Raspberry Cake Recipe

Step 1: Prepare the Ingredients

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.

Step 2: Mix Wet Ingredients

In a large bowl, beat 1/2 cup of unsalted butter (softened) and 1 cup of sugar until light and fluffy. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.

Step 3: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, alternating with 1/2 cup of milk, beginning and ending with the flour mixture. Fold in 1 cup of fresh raspberries.

Step 4: Bake the Cake

Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 5: Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, you can dust the top with powdered sugar for a finishing touch. Serve and enjoy!