Indulge in the divine combination of vanilla and raspberries with this irresistible Vanilla Raspberry Cake.
This delectable dessert is perfect for any occasion, from birthdays to afternoon tea gatherings.
The delicate vanilla-flavored cake layers are complemented by the sweet and tangy flavor of fresh raspberries, creating a harmonious balance of flavors.
Whether you’re a baking enthusiast or just looking to impress your guests, this cake is sure to delight everyone’s taste buds.
With its elegant presentation and delightful taste, this Vanilla Raspberry Cake is guaranteed to become a favorite in your repertoire of dessert recipes.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh raspberries
Instructions
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, until fully incorporated.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
Mix until just combined.
Gently fold in the fresh raspberries, being careful not to crush them.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutritional Facts
Note: Nutritional values may vary depending on specific ingredients used.
- Serving size: 1 slice (1/12 of cake)
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 180mg
- Total Carbohydrates: 37g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 4g
FAQs
1. Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but be sure to thaw and drain them thoroughly before adding them to the batter to prevent excess moisture.
2. Can I make this cake in advance and freeze it?
Yes, you can bake the cake layers in advance, allow them to cool completely, then wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw the cake layers in the refrigerator overnight before assembling and decorating.
3. Can I use vanilla extract instead of vanilla bean paste?
Yes, you can substitute vanilla extract for vanilla bean paste in this recipe. Use the same amount of vanilla extract as called for in the recipe.
4. Can I use a different type of berry instead of raspberries?
Absolutely! Feel free to experiment with other berries such as strawberries, blueberries, or blackberries to create your own variation of this cake.
5. Can I use a different type of frosting for this cake?
Yes, you can use any frosting of your choice, such as vanilla buttercream, cream cheese frosting, or whipped cream frosting, to complement the flavors of the cake.