Imagine presenting your mom with a stunning, homemade cake that looks like it's straight from a professional bakery - but was crafted with love right in your own kitchen! This Raspberries and Cream Cake is more than just a dessert; it's a delectable expression of appreciation that combines the perfect balance of tender cake, luscious cream, and vibrant fresh raspberries. Whether you're an experienced baker or a kitchen novice, this recipe promises to create a show-stopping treat that will make your mother feel truly special on her day.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 2 cups raspberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly dust with flour to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition to ensure a smooth and consistent batter.
- In a separate bowl, sift together the all-purpose flour and baking powder to remove any lumps.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in 1 cup of fresh raspberries into the batter, reserving the remaining raspberries for topping.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake is cooling, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cake is completely cool, spread the whipped cream evenly over the top.
- Decorate the cake with the remaining fresh raspberries, arranging them in a beautiful pattern.
- Refrigerate for at least 30 minutes before serving to allow the cream to set.
- Slice and serve chilled, garnishing with additional raspberries or a light dusting of powdered sugar if desired.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and fluffy.
- Fresh Raspberries Matter: Use ripe, fresh raspberries for the best flavor and most vibrant color.
- Cooling is Crucial: Allow the cake to cool completely before adding whipped cream to prevent melting.
- Whipping Cream Technique: Chill your mixing bowl and whisk beforehand for faster, more stable whipped cream.
- Make Ahead: This cake can be prepared a day in advance and stored in the refrigerator, making party planning easier.
- Decoration Tip: For a professional look, use a piping bag to create elegant cream swirls or patterns.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
