Ingredients for Raspberry Cake
- Unsalted Butter
- 1 ¾ cups granulated sugar
- Egg
- All Purpose Flour
- 2 teaspoons baking powder
- Baking Soda
- ½ teaspoon salt
- Buttermilk
- Fresh Raspberries
- Whipped Topping
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How to Make Raspberry Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared cake pan and spread evenly.
- Arrange the remaining raspberries on top of the batter.
- Bake for 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
111g
Fat
20g
Carbs
18g
