Ingredients:

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

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the cake pans with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 4-5 minutes).
  3. Add the eggs, one at a time, beating well after each addition.
  4. In another bowl, sift together the flour, baking powder, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined. Add milk to loosen the batter.
  6. Divide the batter evenly between the prepared pans. Bake for 25 minutes or until a skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes. Transfer to a cooling rack to cool completely.
  8. In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
  9. Place one cake layer on a serving plate. Spread the jam and whipped cream over it, then top with the second layer. Dust with powdered sugar, and garnish with fresh raspberries if desired.