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Irresistible Fluffy Raspberry Cake With Whipped Cream Filling

Irresistible Fluffy Raspberry Cake with Whipped Cream Joy

Experience the joy of summer with this Irresistible Fluffy Raspberry Cake With Whipped Cream Filling, featuring layers of sweet cake and tart raspberries.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour Substitute with gluten-free blend for gluten-free version.
  • 1.5 cups Sugar Sweetens the batter.
  • 1 tablespoon Baking Powder Acts as a leavening agent.
  • 0.5 teaspoon Salt Enhances overall flavor.
  • 0.5 cups Butter Softened for easy creaming.
  • 3 large Eggs Use room temperature for best incorporation.
  • 1 cups Milk Substitute with buttermilk for richer flavor.
  • 2 teaspoons Vanilla Extract Swap for almond extract for a nuttier profile.
For the Filling
  • 2 cups Fresh Raspberries Frozen raspberries can be used if thawed and drained well.
  • 1 cups Heavy Cream Must be chilled for optimal whipping.
  • 0.5 cups Powdered Sugar Sweetens the whipped cream.

Equipment

  • Oven
  • Mixing bowls
  • Electric Mixer
  • Baking Pans
  • Whisk

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Prepare two round baking pans by greasing them with nonstick spray and dusting them with flour.
  2. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
  3. Cream the softened butter and sugar in a separate bowl until light and fluffy, about 3 minutes.
  4. Add the eggs one by one to the butter mixture, beating well after each addition. Stir in the vanilla extract.
  5. Mix the dry ingredients into the wet mixture, alternating with the milk until just combined.
  6. Fold in half of the fresh raspberries carefully. Divide the batter evenly between the prepared pans.
  7. Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean. Let the cakes cool completely in the pans.
Filling and Assembly
  1. Whip the chilled heavy cream with the powdered sugar until soft peaks form.
  2. Assemble by layering whipped cream and the remaining raspberries between the cooled cake layers.
  3. Frost the top with more whipped cream and garnish with extra raspberries.

Notes

This cake is perfect for summer gatherings and can be customized with other berries.