Raspberry Cake: A Sweet, Fruity Delight 🍓

Raspberry Cake: A Sweet, Fruity Delight 🍓

This Raspberry Cake is light, fluffy, and bursting with fresh raspberry flavor. It's perfect for birthdays, special occasions, or when you just want a slice of fruity heaven!

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter (softened)
• 1 ¾ cups granulated sugar
• 4 large eggs (room temperature)
• 1 tsp vanilla extract
• ½ cup whole milk (room temperature)
• ½ cup sour cream (room temperature)
• 1 ½ cups fresh raspberries (or frozen, but thawed)

For the Raspberry Filling (Optional):

• 1 ½ cups fresh raspberries
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water

For the Frosting:

• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 4 cups powdered sugar (sifted)
• 2 tsp vanilla extract
• ½ cup raspberry puree (blend fresh or frozen raspberries)

For Garnish (Optional):

• Fresh raspberries
• White chocolate shavings
• Mint leaves

Instructions

1️⃣ Prepare the Cake Layers
Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-5 minutes).
Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
Add Milk and Sour Cream: Add the milk and sour cream, and mix on low speed until combined.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined (do not overmix).
Add Raspberries: Gently fold in the fresh raspberries.
Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2️⃣ Make the Raspberry Filling (Optional)
In a small saucepan, combine fresh raspberries, sugar, cornstarch, and water.
Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
Remove from heat and let it cool. The mixture will continue to thicken as it cools.
3️⃣ Make the Raspberry Cream Cheese Frosting
Beat Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add Sugar and Vanilla: Gradually add powdered sugar and vanilla extract, beating until fluffy.
Add Raspberry Puree: Slowly add the raspberry puree and beat until fully combined. The frosting should be smooth, creamy, and pink.
4️⃣ Assemble the Cake
Layer 1: Place one cake layer on a serving plate.
Add Raspberry Filling: If using the raspberry filling, spread it over the first cake layer.
Add Frosting: Spread a layer of raspberry cream cheese frosting on top.
Add Layer 2: Place the second cake layer on top.
Frost the Cake: Spread the frosting over the top and sides of the cake.
5️⃣ Decorate the Cake
Garnish: Decorate the top with fresh raspberries, white chocolate shavings, or mint leaves.
Chill: Place the cake in the refrigerator for at least 30 minutes before slicing.
6️⃣ Serve & Enjoy
Slice and serve this beautiful Raspberry Cake at room temperature.
Store leftovers in the refrigerator for up to 5 days.
Pro Tips for Success
Use Fresh Raspberries: Fresh raspberries work best, but if using frozen, thaw them and drain excess moisture.
Don’t Overmix: Gently fold in the raspberries to avoid breaking them.
Chill for Clean Slices: Refrigerate before slicing to get clean, neat cake slices.
This Raspberry Cake is soft, sweet, and bursting with berry flavor in every bite. It's perfect for birthdays, tea parties, or whenever you crave a fruity dessert! 🍓✨