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Sweet Raspberry Cream Cake is a delightful dessert that combines the tartness of fresh raspberries with the richness of creamy frosting, making it perfect for any occasion. Whether you’re celebrating a birthday, hosting a tea party, or simply indulging yourself, this cake is sure to impress your guests and satisfy your sweet tooth. With its light and fluffy texture, this cake is not only delicious but also visually appealing, showcasing the vibrant color of raspberries. Follow this easy recipe to create a stunning Sweet Raspberry Cream Cake that will have everyone asking for seconds!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh raspberries
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: Prepare the Batter
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Step 4: Fold in Raspberries
Gently fold in 1 ½ cups of fresh raspberries into the batter, being careful not to break them apart too much.
Step 5: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Frosting
In a mixing bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
Step 7: Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of whipped cream frosting over the top, then add a layer of fresh raspberries. Place the second cake layer on top and frost the top and sides of the cake with the remaining whipped cream. Garnish with additional raspberries if desired.
FAQs about Sweet Raspberry Cream Cake
Can I use frozen raspberries for this recipe?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding to the batter to avoid excess moisture.
How do I store leftover cake?
Store any leftover Sweet Raspberry Cream Cake in an airtight container in the refrigerator for up to 3 days.
Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time. Just wrap them tightly in plastic wrap and store them in the refrigerator for up to 2 days before frosting.
What can I use instead of heavy cream for the frosting?
You can use whipped topping or a cream cheese frosting as an alternative to heavy cream.
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