Summer Raspberry Cake Recipe
Summer raspberry cake recipe delivers a soft crumb and gentle sweetness balanced by bright raspberry flavor. The cake tastes lightly buttery and moist, allowing the fruit to stand out without being too sweet. Fresh or frozen raspberries add natural tartness and juicy texture throughout the cake.Granulated sugar brings mild sweetness while vanilla enhances warmth and depth. Milk keeps the crumb tender and baking powder provides a light rise.
Equipment
- Mixing bowls
- Whisk or hand mixer
- Rubber spatula
- Measuring cups and spoons
- 20 cm round cake pan
- Baking paper
- Cooling rack
Ingredients
- 150 g granulated sugar
- 70 g softened butter regular or dairy-free
- 208 g all-purpose flour
- 2 cups raspberries about 250 g, divided
- 1 teaspoon vanilla extract
- 1 large egg
- 2 g salt ½ teaspoon
- 187 g milk regular or dairy-free
- 5 g baking powder 1¼ teaspoons
- Powdered sugar for dusting
Instructions
- Start by getting everything ready. Turn the oven on to 180°C so it has time to heat up. Take a round cake pan, place baking paper on the bottom, and lightly grease the sides so the cake doesn’t stick.
- In a mixing bowl, add the softened butter and sugar. Beat them together until the mixture looks light in color and fluffy in texture. This step is important because it helps make the cake soft and airy.
- Next, add the egg and vanilla extract to the bowl. Mix well until everything is fully combined. Pour in the milk slowly while stirring, making sure the batter stays smooth.
- In another bowl, combine the flour, baking powder, and salt. Once mixed, add these dry ingredients to the wet mixture a little at a time. Stir gently and stop as soon as everything comes together to avoid over mixing.
- Carefully fold half of the raspberries into the batter, trying not to crush them. Pour the batter into the prepared cake pan, and then spread the remaining raspberries over the top.
- Place the pan in the oven and bake for about 40 minutes. Check the cake by inserting toothpicks into the center if it comes out clean, the cake is ready. Let it cool before removing from the pan, then finish by dusting the top with powdered sugar before serving.