Description
A delightful dessert that combines the sweetness of cake with the tartness of fresh raspberries, perfect for any celebration.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup whole milk (room temperature)
- 1/2 cup sour cream (room temperature)
- 1 1/2 cups fresh raspberries (or frozen, but thawed)
- For the Raspberry Filling (Optional):
- 1 1/2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
- For the Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 2 tsp vanilla extract
- 1/2 cup raspberry puree (blend fresh or frozen raspberries)
- For Garnish (Optional):
- Fresh raspberries
- White chocolate shavings
- Mint leaves
Instructions
- Preheat the oven to 350°F (175°C) and grease 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 together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix in the milk and sour cream.
- Gradually mix in the dry ingredients until just combined, then gently fold in the fresh raspberries.
- Pour the batter into the prepared pans and bake for 25-30 minutes. Cool in the pans for 10 minutes before transferring to a wire rack.
- For the optional raspberry filling, combine fresh raspberries, sugar, cornstarch, and water in a saucepan and cook until thickened.
- For the frosting, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla. Then, mix in the raspberry puree until fully combined.
- Assemble the cake by placing one layer on a serving plate, adding the optional raspberry filling, then frosting. Top with another layer, and frost the top and sides of the cake.
- Garnish with fresh raspberries, white chocolate shavings, or mint leaves. Chill before slicing and serve.
Notes
Store the cake in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: raspberry cake, dessert, birthday cake, sweet treat