Description
This Raspberry Cake is soft, moist, and filled with bursts of juicy raspberries in every bite. A simple, homemade cake perfect for spring gatherings, brunch, or a fruity dessert craving.
Ingredients
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/3 cup sour cream
1/4 cup milk
1 teaspoon vanilla extract
1 and 1/4 cups fresh raspberries (or frozen, not thawed)
Optional: powdered sugar for dusting
Instructions
1. Preheat oven to 350°F (177°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each. Stir in sour cream, milk, and vanilla.
5. Gradually mix in dry ingredients until just combined. Do not overmix.
6. Gently fold in raspberries with a spatula.
7. Pour batter into prepared pan and spread evenly.
8. Bake for 35–40 minutes or until a toothpick inserted comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Dust with powdered sugar before serving, if desired.
Notes
Toss raspberries with a teaspoon of flour before folding in to prevent sinking.
You can use frozen raspberries, but do not thaw them before adding to the batter.
Store Raspberry Cake in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 19g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 70mg
Keywords: raspberry cake, raspberry dessert, homemade raspberry cake, spring cake, fruity cake recipe