Raspberry Cake
Indulge in the luscious flavors of our raspberry cake, a delightful dessert that perfectly balances sweetness and tartness. With layers of fluffy cake and fresh raspberries, this treat is not only visually appealing but also incredibly satisfying. Whether for a birthday, celebration, or just a sweet craving, this raspberry cake will impress your guests and make your taste buds dance with joy.
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup milk
– 1 ½ cups fresh raspberries
– 1 teaspoon baking powder
– ½ teaspoon salt
– Whipped cream for topping
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is 20 minutes, and the cooking time is 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g of fat, 35g of carbohydrates, and 3g of protein. This is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 8-inch round cake pans.
3. In a mixing bowl, cream the softened butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, mixing well after each addition.
5. Add vanilla extract and milk, blending until smooth.
6. In another bowl, whisk together flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
8. Gently fold in the fresh raspberries.
9. Divide the batter evenly between the prepared pans.
10. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option. Additionally, use coconut cream instead of whipped cream for a dairy-free alternative.
Serving and Pairings
This raspberry cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve alongside a cup of tea or coffee for an exquisite afternoon treat.
Storage and Reheating
Store the raspberry cake in an airtight container in the refrigerator for up to 3 days. It can also be frozen, wrapped tightly, for up to 2 months. Just thaw in the refrigerator before serving.
Cooking Mistakes
- Don’t overmix the batter; it can make the cake dense.
- Ensure your oven is preheated for even baking.
- Use fresh raspberries for the best flavor.
- Allow the cakes to cool completely before frosting.
- Measure ingredients accurately for consistent results.
Helpful Tips
- For extra flavor, add lemon zest to the batter.
- Double the recipe for larger gatherings.
- Use a serrated knife for even cake slicing.
- Top with mint leaves for a fresh garnish.
FAQs
Can I use frozen raspberries?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them to avoid excess moisture in the batter.
How can I make this cake more decadent?
You can add chocolate chips to the batter or a layer of chocolate ganache for added richness.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and refrigerate until ready to frost and serve.
What can I use instead of eggs?
You can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or applesauce as an egg substitute.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is ready.
Conclusion
This raspberry cake is a delightful dessert that’s easy to make and perfect for any occasion. With its fresh raspberry flavor and light texture, it’s sure to become a favorite in your recipe repertoire. Enjoy every bite and share it with loved ones!
Raspberry Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ½ cups fresh raspberries
- 1 teaspoon baking powder
- ½ teaspoon salt
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans.
- In a mixing bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- Add vanilla extract and milk, blending until smooth.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh raspberries.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
