Description

Raspberry cake is a delightful treat that combines the sweet-tart flavor of fresh raspberries with a light, fluffy sponge. Perfect for celebrations or a simple indulgence, this cake is sure to impress family and friends alike. Its vibrant color and rich taste make it an ideal centerpiece for any gathering. Whether enjoyed as an everyday dessert or dressed up for a special occasion, this raspberry cake brings joy with every slice.

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups granulated sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
3 large eggs (room temperature)
1 tsp vanilla extract
1 cup fresh raspberries (or frozen without thawing)
½ cup milk
2 cups powdered sugar (for frosting)
8 oz cream cheese (for frosting)

Instructions

Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat softened butter and granulated sugar until light and fluffy.
Add eggs one at a time and mix in vanilla extract.
Gradually mix the dry ingredients into the butter mixture, alternating with milk until just combined.
Gently fold in the raspberries to maintain their shape.
Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
Frost with cream cheese icing made from powdered sugar and cream cheese.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 28g
Sodium: 210mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: <0.1g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: For added moisture, consider incorporating sour cream or yogurt into the batter. Experiment by substituting raspberries with other berries like strawberries or blueberries. Enhance flavor by adding lemon zest to the batter.