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Gallery Raspberry-Cream Layer Cake Credit: Romulo Yanes Recipe Summary prep: 45 mins total: 1 hr Servings: 12

Ingredients Ingredient Checklist Unsalted butter, for cake pans 1 recipe Classic Yellow Cake Batter 2 cups raspberries 3 tablespoons confectioners’ sugar 2 cups cold heavy cream

Cook’s Notes The Pan PlanTo make parchment rounds for lining cake pans, trace the bottom of the pans onto the paper, then cut out the rounds.

Gallery Raspberry-Cream Layer Cake Credit: Romulo Yanes

Recipe Summary prep: 45 mins total: 1 hr Servings: 12

Raspberry-Cream Layer Cake      Credit: Romulo Yanes

Raspberry-Cream Layer Cake

Credit: Romulo Yanes

Raspberry-Cream Layer Cake

Recipe Summary prep: 45 mins total: 1 hr Servings: 12

Recipe Summary

prep: 45 mins total: 1 hr

Servings: 12

prep: 45 mins

total: 1 hr

prep:

45 mins

total:

1 hr

Servings: 12

12

Ingredients

Ingredients

  • Unsalted butter, for cake pans 1 recipe Classic Yellow Cake Batter 2 cups raspberries 3 tablespoons confectioners’ sugar 2 cups cold heavy cream

Directions

Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.

Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.

In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners’ sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.

Cook’s Notes The Pan PlanTo make parchment rounds for lining cake pans, trace the bottom of the pans onto the paper, then cut out the rounds.

Cook’s Notes

The Pan PlanTo make parchment rounds for lining cake pans, trace the bottom of the pans onto the paper, then cut out the rounds.

Reviews (3)

 Add Rating & Review     280 Ratings   5 star values:        70    4 star values:        85    3 star values:        75    2 star values:        41    1 star values:        9

Reviews (3)

Add Rating & Review     280 Ratings   5 star values:        70    4 star values:        85    3 star values:        75    2 star values:        41    1 star values:        9

Add Rating & Review

280 Ratings 5 star values: 70 4 star values: 85 3 star values: 75 2 star values: 41 1 star values: 9

280 Ratings 5 star values: 70 4 star values: 85 3 star values: 75 2 star values: 41 1 star values: 9

280 Ratings 5 star values: 70 4 star values: 85 3 star values: 75 2 star values: 41 1 star values: 9

  • 5 star values: 70 4 star values: 85 3 star values: 75 2 star values: 41 1 star values: 9

    Martha Stewart Member     Rating: 5 stars       06/10/2018   A beautiful cake. The cake recipes from Martha are more beautiful and delicious than the popular bakery in my area. Thank you Martha!  

Martha Stewart Member     Rating: Unrated       04/04/2014   Absolutely delicious! I love a not-too-sweet cake, and this fit the bill. I've made it twice. Definitely use cake flour, as suggested. I used slight-thinned-down yogurt the second time, instead of buttermilk, for the cake, and it was even better.  

Martha Stewart Member     Rating: 5 stars       06/28/2013   I LOVE this cake! It's a perfect light dessert for summer. It tastes to me like strawberry shortcake except with raspberries, although I imagine it would also be delicious with strawberries--or any other kind of berry for that matter. It also works really well as cupcakes.

    Martha Stewart Member

    Rating: 5 stars 06/10/2018

A beautiful cake. The cake recipes from Martha are more beautiful and delicious than the popular bakery in my area. Thank you Martha!

Rating: 5 stars

Rating: Unrated 04/04/2014

Absolutely delicious! I love a not-too-sweet cake, and this fit the bill. I’ve made it twice. Definitely use cake flour, as suggested. I used slight-thinned-down yogurt the second time, instead of buttermilk, for the cake, and it was even better.

Rating: Unrated

Rating: 5 stars 06/28/2013

I LOVE this cake! It’s a perfect light dessert for summer. It tastes to me like strawberry shortcake except with raspberries, although I imagine it would also be delicious with strawberries–or any other kind of berry for that matter. It also works really well as cupcakes.

All Reviews for Raspberry-Cream Layer Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Raspberry-Cream Layer Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest