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–+ servings

Raspberry Cake

Indulge in a delightful raspberry cake that captures the essence of summer with fresh raspberries and creamy frosting, perfect for any celebration.
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Course: Dessert
Cuisine: American
Keyword: raspberry cake, dessert, baking, sweet treats
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 350kcal

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter softened
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 2 cups fresh raspberries
  • 2 cups heavy cream
  • Powdered sugar for dusting

Instructions

  • Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  • In a bowl, cream together the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time, then stir in the vanilla extract.
  • Mix in the baking powder and flour, alternating with the milk until just combined.
  • Gently fold in the fresh raspberries.
  • Divide the batter evenly between the prepared pans.
  • Bake for 30-35 minutes or until a toothpick comes out clean.
  • Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Whip the heavy cream until soft peaks form; add powdered sugar to taste.
  • Assemble the cake by layering one cake, spreading whipped cream, adding more raspberries, and topping with the second layer.
  • Frost the entire cake with remaining whipped cream.

Nutrition

Calories: 350kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Fiber: 2g