Description
A moist and delightful layer cake featuring fresh raspberries and silky vanilla buttercream, perfect for any celebration.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
- 2 cups fresh raspberries
- 6 cups powdered sugar
- Enough milk for frosting consistency
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Beat 1 cup of softened unsalted butter with 2 cups of granulated sugar until light and fluffy.
- Add in 4 large eggs, one at a time, ensuring each is well incorporated.
- Stir in 1 teaspoon of pure vanilla extract.
- Sift together 2 ¾ cups of flour, 1 tablespoon of baking powder, and ½ teaspoon of salt.
- Gradually add the dry mixture to the butter mixture, alternating with 1 cup of whole milk.
- Fold in 2 cups of fresh raspberries gently.
- Divide the batter among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool for 10 minutes in the pans before turning out onto wire racks.
- For the frosting, beat together 2 cups of softened butter and 6 cups of powdered sugar, adding vanilla extract and milk.
- Stack the cooled cakes with frosting and raspberries in between. Frost the entire cake and garnish with raspberries.
Notes
For cleaner layers, level the tops of the cakes with a serrated knife. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: vanilla cake, raspberry dessert, layer cake, celebration cake