Skip to the content
- 1 cup (125 g)all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup (100 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, beaten
- 1/2 cup (120 ml) milk
- 2 tbsp. raspberry jam or jelly
- 1/4 cup (250 g) fresh raspberries
- 1/4 cup (50 g) granulated sugar
- 1 tbsp. cornstarch
- Preheat oven to 350° F (180° C). Butter and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar together until it becomes fluffy.
- Add the eggs, one at a time.
- Beating the composition well after each addition.
- Add the dry ingredients gradually into the butter mixture, while alternating with the milk.
- Beat until all of the ingredients are well combined.
- Pour batter into the pan and spread it evenly.
- Bake for approximately 30 minutes.
- Cool the cake in the pan and invert it onto a wire rack to allow it to cool completely.
- For the topping, mix together raspberries, sugar, and cornstarch in a medium saucepan.
- Cook over medium heat, but be careful to stir constantly until the mixture thickens and starts to boil.
- Remove from heat and stir in gelatin until dissolved.
- Set aside to cool completely.
- Assemble the cake: cut the cake horizontally into three equal layers.
- Spread raspberry mixture over one layer, top with the second layer, and repeat.
- Frost top and sides of cake with remaining raspberry mixture.
- Decorate the cake’s top and sides with raspberries.