Description
A delightful Italian Vanilla Raspberry Cake featuring a soft vanilla sponge and tart fresh raspberries, perfect for any occasion.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Granulated sugar: 1 ½ cups (300 g)
- Unsalted butter: ½ cup (115 g), softened
- Eggs: 3 large
- Vanilla extract: 2 teaspoons
- Baking powder: 2 teaspoons
- Milk: 1 cup (240 ml)
- Fresh raspberries: 1 cup (150 g), plus extra for garnish
- Powdered sugar: for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and baking powder, then gradually add to the wet ingredients, alternating with the milk.
- Divide the batter evenly between prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the raspberry filling by blending fresh raspberries with sugar and straining to remove seeds, if desired.
- Assemble the cake by placing one layer on a serving plate, adding raspberry glaze if using, then topping with the second layer.
- Frost with whipped cream or dust with powdered sugar, and garnish with fresh raspberries.
Notes
- Use fresh raspberries for the best flavor.
- Ensure all ingredients are at room temperature for better mixing.
- Don’t overmix the batter to keep the cake light and airy.
- Store leftovers in an airtight container at room temperature for up to two days or in the fridge for about a week.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Italian Vanilla Raspberry Cake, dessert, baking, raspberry cake, vanilla cake