Raspberry Orange Cake
Brighten your dessert table with the exquisite Raspberry Orange Cake, a delightful fusion of citrusy orange zest and the natural sweetness of fresh raspberries. This moist and tender cake gets its refreshing flavor from freshly squeezed orange juice and a hint of vanilla, while the juicy raspberries add bursts of fruity goodness in every bite. Topped with a light dusting of powdered sugar, this elegant treat is perfect for brunch, tea time, or as a show-stopping dessert for special occasions. With just 20 minutes of prep time and straightforward steps, this raspberry orange cake recipe balances simplicity and sophistication for a crowd-pleasing bake.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.25 cups granulated sugar
- 3 pieces eggs, large
- 1 tablespoon orange zest
- 0.5 cups fresh orange juice
- 1 teaspoon vanilla extract
- 0.5 cups whole milk
- 1.5 cups fresh raspberries
- 2 tablespoons powdered sugar, for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, using an electric mixer on medium speed, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the orange zest, fresh orange juice, and vanilla extract until thoroughly combined.
On low speed, gradually mix in the dry ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Gently fold the fresh raspberries into the batter, being careful not to crush them.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the cake with powdered sugar for garnish before serving.
Slice and enjoy your Raspberry Orange Cake!
Nutrition Facts
Calories |
3445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 2317 mg | 101% | |
| Total Carbohydrate | 470.4 g | 171% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 276.2 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 175 mg | 13% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 761 mg | 16% | |
*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.
