Raspberry and Cream Cake
If you’re in the mood for something light, pretty, and full of fresh flavor, this raspberry and cream cake is your answer. With tender vanilla cake layers, whipped cream filling, and juicy raspberries in every bite, it’s the kind of dessert that feels both indulgent and refreshing. Perfect for birthdays, baby showers, spring gatherings—or just a slow weekend bake.
Why This Cake Works
The vanilla cake is soft and moist, acting as the perfect base for fluffy whipped cream and fresh berries. It’s not too sweet, allowing the raspberries to shine. You can keep it rustic and simple, or frost it fully for an elegant centerpiece. Either way, it’s the kind of cake people remember.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
- ¼ cup sour cream or plain yogurt
For the Cream Filling:
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½–2 cups fresh raspberries (plus extra for garnish)
Instructions
1. Preheat and Prep
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Mix the Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt.
3. Cream the Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, beating well, then stir in the vanilla.
4. Combine
Alternate adding dry ingredients and milk/sour cream into the batter, starting and ending with dry. Mix until just combined.
5. Bake
Divide the batter evenly between pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Cream
In a cold bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
7. Assemble
Place one cake layer on a plate. Spread a thick layer of whipped cream and top with raspberries. Add the second cake layer and repeat with more cream and berries. For a finished look, frost the sides lightly or leave it naked-style.
Tips for Success
- Chill the whipped cream and cake layers before assembling for easier handling
- Gently press the berries into the cream so they stay in place
- Want extra raspberry flavor? Add a thin layer of raspberry jam between the layers
Serving Suggestions
- Dust the top with powdered sugar or white chocolate curls
- Serve with raspberry coulis or a drizzle of lemon glaze
- Keep leftovers refrigerated in an airtight container
Final Thoughts
This raspberry and cream cake is light, fresh, and effortlessly beautiful. With just the right mix of soft cake, fluffy cream, and juicy fruit, it’s the kind of dessert that feels like a celebration all by itself.
Stick around—every visit tastes better than the last at The Buttered Bliss.
