Ingredients
- 📌 2 cups fresh or frozen raspberries
- 📌 1 1/2 cups all-purpose flour
- 📌 1 teaspoon baking powder
- 📌 1/4 teaspoon salt
- 📌 1/2 cup unsalted butter, softened
- 📌 1 cup granulated sugar
- 📌 2 large eggs
- 📌 1 teaspoon vanilla extract
- 📌 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose 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 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, mixing just until combined. Be careful not to overmix.
- Gently fold in the fresh or frozen raspberries, taking care not to crush them.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, you can serve the raspberry cake as is or top it with a raspberry glaze, whipped cream, or a dusting of powdered sugar.
- Prep Time: 15 minutes
- Baking Time: 40-45 minutes
- Category: Dessert
- Cuisine: Americans
Nutrition
- Serving Size: 8 servings
- Calories: 289
- Sugar: 26g
- Fat: 12g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
Keywords: Mouthwatering Raspberry Cake Recipe