If you’re looking for a delightful dessert that combines the tartness of raspberries with the sweetness of cake, look no further than this raspberry cake recipe. Perfect for any occasion, this cake is sure to impress your family and friends. Let’s dive into the details!

Nutritional Value

Raspberries are not just delicious; they also offer numerous health benefits. Here’s a quick overview of the nutritional value per slice (1/12 of the cake):

• Calories: Approximately 220
• Protein: 3g
• Fat: 8g
• Carbohydrates: 34g
• Fiber: 2g
• Sugars: 12g
• Vitamin C: 30% of the daily value
• Antioxidants: High levels, contributing to overall health

This raspberry cake can be a guilt-free treat when enjoyed in moderation, thanks to the nutritional benefits of fresh raspberries.

Ingredients

To make this scrumptious raspberry cake, you will need the following ingredients:

• For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 1 cup fresh raspberries (plus extra for garnish)
• For the Frosting:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh raspberries for decoration

Instructions

Follow these simple steps to create your raspberry cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
5. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until fully combined. Gently fold in the fresh raspberries.
6. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Make the Frosting: In a bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
9. Assemble the Cake: Once the cake is cool, spread the whipped cream frosting on top and garnish with fresh raspberries.
10. Serve: Slice and enjoy your delightful raspberry cake!

Variations

Feel free to get creative with this raspberry cake recipe! Here are some fun variations:

• Chocolate Raspberry Cake: Add cocoa powder to the cake batter for a chocolate twist.
• Lemon Raspberry Cake: Incorporate lemon zest into the batter for a refreshing citrus flavor.
• Raspberry Almond Cake: Add almond extract and sliced almonds for an extra nutty flavor.
• Gluten-Free Raspberry Cake: Substitute all-purpose flour with a gluten-free blend.

Frequently Asked Questions

1. Can I use frozen raspberries instead of fresh? Yes, you can use frozen raspberries. Just ensure they are thawed and drained to prevent excess moisture in the cake.

2. How should I store the cake? Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

3. Can I make this cake in advance? Absolutely! You can bake the cake a day ahead and frost it just before serving for the best taste and texture.

4. Can I substitute buttermilk? Yes, you can make a buttermilk substitute by mixing ½ cup of milk with 1 teaspoon of vinegar or lemon juice and letting it sit for 5-10 minutes.

5. What can I serve with raspberry cake? This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

This raspberry cake recipe is a perfect blend of sweetness and tartness, making it a delightful dessert for any occasion. With its simple ingredients and easy steps, you can whip up a cake that not only tastes great but also looks stunning. Enjoy baking and sharing this delicious treat!