Description
A delightful dessert combining fresh raspberries with a moist cake and creamy frosting, perfect for any celebration.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
- 1 1/2 cups fresh raspberries (for filling)
- 1/2 cup granulated sugar (for filling)
- 1 tablespoon cornstarch (for filling)
- 2 tablespoons water (for filling)
- 8 ounces cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar, sifted (for frosting)
- 2 teaspoons vanilla extract (for frosting)
- 1/2 cup raspberry puree (for frosting)
- Fresh raspberries (optional garnish)
- White chocolate shavings (optional garnish)
- Mint leaves (optional garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
- Add milk and sour cream, mixing on low speed until combined.
- Gradually add the dry ingredients, mixing until just combined, and gently fold in raspberries.
- Divide the batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the optional raspberry filling, combine raspberries, sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly until thickened, about 5-7 minutes. Cool completely.
- For the frosting, beat softened cream cheese and butter until smooth, gradually add powdered sugar and vanilla, then mix in raspberry puree until combined.
- To assemble, place one cake layer on a serving plate. If using raspberry filling, spread it on the first layer, then add frosting, place the second layer on top, and frost the top and sides of the cake.
- Garnish with fresh raspberries, white chocolate shavings, or mint leaves.
- Chill for at least 30 minutes before slicing. Serve at room temperature.
Notes
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Let ingredients come to room temperature before starting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cake, dessert, raspberry, celebration, baking