Description
A delightful dessert featuring layers of moist cake and fresh raspberries, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 2 cups fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a separate bowl, beat the softened butter and granulated sugar until fluffy.
- Add eggs one at a time along with the vanilla extract.
- Gradually add the dry mixture to the butter mixture, alternating with the milk.
- Gently fold in the fresh raspberries.
- Divide the batter into the prepared pans and bake for 25-30 minutes.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with your favorite frosting or whipped cream, and top with more raspberries if desired.
Notes
For best results, use room temperature ingredients. This cake can be made a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg