Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup fresh raspberries
- 1 cup heavy cream
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease two round baking pans.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream the butter until smooth; gradually add sugar and beat until light and fluffy (3-5 minutes).
- Add eggs one at a time along with vanilla extract; mix until smooth.
- Gradually combine the dry ingredients with the wet mixture, alternating with milk until just blended.
- Gently fold in the raspberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting with whipped heavy cream mixed with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg