Vanilla Raspberry Cake

Enjoy this Easy Vanilla Raspberry Cake Recipe, beautifully simple and bursting with fresh raspberries, dusted with powdered sugar for the perfect finish!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings slices

Calories 319kcal

Author Samantha Pickthall

Ingredients

1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
2 tsp baking powder
1/4 tsp salt
125 g unsalted butter, softened to room temperature
3/4 cup superfine sugar / caster sugar
2 tsp vanilla extract
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1/3 cup extra virgin olive oil
1 1/2 cups frozen or fresh raspberries, do not thaw if frozen
3/4 cup frozen or fresh raspberries, for topping
1 Tbsp powdered sugar, to dust finished cake

US Customary - Metric

Instructions

Preheat Oven & Grease Pan: Preheat the oven to 356ºF (180ºC) fan-forced. Grease an 8-inch round baking pan with butter and line with parchment paper. Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for 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 Eggs: Add eggs one at a time, beating for 15 seconds after each addition, and 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.
Prepare for Baking: Pour the batter into the prepared pan and smooth the top with a rubber spatula. Press the remaining 1 cup of raspberries into the top of the batter.
Bake: Bake for 45-50 minutes, or until a skewer inserted into the center 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 cake to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely.
To Serve: Dust with powdered sugar before serving or top it with my easy cream cheese frosting. Enjoy!

Video

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.

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