Raspberry and vanilla cake

• For 8 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Cake Batter
  • All-purpose flour : 2 cups
  • Baking powder : 2 teaspoons
  • Salt : 1/4 teaspoon
  • Unsalted butter (softened) : 1/2 cup
  • Granulated sugar : 1 cup
  • Eggs : 2
  • Vanilla extract : 1 teaspoon
  • Milk : 1/2 cup
• Raspberry Filling
  • Fresh raspberries : 2 cups
  • Granulated sugar : 1/4 cup
  • Lemon juice : 1 tablespoon
  • Cornstarch : 1 tablespoon
• Vanilla Frosting
  • Unsalted butter (softened) : 1/2 cup
  • Powdered sugar : 2 cups
  • Vanilla extract : 2 teaspoons
  • Milk : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs, one at a time, followed by the vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
• Divide the batter evenly between the prepared cake pans.
• Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
• Raspberry Filling
• In a saucepan, combine the raspberries, granulated sugar, lemon juice, and cornstarch.
• Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down, about 5-7 minutes.
• Remove from heat and let the filling cool completely.
• Vanilla Frosting
• In a mixing bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition.
• Stir in the vanilla extract.
• Add milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
• Place one cake layer on a serving plate. Spread the raspberry filling evenly over the top.
• Place the second cake layer on top and frost the entire cake with the vanilla frosting.
• Decorate with fresh raspberries, if desired.

Tips

• Make sure the butter is softened to room temperature for easier creaming.
• Use fresh raspberries for the best flavor in the filling and decoration.
• Allow the cakes to cool completely before frosting to prevent the frosting from melting.

Information

• This raspberry and vanilla cake is perfect for any occasion, from birthdays to afternoon tea.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.