Raspberry Layer Cake with Whipped Cream
Elegant, light, and bursting with fresh raspberries, this layered cake is a showstopper for any celebration!
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Ingredients:
For the Cake:
2 cups all-purpose flour 北
2 teaspoons baking powder
teaspoon salt 蓼
1 cup unsalted butter, softened 杻
1 cups granulated sugar
4 large eggs 讀
1 teaspoon vanilla extract
1 cup milk 拏
For the Filling:
1 cups heavy cream, chilled 拏
cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh raspberries
For Garnish:
1 cup fresh raspberries
Powdered sugar, for dusting
Fresh mint leaves
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Instructions:
1. Bake the Cake Layers:
Preheat the oven to 350F 175C. Grease and line three 8-inch round cake pans.
In a bowl, mix flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients, alternating with milk, and mix until smooth.
Divide the batter evenly among the pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
2. Prepare the Whipped Cream:
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of whipped cream and top with fresh raspberries.
Repeat with the second and third layers. Spread a thin layer of whipped cream on top and garnish with raspberries and mint leaves.
4. Finishing Touch:
Dust the entire cake with powdered sugar for a beautiful finish.
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Pro Tip:
For added flavor, brush each cake layer with a simple syrup made of equal parts sugar and water, flavored with a splash of raspberry extract!
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A Dessert to Remember:
This Raspberry Layer Cake is light, fruity, and absolutely stunning. Perfect for weddings, birthdays, or any time you want to impress your guests with a breathtaking dessert.
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