Raspberry Cake
If you’re a fan of fruity desserts, this raspberry cake is a must-try! Bursting with the sweet and tangy flavor of fresh raspberries, this cake is not only visually stunning but also incredibly delicious. Ideal for celebrations or a simple afternoon treat, this cake will impress friends and family alike. Let’s dive into the delightful world of baking this raspberry cake!
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups sugar
– ½ cup unsalted butter, softened
– 1 cup milk
– 3 large eggs
– 1 ½ teaspoons baking powder
– ½ teaspoon baking soda
– 1 teaspoon vanilla extract
– 2 cups fresh raspberries
– A pinch of salt
Servings and Cooking Time
This recipe makes approximately 8 servings. Preparation time is about 20 minutes, and cooking time is around 30-35 minutes.
Nutritional Value
Each serving (1 slice) of raspberry cake contains approximately 280 calories, 10g of fat, 42g of carbohydrates, and 3g of protein. Note that these values may vary based on specific ingredients used.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract.
5. In another bowl, combine flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with milk.
7. Gently fold in the fresh raspberries, being careful not to crush them.
8. Divide the batter evenly between the prepared pans.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option. Additionally, if fresh raspberries are unavailable, frozen ones can be used, but make sure to thaw and drain them first to avoid excess moisture.
Serving and Pairings
This raspberry cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing touch, serve it alongside a cup of herbal tea or sparkling water.
Storage and Reheating
Store leftover raspberry cake in an airtight container in the refrigerator for up to 3 days. You can also freeze slices wrapped in plastic wrap for up to 2 months. To reheat, let it thaw in the fridge overnight and enjoy at room temperature or warmed slightly in the microwave.
Cooking Mistakes
– Overmixing the batter can lead to a dense cake.
– Not greasing the pans properly can cause sticking.
– Using cold ingredients can affect the batter’s texture.
– Allowing the cake to cool in the pan for too long may result in sogginess.
– Not measuring ingredients accurately can alter the final product.
Helpful Tips
– Use room temperature ingredients for a smoother batter.
– Gently fold in raspberries to maintain their shape.
– Decorate the cake with extra raspberries for a stunning presentation.
– Experiment with adding lemon zest for a citrus twist.
– Ensure the cakes are completely cool before frosting.
FAQs
Can I use frozen raspberries for this recipe?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding to the batter to prevent excess moisture.
How can I make this cake more visually appealing?
Decorate with fresh raspberries, mint leaves, or a light dusting of powdered sugar for a beautiful presentation.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and store them in the refrigerator until you’re ready to frost and serve.
What type of frosting works best?
A light cream cheese frosting or whipped cream pairs wonderfully with raspberry cake, enhancing its fruity flavor.
Is this recipe suitable for gluten-free diets?
Yes, by substituting all-purpose flour with a gluten-free blend, you can easily make this cake gluten-free.
Conclusion
This raspberry cake is a delightful dessert that combines the sweetness of cake with the tanginess of fresh raspberries. Perfect for any occasion, it’s sure to become a favorite in your recipe collection. Enjoy every bite of this scrumptious treat!
Raspberry Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter softened
- 1 cup milk
- 3 large eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.