Raspberry Cake
A tender, buttery cake studded with fresh raspberries and finished with a snowy dusting of powdered sugar. Simple to make and perfect for any occasion.
- Total time
- 50 min
- Servings
- 8
- Calories
- 320
- Protein
- 5g
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 cup fresh raspberries
Instructions
- 1
Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- 2
In a medium bowl, whisk together 1.5 cups flour, 1.5 tsp baking powder, and 0.25 tsp salt.
- 3
In a large bowl, beat 0.5 cup softened butter and 0.75 cup sugar until light and fluffy, about 3 minutes. Add 2 eggs one at a time, beating well after each.
- 4
Add the flour mixture to the butter mixture in three additions, alternating with 0.5 cup milk, starting and ending with flour. Mix until just combined; the batter will be thick.
- 5
Gently fold in 1 cup fresh raspberries, being careful not to overmix. Pour batter into the prepared pan and smooth the top.
- 6
Bake until golden and a toothpick inserted in the center comes out clean, 35-40 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 7
Dust the cooled cake with powdered sugar before serving.
Tools you’ll need
- 9-inch round cake pan
- mixing bowls
- electric mixer
- whisk
- spatula
- wire rack
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