Raspberry Cake

This Raspberry Cake is a soft, light, and flavorful dessert that’s perfect for any occasion. With the sweetness of sugar, the tanginess of fresh raspberries, and a tender crumb, it’s a delightful treat to enjoy with a cup of tea or as a centerpiece at a gathering. The cake is simple to prepare and will surely impress with its natural fruity flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 1/2 cups fresh raspberries

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the milk until combined.
6. Gently fold in the fresh raspberries, being careful not to crush them.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

• Servings: 8 slices
• Prep Time: 15 minutes
• Cooking Time: 30-35 minutes
• Total Time: 45-50 minutes

Variations

• Add lemon zest: For a citrusy twist, add lemon zest to the batter for a fresh flavor boost.
• Substitute other berries: If raspberries are out of season, you can substitute with blackberries, blueberries, or strawberries.
• Make it dairy-free: Swap the butter and milk for plant-based alternatives like coconut oil and almond milk to make it dairy-free.

Storage/Reheating

• Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days.
• Freezing: If you have leftover cake, wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw at room temperature before serving.
• Reheating: Gently reheat slices in the microwave for 10-15 seconds if desired.

10 FAQs

1. Can I use frozen raspberries? Yes, frozen raspberries can be used. Just ensure they are thawed and drained to avoid excess moisture in the batter.
2. What can I use instead of eggs? You can use a flax egg or applesauce as an egg substitute. Use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg.
3. Can I make this cake in a different pan? Yes, you can use a square pan or a muffin tin. Just adjust the baking time accordingly.
4. How do I prevent the raspberries from sinking to the bottom? Toss the raspberries in a little flour before folding them into the batter. This helps distribute them evenly throughout the cake.
5. Can I frost this cake? Yes, you can frost this cake with whipped cream, cream cheese frosting, or a simple dusting of powdered sugar.
6. Can I reduce the sugar in this recipe? Yes, you can reduce the sugar by about 1/4 cup if you prefer a less sweet cake.
7. How do I know when the cake is done? When a toothpick inserted into the center comes out clean or with just a few crumbs, the cake is done.
8. Can I use a bundt pan instead of a round cake pan? Yes, you can use a bundt pan. Just ensure that you grease and flour it properly and monitor the baking time.
9. How do I prevent the cake from sticking to the pan? Grease the pan thoroughly and coat it with flour, or use parchment paper to line the bottom for easy removal.
10. Can I make this cake in advance? Yes, this cake keeps well for a couple of days at room temperature, and it can also be frozen for later enjoyment.

Conclusion

This Raspberry Cake is a delightful dessert that perfectly balances sweetness and tartness. The soft texture and the burst of fresh raspberries make it a standout treat for any occasion. Whether you’re enjoying it with a cup of coffee or serving it at a gathering, it’s sure to be a crowd-pleaser. Simple to make and full of flavor, this cake is a must-try for any home baker.

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