Name: Easy Raspberry Cake Made From Scratch
Brand: alsothecrumbsplease.com
SKU: alsothecrumbsplease-com-3
Availability: OnlineOnly

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Easy Raspberry Cake Made From Scratch

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×Jump to RecipeThis flavorful, fresh raspberry cake is super moist, soft, and tender. It's a super easy cake but tastes like you've spent hours in the kitchen to make it. All you need is 10 ingredients and 10 minutes of prep time. Your friends and family will rave about how delicious this cake is. By the way, have you tried my pistachio cake?Jump to:In a large bowl, combine 2 cups flour, baking powder, and salt and stir to combine. Set aside.In a large mixing bowl with a stand or a handheld mixer fitted with a whisk or paddle attachment, beat butter and sugar until creamy for about 2-3 minutes.Add 1 egg at a time and mix until incorporated.Add sour cream and vanilla&nbsp;and stir to combine.Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Stir just until combined. Set aside.Place raspberries and 2 tablespoon flour in a bowl and stir with a spoon to combine until the raspberries are fully covered with flour.Transfer raspberries to the batter without the excess flour in the bowl. Fold in with a spatula or wooden spoon carefully. Transfer to the prepared baking pan and bake for about 32-36 minutes or until a toothpick in the center comes out clean.This raspberry cake recipe also works well with&nbsp;other fruits. Either substitute them completely or do a mix of different fruits. Just don't add more than a total of 1 ½ cups (225g) of fruit total. I tested and loved the following substitutions:You should refrigerate the leftover cake for up to 2 days. It can be eaten cold right out of the fridge or let come to room temperature. Keep in an airtight container.Yes, you can freeze it. You can freeze all in one piece, or you can slice it into individual pieces depending on your preference. Wrap it with plastic wrap or tin foil then place it in a storage container that it's airtight. It freezes well up to 3 months.&nbsp;To thaw, place on the counter for 1 hour for single pieces and 3-4 hours for the whole cake. You could also thaw it in the fridge overnight.from votesPrintPinRateYou can find the video in the post above. If you don't see a video, please check your browser settings.« Fresh Peaches and Cream CakeMoist Cinnamon Apple Bread Recipe »Very simple but goodReplyPlease correct the typo in your recipe. It currently says "add one egg at the time." It should say "add one egg at a time."Thank you.ReplyThe recipe looks delicious and I’m wondering if I can use a 9!x 13 pan for the cake.ReplyA beautifully simple but delicious cake that had my guests gushing over it. Thank you for sharing 🙏ReplyI was wondering if you could use a bundt pan to make thisReplyHi there, looking for a raspberry cake I can cover with fondant sugar. Is this cake dense enough to cope with weight of sugarpaste covering?Thanks in advance..ReplyIf I use two 8 inch cake pans do I double the recipe?ReplyHello , is this recipe good for stacking ?Reply« Older Comments

×Jump to RecipeThis flavorful, fresh raspberry cake is super moist, soft, and tender. It's a super easy cake but tastes like you've spent hours in the kitchen to make it. All you need is 10 ingredients and 10 minutes of prep time. Your friends and family will rave about how delicious this cake is. By the way, have you tried my pistachio cake?Jump to:In a large bowl, combine 2 cups flour, baking powder, and salt and stir to combine. Set aside.In a large mixing bowl with a stand or a handheld mixer fitted with a whisk or paddle attachment, beat butter and sugar until creamy for about 2-3...

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Easy Raspberry Cake Made From Scratch

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