Description
A moist three-layer cake with vanilla-almond cake and natural raspberry-cream filling. The buttermilk and minimal sugar balance richness with summer-fresh brightness. Customize with fresh, frozen, or freeze-dried berries.
Ingredients
All-purpose flour
1 1/2 cups (180g)
Raspberries
2 cups (fresh or frozen)
Buttermilk
1 cup (240ml)
Granulated sugar
1 1/2 cups (300g)
Large eggs
4 (room temperature)
Vanilla extract
2 tsp
Baking powder
1 1/2 tsp
Heavy cream
1 1/2 cups (360ml)
Gelatin
1/2 tsp (optional for stability)
Instructions
Preheat oven to 350°F (175°C). Grease two 8-inch round pans.
Whisk flour, baking powder, and 1/2 cup sugar in a bowl.
Beat 4 eggs until frothy. Add buttermilk and vanilla extract.
Alternate adding dry ingredients and wet ingredients to mixing bowl, beginning and ending with dry.
Divide batter between pans. Bake 22-25 minutes until golden.
Thaw frozen raspberries if using. Puree 1 1/2 cups with 1/4 cup sugar until smooth.
Simmer puree 5 minutes on medium heat to thicken. Cool completely.
Beat cream, remaining sugar, and gelatin until stiff peaks form. Fold in cooled raspberry puree.
Invert cooled cake layers onto wire racks. Spread 1/3 of the filling on first layer.
Repeat with second layer. Top with remaining filling and refrigerate 1-2 hours to set.
Notes
For extra tenderness, use cake flour.
Blind-blanch frozen berries by simmering 1-2 minutes then chilling.
Use agar agar or vegan gelatin for a plant-based version.
Aquafaba substitute: blend 2 cups aquafaba with ¾ cup sugar, then whip into stiff peaks.
Store in airtight container for 2-3 days chilled.
- Prep Time: 45
- Cook Time: 30
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 45mg
