Raspberry Cake Recipe
This Raspberry Cake Recipe brings sweet and tangy flavors together perfectly. Fresh raspberries create a moist, flavorful cake that everyone loves.
Equipment
- Mixing bowls
- Electric mixer
- 9-inch cake pan
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1½ cups sugar
- ½ cup butter softened
- 3 eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups fresh raspberries
Instructions
- Preheat your oven to 350°F.
- Grease the cake pan well.
- Mix butter and sugar until fluffy.
- Add eggs one at a time.
- Beat until everything combines smoothly.
- Mix flour, baking powder, and salt separately.
- Add dry ingredients to wet mixture alternately.
- Pour in milk gradually while mixing.
- Stir in vanilla extract gently.
- Fold raspberries in carefully.
- Pour batter into prepared pan.
- Bake for 45 minutes until golden.
- Insert toothpick to check doneness.
- Cool in pan for 10 minutes.
- Transfer to cooling rack completely.
Notes
- Use fresh raspberries for best flavor and texture
- Don't overmix the batter to keep cake light
- Dust raspberries with flour to prevent sinking
- Let cake cool completely before frosting
- Store in refrigerator for up to 5 days