RASPBERRY-CREAM LAYER CAKE
Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light and cheerful dessert to serve at a baby shower, birthday party, or on Mother's Day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
- Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
- In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.
Nutrition Facts : Calories 534 g, Fat 33 g, Fiber 1 g, Protein 8 g, SaturatedFat 20 g
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Noor Sahir Haldivee
[email protected]This cake was easy to make and turned out great! I would definitely make it again.
Aretha Harris
[email protected]This cake was a bit of a disappointment. It was not as good as I was expecting. I would not recommend it to anyone.
Ogunji Mabel
[email protected]This cake was just okay. It was a bit too sweet for my taste, but it was still good. I would recommend it to anyone who loves sweet desserts.
Joseph phiri
[email protected]This cake was amazing! The perfect combination of sweet and tart. I will definitely be making it again and again.
Grace Adebanjo
[email protected]I give this cake a 10/10! It was so delicious and easy to make. I will definitely be making it again.
Hina Jamshad
[email protected]This cake was a disaster! The cake was dry and crumbly, and the frosting was too runny. I would not recommend this recipe to anyone.
Ahmad Jamshid
[email protected]This cake was a bit too sweet for my taste, but it was still good. The raspberry filling was delicious, and the cream cheese frosting was light and fluffy. I would recommend this cake to anyone who loves sweet desserts.
Diana The stupida
[email protected]This cake was easy to make and turned out great! The raspberry filling was the perfect balance of tart and sweet, and the cream cheese frosting was light and fluffy. I will definitely be making this cake again.
Dawood Khokhar
[email protected]I made this cake for a party and it was a hit! Everyone loved it. The cake was moist and flavorful, and the frosting was light and fluffy. I would definitely make this cake again.
Bikash Bhattrai
[email protected]This cake was delicious! I made it for my family and they loved it. The raspberry filling was tart and sweet, and the cream cheese frosting was light and fluffy. The cake was also very moist and flavorful. I would definitely recommend this recipe to