Raspberry Cream Cake
Raspberries are a rich source of antioxidants and are known to have numerous health benefits.
This is vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Raspberry Cream Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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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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Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
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Fold in the raspberries gently. Pour the batter into the prepared cake pan.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
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In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
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Once the cake has cooled, spread the whipped cream over the top.
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Garnish with fresh raspberries. Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 43g15%
- Sugars 28g
- 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.
