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Raspberry Layer Cake

This Raspberry Layer Cake combines the sweet-tart flavor of fresh raspberries with rich layers of cake, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Ensure to measure accurately for best results.
  • 1.5 cups sugar Granulated sugar works best.
  • 0.5 cups unsalted butter, softened Let butter sit at room temperature.
  • 1 cups milk Use whole milk for richer taste.
  • 3 large eggs Bring to room temperature before use.
  • 1 tablespoon baking powder Ensure it’s fresh for proper rising.
  • 0.5 teaspoon salt Balances sweetness.
  • 1 teaspoon vanilla extract Authentic vanilla enhances flavor.
  • 1 cups raspberries (fresh or frozen) If using frozen, thaw and drain beforehand.
For the Frosting
  • 1 cups butter, softened Allow to reach room temperature.
  • 4 cups powdered sugar Sifted to remove lumps for a smooth frosting.
  • 0.25 cups milk Adjust for desired consistency.
  • 1 teaspoon vanilla extract For flavor enhancement.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease the round cake pans with butter and flour.
  3. In a bowl, mix the flour, baking powder, and salt. Set aside.
Mixing
  1. In a large mixing bowl, beat together softened butter and sugar until light and fluffy.
  2. Add eggs one at a time, mixing well after each addition. Then stir in vanilla extract.
  3. Alternate adding the dry ingredients and milk, beginning and ending with the flour mixture.
  4. Gently fold in raspberries, being careful not to overmix.
Baking
  1. Pour the batter evenly into the prepared pans.
  2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
  1. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  2. Beat together the softened butter and powdered sugar until creamy, then add milk and vanilla until spreadable.
  3. Frost the top of one layer, then add the other layer on top and frost the top and sides.
Decorating
  1. Top with additional raspberries or mint leaves for decoration.

Notes

Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.