Description
A delightful dessert featuring soft cake layers and sweet raspberry frosting, perfect for any celebration.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1/4 cup fresh raspberry puree (strained to remove seeds)
- 1–2 tablespoons milk or cream (if needed for consistency)
- Fresh raspberries (for garnish)
- Wafer rolls (for garnish)
- Small cookies or meringues (for garnish)
- Fresh mint leaves (for garnish)
- Edible flowers (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry mixture. Mix until just combined.
- Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes. Then, invert them onto a wire rack to cool completely.
- For the raspberry frosting, beat the softened butter until creamy. Gradually add powdered sugar, then blend in the raspberry puree. If needed, add milk or cream one tablespoon at a time until you reach the desired consistency.
- Once the cakes are completely cool, level the tops if needed. Slice each layer in half horizontally to create four thinner layers.
- Place one cake layer on a serving plate. Spread a generous amount of raspberry frosting evenly over the top. Repeat this with the remaining layers.
- Frost the top and sides of the cake smoothly.
- Garnish the top with fresh raspberries, wafer rolls, small cookies, mint leaves, and edible flowers if you like.
- Chill the cake in the fridge for at least 30 minutes before slicing and serving.
Notes
Use fresh ingredients for the best flavor. Ensure butter and eggs are at room temperature before mixing. Don’t overmix the batter for fluffier layers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cake, raspberry, dessert, layer cake, baking