Red Raspberry Cake
Delight your taste buds with this luscious Red Raspberry Cake, a dessert that combines tender, buttery layers with the burst of fresh raspberries in every bite. Perfectly moist thanks to creamy buttermilk, this cake achieves a balanced sweetness with a hint of vanilla and a pop of tangy berry flavor. With minimal prep time and a straightforward approach, this recipe delivers a crowd-pleaser that’s ideal for celebrating special occasions or simply elevating your weekend baking routine. Serve it plain or dusted with powdered sugar for a rustic yet elegant finish that highlights its fruity charm. Whether enjoyed as an afternoon snack or a show-stopping dessert, this Red Raspberry Cake is as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1.5 cups fresh raspberries
- 2 tablespoons powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and buttermilk to the wet mixture in three additions, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Gently fold the fresh raspberries into the batter using a spatula, taking care not to crush the berries.
Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake(s) from the oven and let cool in the pan(s) for 10 minutes. Then, transfer to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar for a decorative finish, if desired, before slicing and serving.
Nutrition Facts
Calories |
4255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 3209 mg | 140% | |
| Total Carbohydrate | 634.4 g | 231% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 387.4 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 491 mg | 38% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1192 mg | 25% | |
*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.
