Description
A light and fluffy cake bursting with fresh raspberries, perfect for a sweet treat any time of year. This easy-to-make cake is ideal for dessert or a special occasion.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, until fully combined.
- Gently fold in raspberries to avoid crushing them.
- Pour batter into prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely
Notes
- For an extra touch, dust the cooled cake with powdered sugar or top with whipped cream.
- You can also substitute the raspberries for blueberries or blackberries for a different berry flavor.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes