Grandma’s Raspberry Cake: You’ve NEVER Seen A Flaky Dessert Like This!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess.

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: self-rising flour

All-purpose flour is more versatile and easier to find.

raspberry jam

🥗Healthier: homemade fruit preserves

💰Cheaper: strawberry jam

Homemade preserves can reduce sugar and enhance flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with healthy fats.

Preheat oven to 350°F (175°C).

Grease and flour two round cake pans.

Mix flour, baking powder, and salt in a bowl.

Cream butter and sugar in a separate bowl until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla and almond extracts.

Gradually add dry ingredients to the butter mixture, alternating with milk.

Fold in fresh raspberries gently to avoid breaking them.

Divide batter evenly between prepared pans.

Bake for 25-30 minutes, until a toothpick comes out clean.

Allow cakes to cool in pans for 10 minutes before transferring to wire racks.

Whip heavy cream with powdered sugar and lemon juice until soft peaks form.

Spread raspberry jam between layers of cooled cakes.

Frost the top and sides with whipped cream mixture.

Decorate with additional raspberries on top.

Cooking Techniques

Spice Level:

Dietary

Allergens