Raspberry Cream Cake
A luscious raspberry cream cake featuring tender layers, sweet raspberry jam, and whipped cream, perfect for celebrations and loved by fruit and dessert enthusiasts.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Butter and flour two 9x9 inch round cake pans; refrigerate until ready to use.
- Mix sifted cake flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, cream softened butter and sugar until very light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour mixture.
- Stir in vanilla extract.
- Pour batter into prepared baking pans.
- Bake for 30-35 minutes or until cakes are light golden and a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then invert onto cooling racks to cool completely.
- Place one cake layer on a serving plate and spread raspberry jam over it.
- Warm the jam slightly to make spreading easier.
- Spread whipped cream over the jam-covered cake layer, then top with the second cake layer.
- Frost the top and sides with remaining whipped cream and decorate as desired.
Tips & Substitutions
For a lighter cake, ensure your butter is at room temperature before creaming with sugar. You can substitute buttermilk with a mix of milk and vinegar or yogurt for a similar tangy flavor. To enhance raspberry flavor, consider adding fresh raspberries between the layers or using a flavored whipped cream. If you're short on time, store-bought whipped cream works well too.
Serving Suggestions
This Raspberry Cream Cake pairs beautifully with a cup of tea or coffee for an afternoon treat. Serve it alongside a fresh fruit salad or a scoop of vanilla ice cream for a delightful dessert. For added elegance, garnish with fresh raspberries and mint leaves on top. It also makes a wonderful centerpiece for celebrations and gatherings.
Storage & Reheating
Store any leftover Raspberry Cream Cake in an airtight container in the refrigerator for up to 3 days. To maintain the texture of the whipped cream, avoid stacking the layers if possible. If you want to enjoy it later, consider freezing individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Cream Cake contains roughly 1168 calories, with 12g protein, 108g carbohydrates, and 69g fat. It is an excellent source of iron (42% of the Daily Value), vitamin A (30% of the Daily Value), and protein (24% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1682mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen raspberries instead of jam?
Yes, you can use frozen raspberries to make a fresh raspberry puree instead of jam. Simply thaw the raspberries, mash them, and mix with a bit of sugar to taste. This will provide a fresher flavor and a beautiful color for your cake.
What can I do if my cake layers are uneven?
If your cake layers are uneven, you can level them using a serrated knife once they are completely cool. Trim the tops to create a flat surface. This will help in stacking and frosting the layers evenly, making for a more visually appealing cake.
Is there a way to make this cake gluten-free?
Yes, you can substitute the all-purpose cake flour with a gluten-free all-purpose flour blend that contains xanthan gum. This will help achieve a similar texture. Be sure to check the baking powder and other ingredients to ensure they are gluten-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).