Raspberry butter cake is a delicious dessert that combines the rich, buttery flavor of cake with the sweet tartness of raspberries. Here’s a recipe for you to try at home:
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions:
- Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with butter or non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the milk and vanilla extract, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the raspberries, being careful not to crush them.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and serve the raspberry butter cake with whipped cream or a dusting of powdered sugar, if desired.
Enjoy your delicious raspberry butter cake!