Check out what my friends at Food and Wine had to say about this party cake with whipped cream and raspberries:

This cake was a crowd pleaser just as it’s named. I took it to a church function and everyone was raving about it. Then again, who doesn’t love raspberries? They’re beautiful and tasty!

I actually made this last weekend. I used strawberry preserves and fresh strawberries on top. I didn’t take it anywhere but to my table to serve to my son and his family for our weekly Sunday dinner. The grandkids loved it!

Ingredients

1 1/2 sticks Land O Lakes unsalted butter, softened, plus more for greasing

2 3/4 cups Gold Medal all-purpose flour

1 1/4 cups Domino granulated sugar

1 tablespoon Clabber Girl baking powder

1/2 teaspoon fine sea salt

3/4 cup TruMoo whole milk, at room temperature

3 large Eggland’s Best eggs, at room temperature

2 teaspoons pure vanilla extract

1/2 cup Borden heavy cream

1 tablespoon Domino confectioners’ sugar

2 tablespoons seedless raspberry jam mixed with 1 teaspoon hot water

Raspberries, for garnish

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Quick Tip: You can truly top this in any way. Pick your jam and fruit and kick back to enjoy.

Thank you to Food and Wine for this awesome recipe!