Raspberry Cake

Elevate your dessert game with this luscious Raspberry Cake, a delightful combination of moist, buttery layers and tangy bursts of fresh raspberries. Perfectly balanced with the richness of a silky cream cheese frosting swirled with raspberry jam, this cake is a stunning centerpiece for any occasion. With simple ingredients like buttermilk for extra tenderness and fresh raspberries both inside and on top for a pop of vibrant flavor, this treat is as beautiful as it is delicious. Ready in under an hour, this 12-serving dessert is ideal for birthdays, brunches, or any celebration that calls for a show-stopping raspberry cake.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup unsalted butter
• 1.5 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1.5 cups fresh raspberries
• 8 ounces cream cheese
• 0.5 cup unsalted butter (for frosting)
• 3 cups powdered sugar
• 0.25 cup raspberry jam
• 0.5 cup fresh raspberries (for decoration)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, beat together the butter and granulated sugar using an electric mixer until light and fluffy.

Step 4

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.

Step 6

Gently fold in the fresh raspberries with a spatula.

Step 7

Divide the batter evenly between the prepared cake pans.

Step 8

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 10

To make the frosting, beat the cream cheese and butter together until smooth.

Step 11

Add the powdered sugar gradually, mixing well after each addition.

Step 12

Stir in the raspberry jam until the frosting is smooth and evenly pink.

Step 13

Once the cakes are cooled, spread a layer of frosting over the top of one cake layer. Place the second cake layer on top and cover the entire cake with the remaining frosting.

Step 14

Decorate the top of the cake with the remaining fresh raspberries.

Step 15

Slice and serve your delicious raspberry cake.

Nutrition Facts

Serving size	2216.8 grams (2216.8g)

Amount per serving	% Daily Value*
Calories	6843

Total Fat 298.10g	382%
Saturated Fat 172.20g	861%
Polyunsaturated Fat 3.80g
Cholesterol 1320mg	440%
Sodium 3942mg	171%
Total Carbohydrate 1001.10g	364%
Dietary Fiber 27.80g	99%
Total Sugars 727.60g
Protein 76.60g	153%

Vitamin D 305IU	1526%
Calcium 755mg	58%
Iron 20mg	109%
Potassium 1689mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 4.4%

Carbs: 57.3%