Fresh Raspberry Cake
A moist, berry-filled cake featuring fresh raspberries, with a tender crumb and sweet icing, perfect for dessert or tea-time gatherings with fruity, buttery flavors.
Ingredients
Instructions
- Cream butter and sugar together.
- Add egg yolks, milk, flour, baking powder, vanilla, and salt; mix until smooth.
- Pour batter into a 9 x 13-inch pan.
- Place unwashed berries, hole side up, in the batter.
- Sprinkle the top with sugar.
- Bake at 350°F for 30 minutes.
- Frost with white icing while still slightly warm.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you're short on fresh raspberries, frozen berries work well; just be sure to thaw and drain them first to prevent excess moisture in the batter. To enhance the vanilla flavor, try adding a teaspoon of almond extract. For a fun twist, you could also incorporate some lemon zest for brightness.
Serving Suggestions
Serve the Fresh Raspberry Cake warm, drizzled with a light glaze or accompanied by whipped cream for extra indulgence. It pairs beautifully with a cup of tea or coffee, making it a delightful afternoon snack. For a more substantial dessert, consider pairing it with a scoop of vanilla ice cream or browsing more American recipes that feature berries.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. When reheating, warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Raspberry Cake contains roughly 299 calories, with 7g protein, 56g carbohydrates, and 2g fat. It is a good source of iron (18% of the Daily Value), protein (13% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1118mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of berries in this cake?
Absolutely! While raspberries are delicious, you can substitute with blueberries, blackberries, or even a mix of different berries. Just ensure the total amount remains the same, and adjust baking time slightly if using larger berries.
What can I use instead of milk for a dairy-free version?
You can replace the milk with almond milk, soy milk, or oat milk. These alternatives will work well and maintain the cake's moisture. If you're looking for a creamier texture, consider using coconut milk.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. It should come out clean or with just a few crumbs attached. Be mindful not to overbake, as this can lead to a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).