Raspberry-Cream Layer Cake
Pretty pink whipped cream is an irresistible filling and frosting. It needs to be prepared just before serving.
- Unsalted butter, for cake pans
- 1 recipe Classic Yellow Cake Batter
- 2 cups raspberries
- 3 tablespoons confectioners' sugar
- 2 cups cold heavy cream
The Pan Plan
To make parchment rounds for lining cake pans, trace the bottom of the pans onto the paper, then cut out the rounds.
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.