Description
Indulge in the heavenly Raspberry Cream Cloud on Pink Velvet, a dessert that perfectly marries a soft pink velvet cake with a luscious raspberry cream topping. Each bite offers a delightful balance of sweetness and tartness, enveloped in creamy goodness. Ideal for celebrations or cozy get-togethers, this visually stunning treat is sure to impress and satisfy any sweet tooth.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 cup fresh raspberries
- 1 cup heavy cream
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
- In a mixing bowl, sift together flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk sugar, milk, vegetable oil, eggs, and vanilla until combined. Gradually add dry ingredients to wet mixture until just combined.
- Divide batter between prepared pans; bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
- While cooling, whip heavy cream until soft peaks form; fold in powdered sugar and raspberries.
- Assemble by layering the cakes with raspberry cream in between and on top. Garnish with additional raspberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg