Raspberry Vanilla Crunch Cake
A delightful Raspberry Vanilla Crunch Cake with layers of fluffy cake, sweet raspberry filling, and creamy frosting topped with toasted almonds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- Raspberry filling (store-bought or homemade)
- Creamy frosting (homemade or store-bought)
- Toasted almonds (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix the dry ingredients: In a bowl, combine the flour, baking powder, and salt.
- Cream the softened butter and granulated sugar until light and fluffy, scraping the sides of the bowl.
- Combine the flour mixture with the butter mix in alternating batches until just combined.
- Divide the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Layer with raspberry filling between the cooled layers.
- Frost the outside with creamy frosting and sprinkle toasted almonds on top.
- Serve and enjoy!
Notes
Use room temperature ingredients for better mixing and ensure to cool the cake completely before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://www.spiritsdrink.com/raspberry-vanilla-crunch-cake/