Raspberry Cake recipe

Raspberries are a vibrant and flavorful fruit that adds a burst of freshness to any dessert. If you’re a fan of these delightful berries, why not incorporate them into a homemade Raspberry Cake? This recipe combines the tangy sweetness of raspberries with a light and fluffy cake, resulting in a dessert that is both visually appealing and incredibly delicious. In this article, we’ll guide you through the steps of creating a mouthwatering Raspberry Cake that will impress your taste buds and leave you craving for more.

Ingredients:

For the Cake:

• 2 and ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 and ¾ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Raspberry Filling:

• 2 cups fresh raspberries
• ¼ cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons water

For the Whipped Cream Frosting:

• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

For Garnish:

• Fresh raspberries
• Mint leaves

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 3-4 minutes.
4. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter-sugar mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.
6. Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
7. Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The cakes should be lightly golden and springy to the touch.
8. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
9. While the cakes are cooling, prepare the raspberry filling. In a saucepan, combine the raspberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down slightly. Remove from heat and let it cool.
10. In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Once the cakes have completely cooled, it’s time to assemble the Raspberry Cake. Place one cake layer on a serving plate and spread a layer of whipped cream frosting on top.
12. Spoon the raspberry filling onto the whipped cream layer and spread it evenly.
13. Add another layer of whipped cream frosting on top of the raspberry filling.
14. Place the second cake layer on top and frost the entire cake with the remaining whipped cream frosting.
15. Garnish with fresh raspberries and mint leaves for an elegant and fruity touch.
16. Slice and serve this delightful Raspberry Cake, savoring the perfect balance of tartness and sweetness.

With its tangy raspberry filling, fluffy cake layers, and creamy whipped cream frosting, this Raspberry Cake is a true delight for the taste buds. Whether you’re hosting a special celebration or simply craving a delicious dessert, this recipe is sure to impress. So, gather your ingredients, embrace the vibrant flavors of raspberries, and embark on a culinary adventure to create a Raspberry Cake that will leave a lasting impression. Enjoy every luscious bite!