Introduction
This Raspberry Layer Cake is a delightful dessert perfect for any occasion. It’s light, fluffy, and loaded with fresh raspberries for a fruity twist. Whether you’re celebrating a special event or simply indulging your sweet tooth, this cake is sure to impress.
Ingredients
310g all-purpose flour
11g baking powder
200g sugar
113g unsalted butter, softened
3 large eggs
5g vanilla extract
240ml milk
225g fresh raspberries
480ml whipped cream
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 10 slices
Directions
1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a bowl, sift together flour and baking powder.
3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla extract.
4. Gradually add the dry ingredients, alternating with milk, until fully combined.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.
6. Spread whipped cream over one cake layer, top with fresh raspberries, and place the second cake layer on top. Frost with more whipped cream and garnish with additional raspberries.
Enjoy your delicious Raspberry Layer Cake!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and greased two 8-inch round cake pans thoroughly to ensure the cakes release easily once baked.
Step 2: Prepare Dry Ingredients
In a medium bowl, sift together 310g of all-purpose flour and 11g of baking powder. This will aerate the flour and help create a light, fluffy cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together 113g of softened unsalted butter and 200g of sugar until the mixture is light and fluffy. This process will incorporate air, resulting in a delicate cake texture.
Step 4: Add Eggs and Vanilla
Add 3 large eggs to the creamed butter and sugar mixture, one at a time, mixing well after each addition. Then, pour in 5g of vanilla extract for a sweet aroma and flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually incorporate the sifted dry ingredients into the wet mixture, alternating with 240ml of milk. Begin and end with the dry ingredients, mixing until the batter is just combined. Avoid over-mixing to maintain fluffiness.
Step 6: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the cakes are ready. Allow them to cool completely in the pans.
Step 7: Assemble the Cake
Once the cake layers are cool, carefully remove them from the pans. Place one layer on a serving plate and spread a generous amount of 480ml whipped cream over the top. Scatter 225g of fresh raspberries evenly over the whipped cream.
Step 8: Complete the Layering
Gently place the second cake layer on top of the first. Frost the top and sides of the cake with additional whipped cream, creating a smooth finish. Decorate the top with more fresh raspberries for a visually appealing touch.
Notes
Ingredient Freshness
Use fresh raspberries for the best flavor and texture. Avoid overripe berries which can turn mushy and affect the cake’s integrity.
Whipped Cream Tips
For fluffy whipped cream, ensure your mixing bowl and beaters are cold. This helps achieve the perfect consistency when whipped.
Cooling Time
Allow the cakes to cool completely to prevent the whipped cream from melting. Patience here makes for a better overall presentation.
Garnishing Options
Consider adding mint leaves or a light dusting of powdered sugar for an extra touch of elegance when garnishing the cake.
Cook techniques
Prepping Your Ingredients
Start by measuring out all your ingredients accurately. Sift the flour and baking powder together to aerate them, ensuring a light texture for your cake.
Creaming Butter and Sugar
Creaming the softened butter with sugar until fluffy is crucial. This incorporates air into the mixture, leading to a lighter cake.
Egg Incorporation
Add the eggs one at a time, ensuring each is fully mixed in before adding the next. This helps maintain the emulsion and provides structure to the cake.
Mixing Dry and Wet Ingredients
When incorporating the dry ingredients and milk, do this alternately to avoid overworking the batter. Overmixing can lead to a dense cake.
Baking the Cake
Bake the cake in a preheated oven at the recommended temperature. Watch for a toothpick test; it should come out clean or with a few crumbs attached.
Cooling the Cake
After removing the cakes from the oven, allow them to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
Layering and Frosting
When assembling, spread an even layer of whipped cream and scatter fresh raspberries between the layers. Frost the top and sides to create a polished look.
Garnishing
Top the cake with additional fresh raspberries for an appealing finish and a burst of flavor.
FAQ
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but make sure to thaw and drain them before adding to prevent excess moisture in the cake.
How do I store the Raspberry Layer Cake?
Store the cake in the refrigerator, covered, for up to 3 days to keep it fresh.
Can I make the cake ahead of time?
Yes, you can bake the cakes a day in advance. Wrap them tightly in plastic wrap and store them in the refrigerator until you’re ready to assemble.
What can I use instead of whipped cream?
You can use a cream cheese frosting or a whipped topping for a different flavor and texture.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but the texture may vary slightly.
Conclusion
This Raspberry Layer Cake is a perfect finale to any meal, bringing a sweet and tangy flavor that’s sure to impress. Its light and fluffy texture combined with the fresh raspberries creates a delightful balance, making it a must-try recipe for cake lovers.
More recipes suggestions and combination
Raspberry Lemonade Cake
Incorporate lemon zest and juice into the batter for a zesty twist that complements the raspberries beautifully.
Chocolate Raspberry Layer Cake
Add layers of rich chocolate frosting between the raspberry layers for a decadent chocolate and fruit combination.
Raspberry Cream Cheese Frosting
Replace whipped cream with a tangy cream cheese frosting for a different texture and flavor profile.
Almond Raspberry Cake
Add almond extract to the batter and sprinkle sliced almonds on top for a nutty flavor element.
Pistachio Raspberry Combination
Layer crushed pistachios with raspberries and whipped cream for a crunchy, colorful layer in your cake.
Vanilla Bean Raspberry Cake
Infuse the batter with vanilla bean for a richer, aromatic flavor that pairs well with the tartness of raspberries.
Raspberry Layer Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a bowl, sift together flour and baking powder.
- In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients, alternating with milk, until fully combined. Avoid over-mixing.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.
- Spread whipped cream over one cake layer, top with fresh raspberries, and place the second cake layer on top.
- Frost with more whipped cream and garnish with additional raspberries.
