Raspberry Cake

This incredible raspberry cake is soft and fluffy, and jam-packed with fresh raspberries in every bite. It’s easy to make, yet it delivers a gourmet experience that will leave everyone asking for seconds.

Why you’ll love this recipe:

• Simplicity and Ease – This raspberry cake recipe is completely made by hand with no special equipment required, making it a breeze to whip up in a matter of minutes.
• Bursting with Fresh Flavors – The combination of the light and fluffy cake with sweet and tart raspberries creates a delightful contrast that’s both refreshing and satisfying. The addition of almond extract and sliced almonds adds crunch and an extra layer of flavor.
• Versatile and Crowd-Pleasing – This cake is perfect for a variety of occasions, from casual family gatherings to elegant dinner parties. Its versatile nature means it can be enjoyed on its own, with a dusting of powdered sugar, or paired with a dollop of whipped cream or ice cream for an extra treat.

Ingredients you’ll need and why:

• All-purpose flour – Provides structure to the cake, ensuring it has the right texture and consistency.
• Baking powder – Acts as a leavening agent, helping the cake rise and become light and fluffy.
• Salt – Enhances the flavors of the other ingredients and balances the sweetness in the cake.
• Vegetable oil – Keeps the cake moist and tender, contributing to its soft texture.
• Granulated sugar – Sweetens the cake and helps to create a tender crumb, while also helping to brown the cake during baking for a beautiful golden crust.
• An egg – Provides structure, stability, and moisture, helping to bind the ingredients together.
• Vanilla extract – Adds a rich, warm flavor that enhances the sweetness of the cake.
• Almond extract – Infuses a subtle, sweet, nutty aroma and depth of flavor to the cake.
• Buttermilk – Adds moisture, contributes to a tender crumb, and helps activate the baking powder for a better rise.
• Raspberries – Create a fresh, juicy burst of flavor in every bite, making the cake deliciously fruity and vibrant.
• Sliced almonds – Add a delightful crunch and a nutty flavor, complementing the soft texture of the cake.

How to make raspberry cake:

(The full written and printable recipe is further below.)

1. In a medium bowl, toss together the flour, baking powder, and salt.
2. In a large bowl, whisk together the vegetable oil, sugar, buttermilk, egg, and extracts.
3. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the raspberries.
4. Transfer the batter to a 9″ round ceramic or glass baking dish. Sprinkle the sliced almonds on top and bake at 350F for 40-45 minutes or until a toothpick inserted comes out clean.

Variations & substitutions:

• Buttermilk – Any kind of milk can be used, or you can make your own buttermilk by mixing a teaspoon of white vinegar with a half cup of your milk of choice.
• Almond extract – Can be substituted with lemon zest or additional vanilla extract.
• Raspberries – Any type of berries or fruit can be used in this recipe, like strawberries, blueberries, cherries, or pears. Depending on the type of fruit you choose, adjust the flavoring accordingly. For example, lemon zest would pair better with strawberries and blueberries, while almond extract would pair better with cherries and pears.
• Sliced almonds – If you prefer this cake to be nut-free, then omit the almonds and you can top the cake with some coarse sugar instead for crunch.

How to serve:

Serve plain or with a dusting of powdered sugar with tea or coffee. For a special occasion, serve with some whipped cream or vanilla ice cream for an extra indulgence.

FAQ:

You might also like:

• Raspberry Muffins
• Easy Raspberry Pie
• Raspberry Thumbprint Cookies

Did you make this recipe? Please kindly leave a comment with your star rating below.

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