Description
A soft and tender raspberry cake with a buttery crumb and bursts of fresh raspberries, lightly dusted with powdered sugar and perfect for everyday baking.
Ingredients
Scale
- 1 ¾ cups (220 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (120 ml) milk
- 1 teaspoon vanilla extract
- 1 ½ cups (180 g) fresh raspberries
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8 inch round cake pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the milk and vanilla extract.
- Gradually fold in the dry ingredients until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then transfer to a rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- Do not overmix the batter to keep the cake tender.
- If using frozen raspberries, add them directly without thawing.
- The cake tastes even better the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: tender raspberry cake, raspberry cake recipe, soft raspberry cake, easy raspberry dessert, homemade raspberry cake