Description
A delightful layered cake with raspberries and whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- ½ cup raspberry jam
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon gelatin (optional, for stabilizing cream)
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Combine the flour and baking powder in a separate bowl. Gradually add to the creamed mixture alternately with milk, beginning and ending with flour mixture. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Filling: In a bowl, mix raspberry jam and fresh raspberries together. Set aside.
- Prepare the Cream: In a saucepan, dissolve gelatin in 2 tablespoons of water if using, then slightly heat until dissolved. Let it cool. Whip the heavy cream and powdered sugar together in a large bowl until soft peaks form. If using gelatin, slowly add the cooled gelatin mixture to whipped cream while beating, until stiff peaks form.
- Assemble the Cake: Place one cake layer on a serving plate. Spread half the raspberry mixture over the bottom layer. Spread a thick layer of whipped cream over the raspberry layer. Place the second cake layer on top. Spread the remaining raspberry mixture, followed by another thick layer of whipped cream. Decorate the top with additional whipped cream swirls, if desired.
Notes
- To stabilize the whipped cream without gelatin, you can chill your mixing bowl and beaters.
- For added texture, you can sprinkle chopped almonds over the raspberry layer.
- Ensure the cake is completely cooled before spreading the cream to prevent melting.
- Keep the assembled cake refrigerated until ready to serve for the best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg