Raspberry Cakes for Two
Indulge in the perfect sweet treat for two with these delightful Raspberry Cakes for Two! Designed to bring a touch of elegance to small-batch baking, this easy dessert combines the rich flavors of fresh raspberries with a tender, buttery cake base, all made from scratch in just 25 minutes. Hints of vanilla and a light dusting of powdered sugar elevate these mini cakes into a romantic dessert or a simple indulgence for any occasion. Baked in ramekins for effortless portion control, these single-serving cakes are perfect for date nights, afternoon tea, or a satisfyingly sweet craving. With minimal ingredients and maximum flavor, this recipe ensures a fuss-free, delicious experience that’s bound to impress. Make sure to savor these raspberry-packed delights warm for the ultimate treat!
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Recipe Information
Ingredients
- 0.5 cup All-purpose flour
- 0.25 cup Granulated sugar
- 0.5 teaspoon Baking powder
- 0.125 teaspoon Salt
- 3 tablespoons Unsalted butter
- 2 tablespoons Whole milk
- 1 large Egg yolk
- 0.5 teaspoon Vanilla extract
- 0.25 cup Fresh raspberries
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease two ramekins (6-ounce capacity each) or line them with parchment paper.
In a small mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a microwave-safe bowl or small saucepan, melt the butter until just liquid. Let it cool slightly.
Add the milk, egg yolk, and vanilla extract to the melted butter, and whisk until smooth and fully combined.
Pour the wet ingredients into the bowl with the dry ingredients and stir until a smooth batter forms. Be careful not to overmix.
Gently fold in the fresh raspberries, ensuring they’re evenly distributed without breaking them apart.
Divide the batter evenly between the two prepared ramekins, filling each about 2/3 of the way full.
Place the ramekins on a baking sheet and bake in the preheated oven for 13-15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Remove the ramekins from the oven and let the cakes cool for 5 minutes before carefully removing them from the ramekins (if desired).
Dust the tops with powdered sugar (optional) and serve warm. Enjoy your Raspberry Cakes for Two!
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 59.9 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 142 mg | 3% | |
*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.
