Week 90: Raspberry Cream Cake
- The Bored Baker
- 6 days ago
- 1 min read
I was thinking back to my Jeremiah's $750 Dream Wedding Cake, a chocolate raspberry cake, and I decided to make a spin-off with vanilla instead.
Not only is this cake easier, with fewer components and less time or effort required, but it’s also perfect for people who aren’t big fans of chocolate.
I think by letting the cake stay simple with only vanilla whipped cream and cake layers, the raspberry flavor is able to shine.
If you don’t love raspberries, no worries! You can replace the raspberry preserves with any berry’s preserves and decorate the top as you wish.
RECIPE:
INGREDIENTS:
Cake:
6 eggs
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons butter, melted
1 teaspoon vanilla extract
Frosting:
2 cups heavy whipping cream
3/4 cups powdered sugar
3/4 cup raspberry preserves
STEPS:
Preheat your oven to 350 degrees F, and line two 8-inch cake pans with parchment paper.
In the bowl of a stand mixer, beat the eggs and sugar until doubled in volume. Then gently fold in the flour, baking soda, melted butter, and vanilla extract.
Pour the batter into your prepared pans and bake for 30 minutes. Set aside to cool to room temperature.
With an electric mixer, beat the heavy whipping cream and powdered sugar until stiff peaks form.
To assemble the cake, pipe a ring of whipped cream around the first layer and fill with raspberry preserves. Top with the second cake layer and frost the exterior with the remaining frosting.
Enjoy!
The Bored Baker 👩🏽🍳
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