Oh So Simple Raspberry Cake
Delight your taste buds with the "Oh So Simple Raspberry Cake," a perfect balance of tender crumb and vibrant berry sweetness that’s as easy to make as it is delicious. With just 15 minutes of prep time, this stunning dessert combines pantry staples like all-purpose flour, butter, and sugar, with the burst of fresh raspberries for a naturally fruity twist. The batter, infused with a hint of vanilla, bakes to golden perfection in under 40 minutes, creating a light and moist cake that's ideal for casual gatherings or special occasions. Top it off with a dusting of powdered sugar for a touch of elegance, and enjoy it as a scrumptious snack, indulgent dessert, or even a delightful accompaniment to your morning coffee. This simple yet stunning cake is sure to become a go-to favorite for raspberry lovers everywhere!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Granulated sugar
- 115 grams Unsalted butter
- 2 large Eggs
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 120 milliliters Whole milk
- 150 grams Fresh raspberries
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the flour and baking powder. Set aside.
In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the fresh raspberries with a spatula, being careful not to crush them.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar if desired. Slice and serve!
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 346.8 g | 126% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 178.9 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 298 mg | 23% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 798 mg | 17% | |
*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.
