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Raspberry Cream Cake Slice

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A delicate Raspberry Cream Cake Slice featuring soft vanilla sponge, a luscious raspberry filling, and silky whipped cream or buttercream for a fresh, fruity, and elegant dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 cup fresh or frozen raspberries
  • 2 tbsp sugar (for raspberry filling)
  • 1 tsp lemon juice
  • 1 cup heavy cream (for cream layer)
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract (for cream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
  2. Whisk together the flour, baking powder, and salt in a bowl.
  3. Cream butter and sugar until light and fluffy, then beat in eggs one at a time and add vanilla.
  4. Alternate adding dry ingredients and milk until the batter is smooth.
  5. Pour batter into the pan and bake for 22–28 minutes, or until a toothpick inserted comes out clean. Cool completely.
  6. For the raspberry filling, heat raspberries, sugar, and lemon juice in a saucepan until thickened. Let cool.
  7. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
  8. Slice the cooled cake into layers or cut into slices. Spread raspberry filling over the cake, then top with whipped cream.
  9. Refrigerate 30 minutes before serving for cleaner slices.

Notes

  • Use fresh raspberries for the brightest flavor, but frozen works well too.
  • Chill the cake before slicing for best presentation.
  • Replace whipped cream with buttercream for a richer dessert.

Nutrition

Find it online: https://tastyera.com/raspberry-cream-cake-slice/