Description
A soft and moist raspberry cake bursting with fresh raspberry flavor, lightly sweet and perfect for dessert or afternoon tea.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh or frozen raspberries
- 1 tbsp all-purpose flour (for coating raspberries)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Toss raspberries with 1 tablespoon flour and gently fold into the batter.
- Pour batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes until a toothpick inserted comes out clean.
- Cool completely before slicing.
Notes
- Frozen raspberries do not need to be thawed.
- Dust with powdered sugar or drizzle with glaze before serving.
- Store covered at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International