Summer Raspberry Cake Recipe
This summer raspberry cake recipe because it is light, fluffy, and naturally sweetened by fresh raspberries. The cake has a tender texture that melts in the mouth while the raspberries add bursts of juicy flavor in every slice.It comes together with simple ingredients found in most kitchens and does not require complicated techniques, making it approachable for beginners and experienced bakers alike.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- 8-inch cake pan
- Cooling rack
- Sieve for powdered sugar
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons baking powder
- 2 cups fresh raspberries
- ½ cup unsalted butter softened
- ½ cup milk or buttermilk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
Step 1: Get Your Oven and Pan Ready
- Turn the oven on to 350°F (175°C). Grease an 8-inch cake pan with butter or oil and lightly sprinkle some flour over it or just line it with parchment paper for easier cleanup.
Step 2: Prep the Dry Ingredients
- In a bowl, mix the flour, baking powder, and salt. Give it a good stir and set it aside.
Step 3: Cream Butter and Sugar
- In a big mixing bowl, beat the softened butter with the sugar until it’s fluffy and pale. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
Step 4: Combine Everything
- Add the dry ingredients to your butter mixture gradually, alternating with the milk or buttermilk. Mix until it’s smooth, but don’t over mix.
Step 5: Add the Raspberries
- Gently fold in the fresh raspberries. Try not to crush them. Pour the batter into your prepared pan and smooth the top.
Step 6: Bake and Cool
- Bake for 40–45 minutes. Check by poking a toothpick in the center—it should come out clean. Let the cake cool in the pan for 10 minutes, and then move it to a wire rack to cool completely. Dust with powdered sugar if you like before serving.
Notes
Note: Use fresh, ripe raspberries for the best flavor. If raspberries are very juicy, gently toss them in a teaspoon of flour before folding into the batter to prevent sinking.