Raspberry Swirl Cake
Delight in the elegance of a Raspberry Swirl Cake, a visually stunning and flavor-packed dessert perfect for any occasion. This moist and tender cake combines the buttery richness of a classic vanilla base with vibrant swirls of fresh raspberry puree, creating a harmonious balance of sweet and tangy flavors in every bite. The key to this cake's charm lies in the artful swirling technique, which not only infuses the batter with pops of natural berry goodness but also gives it a show-stopping marbled appearance. With minimal prep and simple ingredients like fresh raspberries, vanilla, and a hint of lemon, this cake is as easy to make as it is impressive to serve. Perfect for brunch, tea parties, or a sweet after-dinner treat, garnish it with powdered sugar or fresh berries for an extra touch of elegance. Bake your way to a homemade masterpiece that’s sure to wow your guests and satisfy your sweet cravings!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 1 cup fresh raspberries
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the flour mixture. Mix until just combined.
In a blender or food processor, puree the fresh raspberries with the powdered sugar and lemon juice until smooth. Strain through a fine mesh sieve to remove the seeds if desired.
Pour half of the cake batter into the prepared pan and spread it evenly. Drizzle half of the raspberry puree over the batter and use a toothpick or skewer to gently swirl the puree into the batter. Repeat with the remaining batter and raspberry puree.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before serving.
Optionally, garnish with fresh raspberries or a dusting of powdered sugar for a beautiful finish.
Nutrition Facts
Calories |
4702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.6 g | 287% | |
| Saturated Fat | 132.5 g | 662% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 1633 mg | 71% | |
| Total Carbohydrate | 625.5 g | 227% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 382.8 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 534 mg | 41% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1209 mg | 26% | |
*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.
