Raspberry Whipped Cream Cake
Raspberry Whipped Cream Cake
Servings: 6 to 8 people
Ingredients
- 1 1/2 cup all-purpose flour
- 3/4 cup sugar
- 1/2 cup softened butter
- 2 eggs
- 1/2 cup milk
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- For the Whipped cream : 1 cup heavy cream,2 tbsp powdered sugar, 1 tsp vanilla extract
- For the topping : 1 1/2 cups fresh raspberries,Powdered sugar to sprinkle
Preparation
- Preheat the oven to 350°F (180°C).
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, then the vanilla.
- Mix in the flour, baking powder, and salt, alternating with the milk until well combined.
- Pour the batter into a greased and floured cake pan.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Let the cake cool completely.
- For the whipped cream: In a cold bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assembly: Spread the whipped cream over the cooled cake. Top generously with fresh raspberries. Dust with powdered sugar. Chill until ready to serve.
