Tips To Serve White Cake With Raspberry Filling Quick

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There’s something undeniably comforting about a classic white cake. Its fluffy texture, subtle sweetness, and endless versatility make it a favorite for birthdays, celebrations, or simply a weekend treat. And when you add a tangy burst of raspberry filling, it elevates the experience to a whole new level.

This recipe is all about achieving that perfect balance: a light and airy cake that holds its shape beautifully, paired with a homemade raspberry filling that’s bursting with flavor. It’s surprisingly easy to make, even for beginner bakers, and the end result is sure to impress.

Easy Raspberry Cake Filling Recipe - Sally
Easy Raspberry Cake Filling Recipe – Sally’s Baking Addiction

Ingredients:

For the Cake:

2 ¼ cups all-purpose flour

  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup milk

  • For the Raspberry Filling:

    2 cups fresh raspberries

  • ¾ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

  • Directions:

    1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

    2. Whisk together the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

    3. Cream the butter and sugar. In a large bowl, using an electric mixer on medium speed, cream together the softened butter and sugar until light and fluffy. This will take about 3 minutes.

    4. Beat in the eggs one at a time. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

    5. Add the vanilla extract. Stir in the vanilla extract.

    6. Alternately add the dry ingredients and milk. Add the dry ingredients in three batches, alternating with the milk in two batches. Begin and end with the dry ingredients. Mix just until combined after each addition.

    7. Prepare the raspberry filling. In a saucepan over medium heat, combine the raspberries, sugar, cornstarch, and lemon juice. Bring to a simmer and cook for about 5 minutes, stirring constantly, until the mixture thickens. Remove from heat and let cool completely.

    8. Divide the batter and bake. Divide the cake batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

    9. Cool the cakes. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

    10. Assemble the cake. Once the cakes are cool, place one layer on a cake plate. Spread a generous layer of the raspberry filling on top. Carefully place the second cake layer on top. Frost the entire cake with your favorite frosting, or simply dust it with powdered sugar for a more rustic look.

    Nutrition Facts (per slice)

    Please note: This is an approximate nutritional value based on standard ingredients. It may vary depending on the specific brands you use.

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 8g
  • Cholesterol: 70mg
  • Sodium: 200mg
  • Carbohydrates: 45g
  • Sugar: 30g
  • Protein: 4g

  • Conclusion:

    This white cake with raspberry filling is a guaranteed crowd-pleaser. It’s easy to follow, uses readily available ingredients, and delivers on both texture and taste. So next time you’re looking for a delightful dessert to bake, give this recipe a try!

    Frequently Asked Questions (FAQs):

    1. Can I use frozen raspberries for the filling?

    Absolutely! Frozen raspberries work just as well as fresh ones in this recipe. Simply thaw them completely and drain any excess liquid before using.

    2. What can I do if I don’t have buttermilk?

    You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

    3. How can I store leftover cake?

    Store the assembled cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

    4. Can I make this cake ahead of time?

    Yes, you can bake the cake layers and make the raspberry filling up to a day in advance. Store them at room temperature in separate airtight containers. Assemble and frost the cake just before serving.

    5. What frosting would pair well with this cake?