Raspberry Cake Recipe
Introduction
This Raspberry Cake is a delightful blend of tender crumb and fresh fruit flavor, perfect for any occasion. With juicy raspberries folded into a moist batter, it offers a simple yet impressive dessert that’s easy to make at home.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup fresh raspberries (plus extra for garnish)
- Powdered sugar (for dusting)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Step 2: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3: In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 5: Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Mix until just combined.
- Step 6: Gently fold in the fresh raspberries, being careful not to mash them.
- Step 7: Pour the batter into the prepared cake pan and spread it evenly.
- Step 8: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Step 9: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Step 10: Once cooled, dust the top with powdered sugar and garnish with extra raspberries.
Tips & Variations
- For added flavor, gently toss raspberries in a little flour before folding them into the batter to help prevent sinking.
- Substitute buttermilk with an equal amount of milk mixed with 1 tablespoon of lemon juice or vinegar if needed.
- Top the cake with whipped cream or a simple cream cheese frosting for a richer dessert.
- Use frozen raspberries if fresh are not available, but do not thaw them before adding to the batter to avoid excess moisture.
Storage
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. Before serving, allow refrigerated cake to come to room temperature or warm slightly for the best texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries if fresh ones are not available. Do not thaw them before mixing to avoid making the batter watery. Fold them in directly while still frozen.
What if I don’t have buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using it in the recipe.
PrintRaspberry Cake Recipe
This delightful Raspberry Cake combines a moist, buttery sponge with the tart freshness of raspberries, finished with a light dusting of powdered sugar. Perfect for dessert or afternoon tea, this classic recipe yields a beautiful cake that is easy to make and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Fruits and Garnish
- 1 cup fresh raspberries (plus extra for garnish)
- Powdered sugar (for dusting)
Instructions
- Preheat Your Oven: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then stir in the vanilla extract for flavor.
- Mix in Dry Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Fold in Raspberries: Carefully fold in the fresh raspberries using a spatula, being careful not to crush them and cause the batter to turn pink or watery.
- Pour Batter into Pan: Pour the batter evenly into the prepared cake pan and spread it out smoothly to ensure even baking.
- Bake: Bake the cake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating it’s fully cooked.
- Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes to allow it to set, then transfer the cake to a wire rack to cool completely to room temperature.
- Dust with Powdered Sugar: Once the cake is completely cooled, dust the top with powdered sugar and garnish with the extra fresh raspberries for an elegant finishing touch.
Notes
- Be gentle when folding in raspberries to prevent them from breaking and coloring the batter.
- Use fresh raspberries for the best flavor and texture; frozen raspberries may add extra moisture.
- Make sure the butter is softened to room temperature for easier creaming.
- If buttermilk is not available, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk and letting it sit for 5 minutes.
- To check for doneness, avoid opening the oven door in the first 20 minutes to allow even baking.
- This cake pairs well with whipped cream or a light raspberry glaze for extra indulgence.
Keywords: Raspberry Cake, Berry Dessert, Moist Cake, Homemade Cake, Classic Cake Recipe
