Raspberry-Filled Cake Recipe

Name: Raspberry-Filled Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, softened; 1/2 cup sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1 cup cake flour; 1-1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/3 cup whole milk; 2 cups fresh raspberries, divided; 1 tablespoon sugar; 2-1/2 teaspoons cornstarch; 1 teaspoon lemon juice; 1/8 teaspoon vanilla extract; 1/4 cup sour cream; 1 cup whipped topping; Additional raspberries, optional

Servings: persons

1/4 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup whole milk
2 cups fresh raspberries, divided
1 tablespoon sugar
2-1/2 teaspoons cornstarch
1 teaspoon lemon juice
1/8 teaspoon vanilla extract
1/4 cup sour cream
1 cup whipped topping
Additional raspberries, optional

1
In a bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
2
Pour into a greased and floured 9-in. round baking pan. Bake at 350u00b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely.
3
Meanwhile, for filling, heat 1 cup raspberries in microwave for 30 seconds, then mash and measure 1/4 cup juice. Discard seeds.
4
In a small saucepan, combine sugar and cornstarch; gradually add raspberry juice. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in lemon juice and vanilla; cool.
5
In a bowl, combine sour cream and whipped topping. Fold in cooled raspberry mixture and remaining berries. Cut cake widthwise in half. Place one layer on a serving plate. Spread with half of the filling. Top with remaining layer and filling. Garnish with additional berries if desired. Store in the refrigerator.

616

kcal

Calories

Fat

111

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 16 ingredients. The key ingredients include: 1/4 cup butter, softened, 1/2 cup sugar, 1 large egg, 1/2 teaspoon vanilla extract, and more.

Yes, Raspberry-Filled 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-Filled Cake

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