Description
A golden-crisp vanilla cake layered with fresh raspberries, balancing acid and sweetness. Perfect for holidays or weekend treats, this fail-safe dessert boasts a tender crumb and juicy berry burst in every bite.
Ingredients
⅓ cup (70 g) softened butter
¾ cup (150 g) granulated sugar
1 teaspoon vanilla extract
1 egg
1⅔ cups (208 g) all-purpose flour
1¼ teaspoons baking powder
½ teaspoon salt
¾ cup (187 g) milk
2 cups raspberries, divided
Instructions
Preheat oven to 350°F (180°C). Grease and line a 9-inch round cake pan with parchment paper.
In a bowl, cream softened butter and sugar until fluffy. Add vanilla and beaten egg, mixing until smooth.
In separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to butter mixture, alternating with milk (1/3 at a time).
Fold in 1 cup of drained raspberries (fresh or thawed). Pour batter into prepared pan.
Top with remaining 1 cup raspberries, gently pressing into batter. Bake 25–30 minutes, or until golden and a toothpick comes out clean.
Cool in pan 10 minutes, then transfer to wire rack. Slice and serve warm or at room temperature.
Notes
Use parchment paper under cake to prevent sticking.
Frozen berries must be thawed and patted dry to avoid sogginess.
Egg substitute: 3 tablespoons unsweetened applesauce.
Vegan option: Use non-dairy butter and plant-based milk.
Store leftovers in airtight container up to 3 days.
- Prep Time: 25
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American Dessert
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 190
- Sugar: 16g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg