Indulge in the delightful combination of sweet vanilla and tangy raspberries with this Vanilla Raspberry Cake recipe.
Perfect for any occasion, this moist and fluffy cake is bursting with fresh raspberry flavor and hints of fragrant vanilla.
Whether you’re celebrating a special milestone or simply craving a slice of something sweet, this Vanilla Raspberry Cake is sure to impress.
With its vibrant color and irresistible taste, it’s the perfect dessert to share with family and friends.
Plus, it’s easy to make and can be customized with your favorite frosting or toppings.
Get ready to delight your taste buds with this delicious treat!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh raspberries
For the Frosting (Optional):
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions:
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until well combined.
Gently fold in the fresh raspberries until evenly distributed throughout the batter.
Bake the Cake:
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Frosting (Optional):
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and milk, and beat until smooth and fluffy.
Assemble the Cake:
Once the cake has cooled completely, frost the top and sides with the prepared frosting, if desired.
Garnish with additional fresh raspberries or other decorations of your choice.
Serve and Enjoy:
Slice the Vanilla Raspberry Cake and serve it as a delicious dessert or sweet treat for any occasion!
Nutritional Facts:
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 60mg
- Sodium: 180mg
- Total Carbohydrate: 40g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 3g
FAQs:
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries in this recipe. Just be sure to thaw and drain them before folding into the batter.
Can I make this cake ahead of time?
Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to 2 days before frosting and serving.
Can I substitute the buttermilk with regular milk?
Yes, you can use regular milk as a substitute for buttermilk. Simply add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes to sour before using.
How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Can I use a different type of frosting?
Absolutely! Feel free to use your favorite frosting recipe or store-bought frosting to customize the cake to your liking.