Raspberry and Cream Cake

Name: Raspberry and Cream Cake
Prep time: 20 min
Cook time: 30 min
Total time: 110 min
Yield: 8 slices
Cuisine: French
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs (room temperature); 1 tsp vanilla extract; 1/2 cup milk (room temperature); 1 cup heavy cream (chilled); 2 tbsp icing sugar; 1 tsp vanilla extract; 1 cup fresh raspberries (plus extra for decoration)

110 min 8 slices Medium

All Recipes

A delightful raspberry and cream cake with a moist sponge and luscious topping, perfect for any occasion.

Prep

20 min

Cook

30 min

Total

110 min

Servings

Difficulty

Medium

Raspberry and cream cake is a classic dessert that combines the tartness of fresh raspberries with the richness of cream. This cake is perfect for summer gatherings or as a sweet treat to end a meal. The combination of a light, fluffy sponge cake and a creamy topping filled with fresh raspberries makes this dessert both refreshing and indulgent. Whether you're a novice baker or a seasoned pastry chef, this recipe is sure to impress your family and friends.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.

Pro tip: Ensure the oven rack is in the middle position for even baking.

Prepare the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Pro tip: Sifting the dry ingredients can help create a lighter cake texture.

Cream butter and sugar

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

Pro tip: Using a hand mixer or stand mixer will achieve the best results.

Add eggs and vanilla

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Pro tip: Ensure eggs are at room temperature to prevent curdling.

Combine wet and dry ingredients

Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.

Pro tip: Be careful not to overmix to avoid a dense cake.

Bake the cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the cake halfway through baking for even browning.

Cool the cake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Pro tip: Cooling the cake fully prevents the cream from melting when applied.

Prepare the cream topping

In a chilled bowl, whip the heavy cream with icing sugar and vanilla extract until soft peaks form.

Pro tip: Chilling the bowl and beaters speeds up the whipping process.

Assemble the cake

Spread the whipped cream over the cooled cake and top with fresh raspberries.

Pro tip: For a neater presentation, use a piping bag to apply the cream.

💡

Tips & Tricks

Ensure raspberries are fresh for maximum flavour and colour.
Use room temperature ingredients for a smoother batter.
Let the cake cool completely before adding the cream topping to prevent melting.
To enhance vanilla flavour, consider using a vanilla bean instead of extract.

Frequently Asked Questions

How long does the raspberry and cream cake last?

The cake can be stored in the refrigerator for up to 3 days.

Can I use frozen raspberries?

Yes, but thaw and drain them first to avoid excess moisture.

What is the best way to serve this dessert?

Serve chilled, garnished with extra fresh raspberries and a sprinkle of icing sugar.

Can I substitute the heavy cream?

You can use a non-dairy whipped topping or coconut cream as a substitute.

Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour.

Serving Suggestions

To serve, slice the cake and garnish with additional fresh raspberries and a sprinkle of icing sugar for an elegant presentation. Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of decadence. This raspberry and cream cake can be made a day ahead and stored in the refrigerator, covered, for up to 3 days. If you have leftovers, they can be stored in an airtight container for up to 3 days as well.

Nutrition per serving

320

Calories

Protein

17g

Fat

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