Raspberry Cream Cake
Ingredients
For the cake:
2 ½ cups (310 g) all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (170 g) unsalted butter, softened
1 ¾ cups (350 g) sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup (240 ml) buttermilk
For the raspberry filling:
2 cups fresh or frozen raspberries
¼ cup sugar
1 tbsp lemon juice
1 tbsp cornstarch + 1 tbsp water
For the cream cheese frosting:
1 cup (225 g) unsalted butter, softened
16 oz (450 g) cream cheese, softened
5 cups (600 g) powdered sugar
2 tsp vanilla extract
For decoration:
Fresh raspberries
Fresh mint leaves
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.
2. Prepare the cake batter:
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla.
Add dry ingredients alternately with buttermilk. Mix until smooth.
3. Bake the cake:
Divide the batter evenly into pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
4. Make the raspberry filling:
In a saucepan, combine raspberries, sugar, and lemon juice.
Cook over medium heat until berries break down.
Mix cornstarch with water, add to the pan, and cook until thickened. Let it cool.
5. Prepare the frosting:
Beat butter and cream cheese until smooth. Add powdered sugar gradually, then vanilla. Beat until creamy.
6. Assemble the cake:
Place one cake layer on a plate, spread raspberry filling over it, then some frosting.
Add the second layer and cover the cake with cream cheese frosting.
Use extra raspberry filling to create the “swirl” effect on the sides.
7. Decorate:
Pipe frosting swirls on top.
Garnish with fresh raspberries and mint leaves.
