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- Prep the cake layers:
- Preheat your 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. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 4 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
- Gently fold in the fresh raspberries, being careful not to break them up too much.
- Bake the cake:
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the frosting:
- In a large mixing bowl, beat the softened butter until smooth.
- Gradually add the powdered sugar, about 1 cup at a time, mixing well after each addition.
- Stir in the vanilla extract and mashed raspberries. Add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Assemble the cake:
- If desired, slice each cake layer in half to create a four-layer cake.
- Spread a thin layer of raspberry jam on the bottom layer of the cake (optional).
- Place the second cake layer on top, then frost the top and sides of the cake with the raspberry buttercream.
- Garnish with whole raspberries or even a drizzle of raspberry jam.
- Serve and enjoy!
- Slice, serve, and enjoy the deliciously fruity sweetness of this raspberry cake!
This cake is light, fluffy, and bursting with fresh raspberry flavor. It’s perfect for any celebration or just to enjoy with a cup of tea! Would you like to add anything to the frosting or make a different twist to this recipe?
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