White chocolate shavings (for garnish, optional)
  • Mint leaves (for garnish, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream together the softened butter and granulated sugar in a large bowl until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract, then alternate adding the dry ingredients and the wet ones (milk and sour cream), starting and ending with dry ingredients.
  6. Fold in the fresh raspberries gently.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Cool the cakes in the pans for about 10 minutes before moving to a wire rack to cool completely.
  9. Combine the raspberries, sugar, cornstarch, and water in a saucepan for the filling. Cook over medium heat until thickened, about 5-7 minutes. Let cool.
  10. Beat together the cream cheese and butter for the frosting until smooth. Gradually add the powdered sugar, then stir in the vanilla and raspberry puree.
  11. Spread the raspberry filling over the first layer of cake, top with frosting, and place the second layer on top. Frost the entire cake with the remaining frosting.
  12. Garnish with fresh raspberries, white chocolate shavings, and mint leaves if desired.

Notes

Consider using high-quality raspberries for the best flavor. You can also add a pop of lemon juice to the filling to enhance tartness.

Nutrition

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