Raspberry Cakes

These individual Raspberry Cakes burst with raspberries, boasting a soft and fluffy crumb. Perfect as a delicate dessert, they bake in just 20 minutes!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 22

Total Time 42

Servings cakes

Calories 269kcal

Author Samantha Pickthall

Ingredients

3/4 cup (95g / 3.3 oz.) all-purpose flour, scoop & leveled
1 tsp baking powder
1/4 tsp salt
65 g unsalted butter, softened to room temperature
1/3 cup superfine sugar / caster sugar
1 tsp vanilla extract
1 large egg, at room temperature
1/4 cup whole milk, at room temperature
3 Tbsp extra virgin olive oil, or vegetable oil
3/4 cup frozen or fresh raspberries, do not thaw if frozen
1/2 Tbsp powdered sugar, to dust finished cakes

US Customary - Metric

Instructions

Preheat Oven & Prepare Muffin Pan: Preheat the oven to 356ºF (180ºC) fan-forced. Grease a 6-hole muffin pan with butter and dust with flour to ensure smooth cake sides. Set aside. 
Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together flour, baking powder, and salt. Set aside.
Cream: In a separate large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter, sugar and vanilla extract to the bowl. Beat for 2 minutes until pale and creamy, scraping down the sides as needed.
Add Egg: Add the egg and beat for 15 seconds, scrape down the sides.
Add Liquids: Pour in milk and oil, beating for 20 seconds until well combined.
Combine with Dry Ingredients: Add the flour mixture and beat until incorporated. Ensure not to over-beat, about 10-15 seconds. If excess flour is visible, gently fold it in with a rubber spatula.
Fold in Raspberries: Add the raspberries and gently fold them through the batter just until distributed. Do not over-mix.
Distribute Batter: Spoon the batter evenly into the prepared muffin pan. The batter will reach the top of each muffin hole.
Bake: Bake for 20-22 minutes, or until a skewer inserted into one of centers comes out with a few moist crumbs, not wet batter. It's okay if the skewer has some wet raspberries on it, as this just indicates the juiciness of the fruit, not undercooked batter.
Cool: Allow the cakes to cool in the pan for 10 minutes, then carefully remove and transfer them to a wire rack to cool completely.
To Serve: Dust with powdered sugar to serve. Enjoy!

Notes

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.

Refrigeration: Refrigerate for up to a week, especially if you live in a warm climate as the raspberries will become soggy if it’s too warm.

Freezing: This cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.

Nutrition