Fresh Raspberry Tiramisu Cake

Description: This Fresh Raspberry Tiramisu Cake combines the best of two worlds: the creamy, luscious layers of classic tiramisu with the light, fluffy texture of a cake, all brightened up by the vibrant sweetness of fresh raspberries. The cake is made with layers of soft, coffee-soaked sponge cake, a rich mascarpone filling, and fresh raspberries for a tangy contrast. Perfect for a special occasion or any time you’re craving something luxurious but fresh.

Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup strong brewed coffee, cooled (for soaking the cake layers)
For the Tiramisu Filling:
1 cup mascarpone cheese (room temperature)
1 cup heavy whipping cream (cold)
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the Raspberry Layer:
1 1/2 cups fresh raspberries (reserve some for garnish)
2 tablespoons sugar
2 tablespoons lemon juice
For Assembly:
1 cup strong brewed coffee, cooled (for soaking the cake)
2 tablespoons coffee liqueur (optional, for extra depth of flavor)
Cocoa powder (for dusting)

Directions:
1. Bake the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Tiramisu Filling:
In a large mixing bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the whipped cream. Set aside.