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Raspberry Cake

Raspberry Cake
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A moist and tender Raspberry Cake bursting with fresh raspberries, offering a perfect balance of fruity sweetness and a soft, fluffy texture. Ideal for celebrations or cozy indulgences, this simple recipe uses everyday pantry staples and fresh ingredients to create a delightful dessert that’s easy to customize and enjoy.

Ingredients

Scale

Main Ingredients

  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup milk or buttermilk
  • 1 cup fresh raspberries

Instructions

  1. Preheat and Prepare Your Pan: Set your oven to 350°F (175°C). Grease and flour an 8 or 9-inch round cake pan or line it with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure an even rise and consistent texture.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and sugar together until the mixture is light and fluffy, incorporating air for a perfect crumb.
  4. Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, mixing thoroughly after each addition. Then stir in the vanilla extract for a warm, aromatic note.
  5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry flour mixture in batches alternated with the milk or buttermilk, starting and ending with the dry ingredients, mixing just until combined to keep the batter smooth and tender.
  6. Fold in Fresh Raspberries: Gently fold in the fresh raspberries with a spatula, taking care not to break them up or overly discolor the batter to retain bursts of fruit throughout the cake.
  7. Bake Until Golden: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before serving.

Notes

  • Use room temperature butter, eggs, and milk for a smoother batter and better rise.
  • Fold raspberries in gently to avoid bursting and turning the batter pink.
  • Use an oven thermometer to maintain consistent baking temperature and avoid over- or underbaking.
  • Mix the batter just until combined to keep it light and tender.
  • Fresh raspberries provide the best texture and flavor, but frozen can be used if drained and tossed with flour.

Nutrition

Keywords: raspberry cake, fresh raspberry dessert, moist cake, fruity cake, simple baking recipe, homemade cake

Find it online: https://lillysplate.com/raspberry-cake/