Description
Savor the delightful burst of fresh raspberries and creamy vanilla in this moist, fluffy cake—perfect for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Cream Butter and Sugar: In another bowl, cream the softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, followed by the vanilla extract until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients while mixing on low speed until just combined.
- Fold in Raspberries: Gently fold in fresh raspberries with a spatula to maintain their integrity.
- Bake: Divide the batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 250
- Sugar: 23g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg