Desserts > Cake > Layer Cakes

Raspberry Napoleon Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh raspberries
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons butter
- 2 cups heavy cream
- 2 tablespoons confectioners’ sugar

Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Whisk
- Medium saucepan
- Medium bowl
- Rubber spatula
- Wire rack

Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch springform pan.

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

3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

4. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Beat until just combined.

5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Meanwhile, make the raspberry filling. In a medium saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from the heat and stir in the butter. Let cool to room temperature.

7. In a medium bowl, beat the heavy cream and confectioners’ sugar until stiff peaks form.

8. To assemble the cake, cut the cooled cake into 3 layers. Place the bottom layer on a plate and spread with half of the raspberry filling. Top with the second layer of cake and spread with the remaining raspberry filling. Top with the third layer of cake.

9. Spread the whipped cream over the top and sides of the cake. Refrigerate for at least 1 hour before serving.

Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10

Nutritional Information:
Calories: 545
Fat: 28g
Carbohydrates: 67g
Protein: 6g

Substitutions for Ingredients
- All-purpose flour can be substituted with gluten-free flour
- Butter can be substituted with vegan butter
- Buttermilk can be substituted with almond milk
- Heavy cream can be substituted with coconut cream

Variations:
- Substitute raspberries with other berries such as blueberries, blackberries, or strawberries
- Substitute confectioners’ sugar with maple syrup or honey

Tips and Tricks:
- Make sure to beat the butter and sugar until light and fluffy for a light and airy cake
- Make sure to cook the raspberry filling until it thickens and boils for a thick and flavorful filling
- Beat the heavy cream and confectioners’ sugar until stiff peaks form for a light and fluffy topping

Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
The cake can be reheated in the microwave for 30 seconds.

Presentation Ideas:
- Decorate the top of the cake with fresh raspberries
- Dust the top of the cake with confectioners’ sugar
- Drizzle the top of the cake with melted chocolate

Garnishes:
- Fresh raspberries
- Chopped nuts
- Chocolate shavings
- Sprinkles

Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh fruit

Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables

Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter
- If the cake is too dense, make sure to beat the butter and sugar until light and fluffy
- If the raspberry filling is too runny, cook it for a few minutes longer

Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning
- Make sure to cook the raspberry filling until it thickens and boils
- Make sure the cake is completely cooled before assembling
- Store the cake in the refrigerator and consume within 3 days

Food History:
Napoleon cakes are believed to have originated in France and are named after Napoleon Bonaparte. The traditional Napoleon cake is made with layers of puff pastry and custard.

Flavor Profiles:
This cake has a sweet and tart flavor from the raspberries, a rich and buttery flavor from the cake, and a light and creamy flavor from the whipped cream.

Serving Suggestions:
This cake is best served chilled and can be served with fresh fruit, ice cream, or whipped cream.

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Taste: Sweet, Tart, Creamy, Fruity, Buttery