Raspberry Cream Cake

Raspberry Cream Cake Recipe: A Sweet Symphony of Flavors

Imagine slicing into a beautifully layered cake, revealing a cascade of vibrant raspberry jam and velvety pastry cream nestled within soft, moist cake layers. The Raspberry Cream Cake is not just a dessert; it’s an experience. This indulgent cake brings together the perfect balance of sweetness and tartness, making it a delightful centerpiece for any occasion. Whether it’s a birthday party, a family gathering, or a simple weeknight treat, this cake promises to evoke nostalgic feelings and create joyful memories with every bite. Plus, it’s remarkably easy to whip up, making it a fantastic choice for those who crave an impressive dessert without spending the entire day in the kitchen.

What would you give for a slice of indulgence right now?

Picture this: You’re gathered with friends or family, laughter filling the air, and the delightful aroma of baked goods wafting from the kitchen. The moment comes to slice into the Raspberry Cream Cake, its layers beckoning you with their vibrant colors and rich textures. Would you steal a sliver for yourself, or invite others to indulge and share in the joy of this delectable creation?

Why You’ll Love This Recipe

• Easy Preparation: Simple steps and minimal ingredients make this cake accessible to bakers of all skill levels.

• Crowd-Pleaser: The delightful combination of raspberryjam, pastry cream, and whipped cream appeals to both kids and adults alike.

• Visual Appeal: Layers of vivid raspberry color, creamy white, and fresh berries create a stunning dessert that looks as good as it tastes.

• Versatile: Perfect for birthdays, holidays, or a sweet treat to brighten any ordinary day.

Ingredients

Creating the perfect Raspberry Cream Cake requires a selection of basic yet essential ingredients that come together to create a delightful symphony of flavors:

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened to room temperature

• 1 1/2 cups granulated sugar

• 4 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 1 cup buttermilk, also at room temperature

• 1 cup raspberry jam, preferably seedless

• 1 cup pastry cream, store-bought or homemade

• 2 cups heavy whipping cream, chilled

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract for the whipped cream

• Fresh berries (strawberries, raspberries, or blueberries)

• Mint leaves (optional for garnish)

Feel the anticipation build as you gather these ingredients, each playing a pivotal role in crafting this stunning cake of luscious layers.

Timing

When it comes to the Raspberry Cream Cake, timing is everything. This beauty can be prepared quickly yet feels like an indulgent, luxurious treat. The hands-on time is about an hour, but with chilling and baking, dedicate around two to three hours for the complete experience. The result? A cake that is both impressively beautiful and immediately satisfying—perfect for those last-minute dessert cravings or planned gatherings alike.

Step-by-Step

1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans, preparing them for the warm cake batter.

2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. The dry ingredients are your foundation—set them aside for now.

3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step builds a rich texture that will carry through to your cake.

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, figuring that vanilla undertones will add a warm, inviting flavor to your layers.

5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—overmixing can lead to a dense cake!

6. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

7. Once the cake layers are completely cool, place one layer on a serving plate. Spread a luscious layer of raspberry jam over the top, followed by a rich, creamy layer of pastry cream. Repeat this process with the second layer. Place the third cake layer on top, ensuring it’s centered perfectly.

8. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Use the whipped cream generously to frost the top and sides of the assembled cake, smoothing it out until it glistens.

9. Top the cake with fresh berries and mint leaves for an extra touch of elegance. Cut into slices and serve chilled, letting everyone appreciate the layers.

Nutritional Information

Indulgent yet delightful, a slice of Raspberry Cream Cake brings a sense of joy that often outweighs its caloric content. On average, a slice contains around 400-500 calories depending on portion size and ingredients used. Enjoying a piece occasionally can be a part of a balanced diet, evoking satisfaction without guilt.

Healthier Alternatives

For those looking to indulge a little lighter, consider these swaps:

• Substitute half of the all-purpose flour for almond flour to add healthy fats.

• Use a sugar substitute in the jam or whipped cream to reduce the overall sugar content.

• Try Greek yogurt instead of heavy cream for a lighter take on the frosting.

• Use coconut milk or almond milk for a dairy-free option that still maintains flavor and texture.

Serving Suggestions

Imagine serving this divine Raspberry Cream Cake with a scoop of vanilla ice cream for an indulgent dessert experience that delights the senses. Consider serving it during holiday gatherings, birthdays, or picnic outings—it’s sure to steal the spotlight!

Common Mistakes

Preventing mishaps in the kitchen ensures that your Raspberry Cream Cake comes out perfect every time. Here are a few common mistakes to avoid:

• Overbaking can lead to a dry cake. Stick to the timing and check with a toothpick for doneness.

• Mixing the batter too much can result in a tough texture instead of the desired lightness. Mix until just combined.

• Allowing the cakes to cool completely is essential before frosting—frosting a warm cake can lead to a gooey mess.

Storing Tips

Transform your leftover Raspberry Cream Cake into a treat for later! Store any remaining slices in an airtight container in the refrigerator for up to three days. If you’d like to enjoy it beyond this time frame, consider freezing the cake by wrapping slices in plastic wrap and then placing them in a freezer-safe bag. To enjoy it later, simply thaw in the fridge overnight before serving.

Tempted to Bake It ASAP?

The Raspberry Cream Cake stands as a testament to the beauty of flavor and presentation in dessert making. Its layers, rich flavors, and stunning appearance are sure to impress and satisfy. Don’t let the craving linger! Gather your ingredients and embrace the joys of baking this delightful cake for yourself and your loved ones.

FAQs

1. Can I use frozen raspberries instead of jam?
   Absolutely, just ensure to strain them to remove excess moisture.

2. What can I substitute for buttermilk?
   You can mix regular milk with a tablespoon of vinegar and let it sit for a few minutes to mimic buttermilk.

3. Can I make this cake in advance?
   Yes, you can bake the layers a day ahead. Store them wrapped in plastic in the fridge until you’re ready to assemble.

4. How do I know when the cake is done baking?
   Use a toothpick to check for doneness—insert it into the center of the cake; if it comes out clean, it’s ready.

5. What’s the best way to decorate the cake?
   Keep it simple with fresh berries on top along with a sprinkle of powdered sugar; it adds elegance without overwhelming the cake.

Embrace the joy of cooking and let every bite remind you why baking can be so therapeutic! Happy baking!

Raspberry Cream Cake

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• Author: melonrecipes
• Total Time: 90 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A beautifully layered cake with raspberry jam and velvety pastry cream, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, at room temperature
• 1 cup raspberry jam, preferably seedless
• 1 cup pastry cream, store-bought or homemade
• 2 cups heavy whipping cream, chilled
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract for whipped cream
• Fresh berries (strawberries, raspberries, or blueberries)
• Mint leaves (optional for garnish)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
8. Once cooled, place one layer on a serving plate and spread a layer of raspberry jam followed by a layer of pastry cream. Repeat with the second layer and top with the third layer.
9. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Frost the top and sides of the assembled cake with whipped cream.
10. Top with fresh berries and mint leaves. Cut into slices and serve chilled.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days or freeze for later enjoyment.

• Prep Time: 60 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 30g
• Sodium: 280mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 100mg