Ingredients:

  • 8 oz (225g) unsalted butter, softened
  • 8 oz (225g) granulated sugar
  • 4 large eggs, at room temperature
  • 8 oz (225g) all-purpose flour
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp whole milk
  • 6 oz (170g) raspberry jam
  • 1 cup (240ml) heavy cream
  • 1 tbsp powdered sugar
  • Fresh raspberries (optional for garnish)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour the cake pans.
  3. In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Add eggs, one at a time, mixing well after each addition.
  5. Sift together flour, baking powder, and salt; gradually fold into the butter mixture.
  6. Stir in milk until batter is smooth and well combined.
  7. Divide batter evenly between the prepared pans.
  8. Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
  9. Allow cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  10. Once cooled, spread raspberry jam on one layer and whip cream with powdered sugar until soft peaks form.
  11. Spread the whipped cream over the jammed layer and top with the second cake layer.
  12. Dust with powdered sugar and garnish with fresh raspberries if desired. Slice and serve.