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.
Nutrition & Diet Analysis (per serving)
683
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).