Description
Raspberry Fluff Cake is a light and airy dessert that combines the tangy sweetness of raspberries with a soft, fluffy cake base. Perfect for spring and summer gatherings, this crowd-pleasing cake features layers of moist vanilla cake and a creamy raspberry-infused fluff filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 and ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk (whole or 2%)
- 3 and ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 large egg whites
- 2 cups fresh raspberries (or frozen, thawed)
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract (for filling)
- red food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Add egg whites and vanilla extract, and beat until combined.
- In another bowl, whisk together flour, baking powder, and salt. Alternately add dry ingredients and milk to the butter mixture, starting and ending with the dry mix. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- To prepare the fluff filling, whip heavy cream until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form. Fold in raspberries and vanilla extract.
- Place one cake layer on a serving plate. Spread a generous amount of raspberry fluff over it. Top with the second cake layer and gently press down. Optionally, frost the top and sides with remaining filling. Serve chilled or at room temperature.
Notes
- For extra flavor, add lemon zest to the cake batter.
- Use blueberries or strawberries instead of raspberries for variation.
- Substitute ingredients to suit dietary needs (e.g., gluten-free flour, dairy-free milk).
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: raspberry cake, fluff cake, summer dessert, berry cake, light cake recipe