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Raspberry Vanilla Cake

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4.2 from 21 reviews

Raspberry Vanilla Cake is a soft and fluffy layered dessert featuring the perfect blend of sweet vanilla and fresh, tart raspberries. This American classic is ideal for celebrations or casual gatherings, offering a refreshing summer flavor that’s both visually appealing and delicious. Easy to bake with simple ingredients, it’s sure to impress with its moist texture and vibrant fruitiness.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 2 tsp pure vanilla extract

Fruit

  • 1 cup fresh raspberries

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans to ensure the cake layers release easily after baking.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until combined evenly to distribute leavening and flavor.
  3. Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes fluffy and light, about three minutes. This step helps to incorporate air for a tender cake texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to maintain smoothness. Stir in the pure vanilla extract for fragrant flavor.
  5. Combine Wet and Dry Ingredients: Gradually mix the dry ingredient blend into the wet mixture, stirring gently until the batter is just combined to avoid overmixing, which can toughen the cake.
  6. Fold in Raspberries: Carefully fold in fresh raspberries, taking care not to break them to preserve bursts of tartness within the batter.
  7. Bake the Cake: Pour the batter evenly into the prepared pans and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.

Notes

  • Use fresh raspberries for the best flavor and texture; frozen raspberries may make the batter watery.
  • For extra moisture, consider brushing the cake layers with a simple syrup before frosting.
  • Allow the cakes to cool completely before removing from pans to avoid breakage.
  • This cake pairs wonderfully with whipped cream, cream cheese frosting, or a dusting of powdered sugar.
  • To prevent berries from sinking during baking, toss them lightly in flour before folding into the batter.

Find it online: https://yumfoodusa.com/raspberry-vanilla-cake/