Description
A delightful dessert featuring a soft and moist cake infused with 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)
- 1 1/2 cups fresh raspberries (for filling, optional)
- 1/2 cup granulated sugar (for filling)
- 1 tbsp cornstarch (for filling)
- 2 tbsp water (for filling)
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened, for frosting)
- 4 cups powdered sugar (sifted)
- 2 tsp vanilla extract (for frosting)
- 1/2 cup raspberry puree (for frosting)
- Fresh raspberries (for garnish, optional)
- White chocolate shavings (for garnish, optional)
- Mint leaves (for garnish, optional)
Instructions
- Preheat the oven to 350°F (175°C) and 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 together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract, then add the milk and sour cream.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared pans and bake for 25-30 minutes until golden brown. Cool the cakes for 10 minutes before transferring them to a wire rack.
- For the raspberry filling, cook raspberries, sugar, cornstarch, and water over medium heat until thickened, stirring continuously.
- For the frosting, beat cream cheese and butter until creamy. Then add the powdered sugar and vanilla, followed by the raspberry puree. Mix until smooth.
- Assemble the cake by layering the raspberry filling and frosting between the cooled cake layers. Decorate the top with fresh raspberries, chocolate shavings, or mint leaves if desired.
- Chill the assembled cake in the refrigerator before serving.
Notes
Make sure all ingredients are at room temperature for best results. Gently fold raspberries to avoid breaking them.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: raspberry, cake, dessert, birthday, celebration