Raspberry Cake
A luscious layered raspberry cake with a creamy filling and vibrant raspberry flavor, perfect for celebrations or special gatherings. The combination of whipped cream, raspberry jam, and almond extract creates a delightful dessert that is both visually appealing and irresistibly tasty. Suitable for all ages and occasions.
Ingredients
Instructions
- Follow the cake mix instructions to prepare two 8-inch or 9-inch layers. Allow the cakes to cool completely.
- Whip one container of heavy cream with 1 tablespoon of sugar and 1 teaspoon of almond extract until soft peaks form.
- Use a serrated knife to cut each cake into two layers, making four layers in total.
- Line a 2 1/2-quart bowl with plastic wrap. Place one cake layer in the bowl.
- Spread 3 tablespoons of raspberry jam over the layer.
- Top with one-third of the whipped cream mixture over the jam.
- Repeat the layering process with the remaining cake layers, jam, and whipped cream.
- Cover the bowl with plastic wrap and press down gently to compact the layers. Chill in the refrigerator for at least 4 hours.
- Whip the second container of heavy cream with the remaining sugar, almond extract, and a few drops of red food coloring until stiff peaks form.
- Invert the cake onto a serving plate and cover the top with the whipped cream.
Nutrition & Diet Analysis (per serving)
180
kcal
9% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).