Description
A delicate Raspberry Cream Cake Slice featuring soft vanilla sponge, a luscious raspberry filling, and silky whipped cream or buttercream for a fresh, fruity, and elegant dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar (for raspberry filling)
- 1 tsp lemon juice
- 1 cup heavy cream (for cream layer)
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract (for cream)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- Whisk together the flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy, then beat in eggs one at a time and add vanilla.
- Alternate adding dry ingredients and milk until the batter is smooth.
- Pour batter into the pan and bake for 22–28 minutes, or until a toothpick inserted comes out clean. Cool completely.
- For the raspberry filling, heat raspberries, sugar, and lemon juice in a saucepan until thickened. Let cool.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Slice the cooled cake into layers or cut into slices. Spread raspberry filling over the cake, then top with whipped cream.
- Refrigerate 30 minutes before serving for cleaner slices.
Notes
- Use fresh raspberries for the brightest flavor, but frozen works well too.
- Chill the cake before slicing for best presentation.
- Replace whipped cream with buttercream for a richer dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg