Raspberry Cream Cake Recipe

Name: Raspberry Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. cake flour, sifted; 1 Tbsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 1 c. butter, softened; 2 c. sugar; 4 eggs; 1 1/4 c. buttermilk; 1 1/2 tsp. vanilla; 1 jar raspberry jam; 1 c. whipping cream; 2 Tbsp. sugar; 1 tsp. vanilla; Powdered sugar and fresh raspberries (optional)

Servings: persons

3 c. cake flour, sifted
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
2 c. sugar
4 eggs
1 1/4 c. buttermilk
1 1/2 tsp. vanilla
1 jar raspberry jam
1 c. whipping cream
2 Tbsp. sugar
1 tsp. vanilla
Powdered sugar and fresh raspberries (optional)

1
Preheat oven to 325u00b0.
2
Butter and flour two cake pans (round ones work best, 9 x 9 pans work, too). Put in fridge until ready to use. Mix flour, baking powder, baking soda and salt. Set aside. In a large bowl, cream butter and sugar with mixer until very light.
3
Add eggs one at a time.
4
Add the flour mixture alternately with the buttermilk.
5
Add vanilla.
6
Pour into baking pans. Bake until cakes are light golden, about 30-35 minutes. Cool in pan for 10 minutes and invert onto cooling rack to cool completely. Place one of the cakes on a serving plate and spread the jam over it. Warm the jam first to make it easier to spread over the cake bottom.

2479

kcal

Calories

143

Fat

271

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 c. cake flour, sifted, 1 Tbsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt, and more.

Yes, Raspberry Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Cream Cake

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