Easy Raspberry Cake
Delightfully simple yet irresistibly flavorful, this Easy Raspberry Cake is your go-to dessert for any occasion. Bursting with the bright tartness of fresh raspberries, this moist and tender cake strikes the perfect balance of sweetness and fruity zing. Made from pantry staples like all-purpose flour, sugar, butter, and vanilla, it's easy to whip up in just 15 minutes of prep time. The recipe incorporates a unique layering of berries—folding some into the batter and arranging others on top—for a stunning presentation and a pop of fresh raspberry in every bite. Finished with a light dusting of powdered sugar, this homemade cake is as beautiful as it is delicious. Perfect as a tea-time treat, simple dessert, or even a casual brunch centerpiece, this crowd-pleaser is sure to become a family favorite. Keywords: raspberry cake, easy cake recipe, simple dessert, fresh raspberry cake.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 2 large eggs
- 0.75 cups milk
- 1 teaspoons vanilla extract
- 1.5 cups fresh raspberries
- 2 tablespoons powdered sugar (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold in 1 cup of the fresh raspberries, being careful not to crush them.
Pour the batter into the prepared cake pan and spread it evenly. Scatter the remaining 0.5 cups of raspberries over the top of the batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
2900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 434.6 g | 158% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 233.5 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 390 mg | 30% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
