Raspberry-Cream Layer Cake

280 Ratings
  • 5 70
  • 4 85
  • 3 75
  • 2 41
  • 1 9

Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light and cheerful dessert to serve at a baby shower, birthday party, or on Mother's Day.

Everyday Food, April 2012

Gallery

Credit: Romulo Yanes

Recipe Summary

prep:
45 mins
total:
1 hr
Servings:
12
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Ingredients

Directions

  • 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.

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  • 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.

Cook's Notes

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.

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Reviews (3)

280 Ratings
  • 5 70
  • 4 85
  • 3 75
  • 2 41
  • 1 9
Martha Stewart Member
06/10/2018
A beautiful cake. The cake recipes from Martha are more beautiful and delicious than the popular bakery in my area. Thank you Martha!
Martha Stewart Member
04/04/2014
Absolutely delicious! I love a not-too-sweet cake, and this fit the bill. I've made it twice. Definitely use cake flour, as suggested. I used slight-thinned-down yogurt the second time, instead of buttermilk, for the cake, and it was even better.
Martha Stewart Member
06/28/2013
I LOVE this cake! It's a perfect light dessert for summer. It tastes to me like strawberry shortcake except with raspberries, although I imagine it would also be delicious with strawberries--or any other kind of berry for that matter. It also works really well as cupcakes.
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