Ah, a Raspberry Cake—light, fruity, and perfect for spring or summer! Depending on the style, it can be a moist layer cake with raspberry filling, a simple bundt with fresh raspberries, or even a cream cheese swirl cake. Here’s a classic, crowd-pleasing version:
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1 ½ cups fresh or frozen raspberries
For the frosting (optional):
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
- ¼ cup raspberry puree or finely mashed raspberries
Instructions
1. Make the Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
- Beat in eggs one at a time, then add vanilla.
- Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
- Gently fold in raspberries, being careful not to break them up too much.
2. Bake the Cake
- Divide batter evenly between prepared pans.
- Bake 25–30 minutes, or until a toothpick inserted comes out clean.
- Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
3. Make the Frosting (Optional)
- Cream butter in a bowl. Gradually add powdered sugar.
- Add milk and vanilla until smooth.
- Stir in raspberry puree for a natural color and flavor.
4. Assemble
- Place one cake layer on a serving plate, spread a layer of frosting (or raspberry preserves) over it.
- Top with the second layer and frost the top and sides.
- Optional: garnish with fresh raspberries or a light dusting of powdered sugar.
💡 Tips:
- Toss frozen raspberries in a little flour before folding in to prevent them from sinking.
- For extra tartness, swirl in some lemon zest.
- If you want a lighter version, this cake can also be baked in a bundt pan and dusted with powdered sugar instead of frosting.
If you want, I can also give a super-moist, raspberry-studded sheet cake version that’s perfect for potlucks and large gatherings.
Do you want me to share that version too?
