Raspberry Cake

This is the layer cake version of the popular/most-requested-for-birthday raspberry cupcakes.

I doubled the recipe and baked the cake in two nine inch round cake pans for about 45 minutes.



After the cakes cooked, I frosted it with the same raspberry cream cheese frosting and dotted the top with fresh raspberries.



The cake looks beautiful. It was moist and balancedly sweet and tart. I just got two requests for this cake for future birthdays.