Description
Indulgent raspberry dream cake whisks you into a world of sweet, fruity bliss. Creamy layers meld with tangy berries, creating a dessert that promises pure delightful comfort for your taste buds.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
Raspberry Components:
- 2 cups fresh raspberries
- 1/2 cup raspberry jam
- 1/4 cup raspberry liqueur
Frosting and Decoration:
- 1 cup cream cheese
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1/4 cup fresh raspberries (for topping)
- 2 tbsp vanilla extract
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9-inch round cake pan with butter, ensuring complete coverage to prevent sticking.
- Sift together flour, baking powder, and baking soda in a medium mixing bowl, creating a uniform dry ingredient mixture.
- In a separate large bowl, cream butter and granulated sugar until the mixture becomes light, fluffy, and pale yellow, using an electric mixer at medium speed.
- Incorporate eggs one at a time into the butter-sugar mixture, beating thoroughly after each addition to maintain a smooth, consistent texture.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined, being careful not to overmix the batter.
- Gently fold half of the fresh raspberries into the cake batter, distributing them evenly throughout the mixture.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
- While the cake cools, prepare the frosting by whipping cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake is completely cool, brush the top with raspberry liqueur to enhance moisture and flavor.
- Spread raspberry jam evenly across the cake’s surface as a base layer.
- Carefully spread the cream cheese frosting over the jam, creating a smooth, even layer.
- Garnish the top of the cake with remaining fresh raspberries, arranging them in an attractive pattern.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Notes
- Properly grease the pan with butter to prevent sticking and ensure easy cake removal.
- Sift dry ingredients thoroughly to eliminate lumps and create a smoother, more consistent cake texture.
- Avoid overmixing the batter to maintain a light, tender crumb that melts in your mouth.
- Fold raspberries gently to prevent crushing and distribute them evenly throughout the cake.
- Brush with raspberry liqueur to intensify moisture and add a sophisticated flavor depth.
- Use room temperature ingredients for better incorporation and a more uniform cake texture.
- Chill the cake before serving to allow flavors to develop and frosting to set perfectly.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg