Cream Layered Cake Recipe
This cream layered cake recipe is made with one simple cake recipe divided into two bowls, and the layered with cream of two delicious varieties.
Makes a 10-inch layer cake
1 cup butter, at room temperature
2 cups granulated sugar
4 medium eggs, at room temperature
3 cups self-raising flour
1 cup whole milk
1 teaspoon pure vanilla extract
1 Tablespoon brewed coffee
1 Tablespoon confectioners’ sugar
1 cup heavy cream
1/2 teaspoon pure vanilla extract
1/2 cup raspberries
cocoa powder, for dusting
chocolate slices *optional
Preheat oven to 3500F.
Grease with butter and lightly flour (2) - 10 inch square cake pans.
Using an electric mixer, geat together butter and sugar in a mixing bowl until light and fluffy.
Add the eggs, one at a time, beating after each addition.
Mix in flour, milk and vanilla until well incorporated.
Pour half the batter into a bowl and mix in brewed coffee until its combined.
Pour each batter into its prepared cake pan.
Place into the preheated oven and bake for 20 - 25 minutes, or until an toothpick inserted in the center comes out clean.
Remove from oven and set onto a cooling rack.
Once cool enough to touch, turn cakes out of pan and let cool completely on a wire racks.
Whip together sugar, cream, and vanilla to stiff peaks. Set aside in the refrigerator.
Puree raspberries and put through a strainer to rid of seed and pulp.
Take half of whipped cream and fold in raspberry puree until incorporated.
Place coffee flavoured layer on bottom and frost with plain whipped cream on top.
Place layer of plain white cake on top, then spread whipped raspberry cream on top.
Dust with cocoa powder and garnish with chocolate slices.