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Raspberry-Cream Layer Cake

Recipe photo courtesy of Romulo Yanes

Pretty pink whipped cream is an irresistible filling and frosting. It needs to be prepared just before serving.

Source: Everyday Food, April 2012
Total Time Prep Servings

Ingredients

Directions

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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283
  • Amethyst42ok
    4 APR, 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.
    Reply
  • MS11971067
    28 JUN, 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.
    Reply

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