Description
A moist and flavorful layer cake featuring fresh raspberries, perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 cup fresh raspberries
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients.
- Gently fold in the fresh raspberries.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost the layers with your favorite raspberry buttercream and stack them.
Notes
Use ripe raspberries for the best flavor; store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 5g