Vanilla Raspberry Cream Cake

Ingredients

For the cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• ¾ cup whole milk

For the whipped cream filling:

• 2 cups heavy whipping cream, chilled
• ½ cup powdered sugar
• 1 tsp vanilla extract

For topping:

• 1–1½ cups fresh raspberries
• 2 tbsp powdered sugar, for dusting
• 2–3 tbsp raspberry jam or sauce, optional

Instructions

1. Prepare the oven: Preheat to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Mix dry ingredients: Whisk together flour, baking powder, and salt.
3. Cream butter and sugar: Beat the softened butter and sugar for 3–4 minutes until light and fluffy.
4. Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla.
5. Make the batter: Add the dry ingredients alternately with the milk, mixing just until combined. Don’t overmix.
6. Bake: Divide the batter between the pans and bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely: Let the cakes cool in the pans for about 10 minutes, then transfer to a rack and cool completely.
8. Make whipped cream: Beat chilled heavy cream, powdered sugar, and vanilla until stiff peaks form.
9. Assemble: Place one cake layer on a serving plate. Spread a generous layer of whipped cream over it. Add some raspberries and a little raspberry jam if desired.
10. Top with the second cake: Place the second layer on top and spread or pipe the remaining whipped cream over the top.
11. Decorate: Arrange fresh raspberries in the center and dust the cake generously with powdered sugar.
12. Chill: Refrigerate for at least 1 hour before slicing.

Tip: For the soft, moist texture shown in the picture, don’t overbake the sponge, and make sure the whipped cream is very cold before whipping.