Description
Raspberry Cream Layer Cake is a beautiful and simple dessert layered with fluffy yellow cake and fresh raspberry whipped cream.
Ingredients
Scale
Unsalted butter, for greasing pans
1 recipe Classic Yellow Cake Batter
2 cups fresh raspberries
3 tablespoons confectioners’ sugar
2 cups cold heavy cream
Instructions
- Prepare the cake pans: Preheat your oven to 350 degrees Fahrenheit. Lightly butter two 9-inch round cake pans. Line the bottoms with parchment paper and butter the parchment as well.
- Divide and bake: Pour the prepared Classic Yellow Cake Batter evenly into the pans. Tap them on a flat surface to remove air bubbles and smooth the tops.
- Bake the cakes: Place the pans in the oven and bake for about 30 minutes. Rotate the pans halfway through. The cakes are done when they are golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cakes cool: Allow the cakes to rest in the pans on wire racks for 10 minutes.
- Make the raspberry cream: In a medium bowl, mash 1 cup of raspberries with a fork. Stir in another 1 cup of whole raspberries. In a large bowl, beat the cold heavy cream and confectioners’ sugar on high speed until soft peaks form. Gently fold in the raspberry mixture.
- Build the cake: Set one cake layer on a serving plate or cake stand.
- Add filling and top: Spread half of the raspberry cream over the top, leaving a 1/4-inch border. Place the second cake layer on top, press gently, and spread the remaining raspberry cream on top. Serve immediately.
Notes
Chill bowl and beaters for better whipped cream results.
Use only fresh raspberries for best texture.
Cake layers can be made a day ahead.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Carbohydrates: 25g
- Protein: 3g