How to Bake a Raspberry and Cream Layered Cake

Ingredients: - 1 and 1/2 cups all-purpose flour - 1 and 1/2 teaspoons baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs, room temperature - 1 teaspoon vanilla extract - 1/2 cup whole milk, room temperature - 1/2 cup raspberry jam - 1 cup heavy cream, cold - 1/4 cup powdered sugar - Fresh raspberries for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Add half of the flour mixture to the butter mixture and mix until just combined. Pour in the milk and mix until fully incorporated. Add the remaining flour mixture and mix until just combined.

5. Divide the batter evenly between the prepared cake pans and smooth out the tops with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

6. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and placing them on wire racks to cool completely.

7. Once the cakes have cooled, spread the raspberry jam on top of one of the cakes.

8. In a large bowl, beat the heavy cream and powdered sugar together until stiff peaks form. Spread half of the whipped cream on top of the raspberry jam layer.

9. Place the second cake on top of the whipped cream layer and spread the remaining whipped cream on top of the cake.

10. Top with fresh raspberries for decoration.

11. Chill the cake in the refrigerator for at least 30 minutes before serving.

12. Serve and enjoy your delicious raspberry and cream layered cake!