Butter Cake filled with Raspberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping
Butter cake is a classic dessert that originated in the United States and is known for its rich and buttery flavor.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Butter Cake filled with Raspberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
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In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing well after each addition.
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Pour the batter into the prepared cake pan and smooth the top. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake is baking, prepare the whipped cream filling. In a chilled bowl, whip the whipping cream until soft peaks form. Gently fold in the raspberry and lemon juice.
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Once the cake has cooled, slice it horizontally into two layers. Spread the whipped cream filling on the bottom layer and place the top layer back on.
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In another bowl, whip the whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread the vanilla whipped cream on top of the cake.
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Let the cake rest in the refrigerator for at least 1 hour before serving.
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Enjoy your delicious Butter Cake filled with Raspberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
