Description
Raspberry Jelly Cakes with Cream are a delightful dessert that combines fluffy sponge cake, vibrant raspberry jelly, and rich whipped cream. Each bite delivers a perfect balance of sweet and tart flavors, making these little cakes an irresistible treat for any occasion. Easy to prepare and visually stunning, they’re perfect for impressing guests at parties or simply indulging yourself on a cozy afternoon. Elevate your dessert game with this elegant recipe that promises happiness with every slice.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 1/2 cup whole milk
- 1 cup raspberry jelly (store-bought or homemade)
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour and baking powder. Gradually add the dry mixture to the wet mixture alternately with milk until smooth.
- Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Allow cakes to cool in pans before transferring to a wire rack.
- Once cooled, slice each cake layer in half horizontally to create four layers total. Spread raspberry jelly generously between each layer.
- Whip heavy cream until soft peaks form and top each layer before stacking them into a tower.
- Serve cakes drizzled with extra cream for an unforgettable dessert experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg