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Amazing White Cake With Raspberry Filling And Whipped Cream Frosting
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5 from 1 vote

Amazing White Cake With Raspberry Filling And Whipped Cream Frosting

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.
Prep Time25 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Amazing White Cake With Raspberry Filling And Whipped Cream Frosting
Servings: 13
Author: cakedecorist.com

Equipment

Ingredients
  

For The Cake

For The Whipped Cream Frosting

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.
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