Description
Experience the magic of summer with this moist, tender raspberry cake. Easy to make and family-friendly, this recipe from Eminent Recipes showcases fresh ingredients with a delightful burst of berry flavor throughout and on top. Perfect for any occasion, it’s a simple yet impressive dessert.
Ingredients
2 cups all-purpose flour
1.5 cups granulated sugar
2.5 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup milk
1 cup fresh raspberries, chopped
1 cup fresh raspberries, whole
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add softened butter and mix on low speed until crumbly.
In a separate bowl, whisk together eggs, vanilla extract, and milk.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Gently fold in the chopped raspberries.
Pour batter into the prepared cake pan.
Arrange the whole raspberries on top of the batter.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
For an even more intense raspberry flavor, you can add a tablespoon of raspberry jam to the batter. This cake is best served fresh, but can be stored in an airtight container at room temperature for up to 3 days. A dusting of powdered sugar or a light glaze can be added once cooled.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg