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Irresistible Velvety Raspberry Cake With Whipped Cream Filling Recipe

Indulgent Irresistible Velvety Raspberry Cake with Whipped Cream Filling

Experience the delightful combination of tart raspberries and sweet whipped cream in this Irresistible Velvety Raspberry Cake.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Using cake flour yields a lighter texture.
  • 1 cup Granulated Sugar Coconut sugar is a healthier alternative.
  • 2 teaspoons Baking Powder Ensure it's fresh for optimal rise.
  • 1 teaspoon Salt A pinch of sea salt adds a nice touch.
  • 3 large Eggs For a vegan option, use an egg replacer.
  • 1 cup Milk Almond or oat milk can be used for a dairy-free version.
  • 2 teaspoons Vanilla Extract Consider almond extract for a unique spin.
  • 1 cup Fresh Raspberries If using frozen, ensure to thaw and drain.
For the Whipped Cream Filling
  • 1 cup Heavy Cream Substitute with coconut cream for a dairy-free alternative.
  • 1/4 cup Powdered Sugar Reduce for less sweetness.

Equipment

  • Mixing bowls
  • Whisk
  • Electric Mixer
  • measuring cups
  • Baking Pans
  • Wire Rack

Method
 

How to Make Irresistible Velvety Raspberry Cake
  1. Preheat your oven to 350°F (175°C) and prepare two round baking pans by greasing them or lining with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, beat the softened butter and granulated sugar together until fluffy and light in color.
  4. Add eggs one at a time, mixing well between each addition. Stir in the vanilla extract.
  5. Gradually mix the dry ingredients into the butter mixture, alternating with the milk.
  6. Gently fold half of the fresh raspberries into the cake batter.
  7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
  8. Allow the cakes to cool for about 10-15 minutes before transferring to a wire rack to cool completely.
  9. In a large bowl, whip the heavy cream until soft peaks form, then add powdered sugar to sweeten.
  10. Assemble by placing one cake layer on a serving plate, spreading a layer of whipped cream, and sprinkling fresh raspberries on top. Add the second layer and frost with more whipped cream.

Notes

Optional: Garnish with mint leaves for a touch of freshness. Ensure to cool cakes completely before assembly.