Name: Raspberry-Cream Layer Cake
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 2 stick unsalted butter -; 1 3/4 c. sugar -; 4 large eggs -; 2 large egg yolks -; 1 tbsp. pure vanilla extract -; 3 c. cake flour -; 1 tbsp. baking powder -; 1/2 tsp. fine salt -; 1 1/2 c. buttermilk -; 2 c. raspberries -; 3 tbsp. confectioners' sugar -; 2 c. cold heavy cream -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry-Cream Layer Cake

1. 2 stick unsalted butter -

2. 1 3/4 c. sugar -

3. 4 large eggs -

4. 2 large egg yolks -

5. 1 tbsp. pure vanilla extract -

6. 3 c. cake flour -

7. 1 tbsp. baking powder -

8. 1/2 tsp. fine salt -

9. 1 1/2 c. buttermilk -

10. 2 c. raspberries -

11. 3 tbsp. confectioners' sugar -

12. 2 c. cold heavy cream -

How to cook deliciously - Raspberry-Cream Layer Cake

1. Stage

Preheat oven to 350 degrees F. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment.

2. Stage

Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.

3. Stage

Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.

4. Stage

In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.

5. Stage

Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.

6. Stage

Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.

7. Stage

In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.