Last Updated on December 26, 2022
If you are in search of a new recipe to try, look no further than this white cake with raspberry filling and whipped cream frosting. Perfect for any event, this cake is packed full of delicious flavor. Your guests will be coming back for seconds, as they won’t be able to get enough of this recipe.
With straightforward simple steps, this recipe requires no prior baking experience. It is a delicious cake that your friends and family will love. It makes a great dessert for summer BBQs or dinner parties.
What You Need to Follow These Instructions
Ingredients
- 2 cups cake flour, sifted
- 1 teaspoon salt
- 1 cup sugar, divided in half
- 2 tablespoons whole milk
- 1 cup heavy cream
- 2 teaspoons baking powder
- 4 large egg whites, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 1/2 cups raspberries (8 ounces)
- 2/3 cup raspberry jam
For the whipped cream frosting
Equipment
- Cooking spray
- 3 8-inch round pans
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Sifter
- Electric Mixer
- Rubber spatula
- Wire rack
M KITCHEN WORLD Heat Resistant Silicone Spatula Set
Step by Step Instructions
Step One: Prepare the Cake Pans and Preheat Your Oven
Preheat your oven to 325 degrees Farenheit. Line the 8-inch round pans with parchment paper and then grease them with cooking spray.
Step Two: Whisk Flour, Salt, and Half of the Sugar
In a medium bowl, whisk together the sifted cake flour, salt, and 1/2 cup of sugar. Set the mix aside.
Step Three: Combine the Cream, Milk, Baking Powder, and Egg Whites
In a large bowl, combine the heavy cream, milk, baking powder, and egg whites. Then, whisk in the vanilla extract, almond extract, and 1/2 cup of sugar.
Step Four: Fold in Flour and Raspberries
Using a rubber spatula, fold the flour mixture into the wet ingredients. Then, carefully mix in the raspberries.
Step Five: Bake the Cake
Evenly pour the cake batter into the three pans. Bake the cakes for 25 minutes, or until a toothpick inserted in middle comes out clean. Allow the cakes to cool in the pans for 30 minutes before transferring to a wire rack to cool.
Step Six: Make the Whipped Cream Frosting
Using an electric mixer with a whisk, beat the heavy cream, confectioners’ sugar, and vanilla extract in a large bowl. Beat the mixture at medium speed for around three minutes, until soft peaks begin to form.
Step Seven: Assemble the Cake
Spread a layer of raspberry jam on the bottom cake. Top with the second cake and spread another layer of raspberry jam. Add the thirdcake layer and cover the top and sides of the cake with the whipped cream frosting.
Servings and Preparation Time
Raspberry Cream Cake Filling Tips and Tricks
Since this cake contains fresh whipped cream frosting, it is best served the day of. However, any leftovers can be stored in the fridge in an airtight container for 1-2 days.
When serving the cake, avoid keeping it out in the heat or in direct sunlight. The whipped cream frosting will melt easily.
The individual cake layers can be frozen for up to six months. Wrap each layer of the cake in plastic wrap and then aluminum foil.
When ready to use, allow the cake layers to thaw at room temperature for two hours or in the fridge overnight. Then, add your jam filling and whipped cream frosting. Serve the cake immediately.
Before adding the raspberries to the batter, thoroughly wash and dry them. It is important to dry them off well because any excess moisture can mess up the batter.
To help your whipped cream frosting reach a nice consistency, place the bowl and whisk in the fridge for 15 minutes prior to making. The cold will help the whipped cream form easier.
Amazing White Cake With Raspberry Filling And Whipped Cream Frosting
Equipment
- Cooking spray
- 3 8-inch round pans
- Parchment paper
- Large mixing bowl
- Sifter
- Wire rack
Ingredients
For The Cake
- 2 cups cake flour sifted
- 1 teaspoon salt
- 1 cup sugar divided in half
- 2 tablespoons whole milk
- 1 cup heavy cream
- 2 teaspoons baking powder
- 4 large egg whites room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 1/2 cups raspberries 8 ounces
- 2/3 cup raspberry jam
For The Whipped Cream Frosting
- 4 cups heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the Cake Pans and Preheat Your Oven - Preheat your oven to 325 degrees Farenheit. Line the 8-inch round pans with parchment paper and then grease them with cooking spray.
- Whisk Flour, Salt, and Half of the Sugar - In a medium bowl, whisk together the sifted cake flour, salt, and 1/2 cup of sugar. Set the mix aside.
- Combine the Cream, Milk, Baking Powder, and Egg Whites - In a large bowl, combine the heavy cream, milk, baking powder, and egg whites. Then, whisk in the vanilla extract, almond extract, and 1/2 cup of sugar.
- Fold in Flour and Raspberries - Using a rubber spatula, fold the flour mixture into the wet ingredients. Then, carefully mix in the raspberries.
- Bake the Cake - Evenly pour the cake batter into the three pans. Bake the cakes for 25 minutes, or until a toothpick inserted in middle comes out clean. Allow the cakes to cool in the pans for 30 minutes before transferring to a wire rack to cool.
- Make the Whipped Cream Frosting - Using an electric mixer with a whisk, beat the heavy cream, confectioners’ sugar, and vanilla extract in a large bowl. Beat the mixture at medium speed for around three minutes, until soft peaks begin to form.
- Assemble the Cake - Spread a layer of raspberry jam on the bottom cake. Top with the second cake and spread another layer of raspberry jam. Add the third cake layer and cover the top and sides of the cake with the whipped cream frosting.
Notes
- Since this cake contains fresh whipped cream frosting, it is best served the day of. However, any leftovers can be stored in the fridge in an airtight container for 1-2 days.
- When serving the cake, avoid keeping it out in the heat or in direct sunlight. The whipped cream frosting will melt easily.
- The individual cake layers can be frozen for up to six months. Wrap each layer of the cake in plastic wrap and then aluminum foil.
- When ready to use, allow the cake layers to thaw at room temperature for two hours or in the fridge overnight. Then, add your jam filling and whipped cream frosting. Serve the cake immediately.
- Before adding the raspberries to the batter, thoroughly wash and dry them. It is important to dry them off well because any excess moisture can mess up the batter.
- To help your whipped cream frosting reach a nice consistency, place the bowl and whisk in the fridge for 15 minutes prior to making. The cold will help the whipped cream form easier.
Delicious and Simple White Cake with Raspberry Filling and Whipped Cream Frosting
This cake is a wonderful combination of flavors. It is a great option to make in summer, as you can use freshly picked raspberries. The raspberries perfectly compliment the white cake and whipped cream frosting. You simply can’t go wrong with this classic cake.
This cake is a great option for serving at your next dinner party. Both kids and adults alike will love it.
Did you enjoy this recipe for the white raspberry cake and whipped cream frosting? If so, please share your thoughts in the comments down below and share this post with your friends and family.
Ever since she was a young girl, Anna has been a lover of desserts. As an adult, she enjoys
baking a variety of desserts from cakes, cookies, brownies, bread, and more from scratch. She
enjoys sharing her passion for baking with others who also have a sweet tooth. From properly
measuring ingredients to making sure they are the correct temperature, Anna knows the
importance small details can make in baking. She wants to share her experience with others in
hopes they can make the most delicious baked goods. When she’s not busy blogging, Anna
enjoys trying new recipes in the kitchen.