Elegant Raspberry Swirl Layer Cake

Ingredients:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup milk
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh raspberries
1/4 cup raspberry jam
2 cups cream cheese frosting
Fresh raspberries and mint leaves for garnish
Directions:
Preheat the oven to 350°F (175°C). Grease and flour tree 9-inch round cake pans.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract. Alternately add the flour mixture and milk to the batter, beginning and ending with the flour mixture.
Gently fold in the fresh raspberries.
Divide the batter evenly between the prepared cake pans. Drop spoonfuls of raspberry jam onto the batter and use a knife to swirl it through the batter.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Once the cakes are completely cool, spread a layer of cream cheese frosting between layers and frost the entire cake with the remaining frosting.
Garnish with fresh raspberries and mint leaves.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 12 servings

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