EASY RASPBERRY CAKE RECIPE
Discover the joy of simplicity with our easy raspberry cake—soft, sweet, and effortlessly delicious, it's a delightful treat that balances fruity goodness, perfect for any occasion."
Ingredients
- ⅓ cup butter softened
- 1 cup granulated sugar 3/4 cup if desired less sweet
- 1.5 teaspoon vanilla extract
- 1 egg
- 1⅔ cup all-purpose flour
- 1¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- 1.5 cups raspberry - chopped for folding into the batter
- 1/2 cup for topping the cake
- Powdered sugar for icing
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your cake pan and line it with parchment paper for easy removal.
- Creaming the Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes using an electric mixer.
- Adding Vanilla and Egg: Beat in the vanilla extract and add the egg. Continue mixing until well combined.
- Combining Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Alternate Mixing: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined.
- Folding in Raspberries: Gently fold in 1½ cups of raspberries into the batter. Reserve the remaining ½ cup for topping.
- Baking: Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the remaining raspberries on top. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cooling: Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. Let it cool completely before adding the final touch.
- Finishing Touch: Dust the cooled cake with powdered sugar for a beautiful finishing touch.