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Ultimate Raspberry Cake

A delightful and easy-to-make raspberry cake bursting with flavor and topped with powdered sugar, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Baking, Dessert, Sweet
Cuisine: American, Bakery
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 3.5 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1.5 cups sugar
  • 1 cup milk Dairy-free alternatives like almond milk can be used.
  • 1 teaspoon vanilla extract
  • 2 cups fresh raspberries Frozen raspberries can be substituted, but may release more moisture.
For Dusting
  • to taste Powdered sugar For dusting before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together.
  3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs (if using) one at a time, followed by the vanilla extract.
  5. Slowly alternate adding the dry mixture with the milk into the butter mixture, starting and ending with the flour mixture. Mix just until incorporated.
  6. Gently fold in the fresh raspberries.
Baking
  1. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
  2. Bake in your preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Once baked, allow the cake to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.
  4. Dust with powdered sugar before serving.

Notes

Your Ultimate Raspberry Cake can be stored at room temperature for up to three days, covered with plastic wrap. Refrigerate leftovers for up to a week or freeze slices for up to three months. Reheat in the microwave or a preheated oven.