Raisin Sheet Cake
Indulge in the cozy, nostalgic charm of a Raisin Sheet Cake—a moist and tender dessert packed with plump, juicy raisins and warm hints of cinnamon. This easy-to-make cake comes together in just under an hour, making it perfect for weeknight baking or special occasions. The batter, enriched with creamy buttermilk and a combination of granulated and brown sugar, bakes to perfection in a 9x13-inch pan, yielding 12 generous servings. Each slice can be dusted with a delicate layer of powdered sugar for an elegant touch. Whether served with a cup of tea or as a simple after-dinner treat, this raisin-packed delight promises to be a heartwarming hit. Perfect for fans of classic, old-fashioned desserts, this sheet cake is a celebration of homey flavors and the ultimate comfort bake!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 3 pieces Eggs, large
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 1.5 cups Raisins
- 2 tablespoons Powdered sugar (for optional dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
Fold in the raisins gently using a spatula to ensure they are evenly distributed throughout the batter.
Pour the batter into the prepared pan and spread it out evenly using a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Allow the cake to cool completely in the pan on a wire rack.
Optional: Dust the top of the cooled cake lightly with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
4469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 3294 mg | 143% | |
| Total Carbohydrate | 709.0 g | 258% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 482.1 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 694 mg | 53% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2779 mg | 59% | |
*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.
