Raspberry Cake Recipe
Soft, fluffy and bursting with raspberry goodness, this raspberry cake, scented with vanilla and lemon is the perfect balance of sweet and tart. This simple, but vibrant berry cake is the perfect cake for any occasion.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 sheet parchment paper
Ingredients
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- 1 zest from a large lemon
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
- 2 - 3 cups fresh raspberries cleaned and pat dry
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9 inch (23 cm) springform with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder and salt together until well combined.2 cups (240 g) all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl fitted with paddle attachment, cream together the butter and sugar on medium speed for 3 -4 minutes. Scrape down the sides and bottom of the bowl. With the mixer on low, cream in the eggs and vanilla extract until well combined. Scrape the bottom and sides of the mixing bowl. Finally, with the mixer on low, alternate mixing the dry ingredients and buttermilk into the wet ingredients in this order: dry, buttermilk, dry, buttermilk, dry.1 cup (200 g) granulated sugar, 1 zest from a large lemon, ½ cup (113 g) unsalted butter, softened , 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , 1 cup (240 ml) buttermilk, room temperature
- When all the ingredients have been mixed together until almost all the flour has been mixed in, mix in 1 cup of raspberries. It’s best to do this by hand using a silicone spatula or spoon.Evenly spread the buttery raspberry cake batter into the prepared pan. Top with the cake with reserved (2 cups) raspberries and 1 - 2 tablespoons of sugar if you like.2 - 3 cups fresh raspberries
- Bake the raspberry filled cake for 45 - 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake pan in the pan for 10 - 15 minutes. Gently remove the cake from the pan and allow it to cool for 10 - 15 additional minutes. Transfer the raspberry cake to a serving plate, top with powdered sugar, slice and enjoy.
Notes
Store: Place the raspberry vanilla cake in an airtight container at room temperature for up to 1 day. Then the cake should be transferred to the fridge for up to another 2 - 3 days.
Serve: This raspberry cake is best served as is or with a dusting of powdered sugar. It is also delicious topped with freshly whipped cream or strawberry whipped cream.
Raspberries: Fresh raspberries work best for this cake recipe. If you use frozen berries, there is no need to thaw them prior to baking the cake. If you use frozen berries, reduce the total amount to 2 cups, toss all the berries in flour and fold into the cake batter. The frozen berries will result in a longer baking time.
- If you prefer to have only raspberries on the top of the cake, skip folding the (1 cup) raspberries into the cake batter and use 2 cups on the top as written in the recipe. Alternatively, fold 2 cups of raspberries (tossed in 1 tablespoon flour) into the cake batter
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