Fresh Red Raspberry Cake
A light and fruity cake featuring fresh red raspberries, perfect for summer gatherings or teatime treats, topped with whipped cream and extra berries for added freshness.
Ingredients
Instructions
- Sift flour, baking powder, and salt into a large bowl. Add sugar, shortening, and milk.
- Beat the mixture for 2 minutes until smooth.
- Add eggs and beat for an additional 2 minutes.
- Fold in the fresh red raspberries gently.
- Pour the batter into two greased and floured 8 or 9-inch layer pans.
- Bake at 350°F until the cakes spring back when dented with a finger, approximately 30 minutes.
- Prepare sweetened whipped cream with folded-in raspberries as an excellent frosting.
Tips & Substitutions
For a lighter texture, ensure that the butter is softened properly and avoid overmixing after adding the raspberries. If fresh raspberries are unavailable, you can substitute with frozen raspberries, but be sure to thaw and drain them first to avoid excess moisture. This cake can also be made using the same technique as the Rich White Cake for a different flavor profile.
Serving Suggestions
Serve slices of Fresh Red Raspberry Cake with a dollop of sweetened whipped cream for an indulgent treat. It pairs beautifully with Vanilla Cappuccino for a delightful afternoon tea. For a balanced meal, consider serving it alongside a light salad, such as Hawaiian Paradise Salad, to cut the sweetness.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds, or warm the whole cake in a preheated oven at 350°F for about 10 minutes to retain its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Red Raspberry Cake contains roughly 303 calories, with 6g protein, 61g carbohydrates, and 4g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1236mg per serving (54% 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 recipe?
Yes, you can use other berries such as blueberries, blackberries, or strawberries. Just keep in mind that different berries may alter the flavor slightly, and you might need to adjust the sugar based on their sweetness.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder you use is certified gluten-free as well. The texture may vary slightly, but the flavors will still be delicious.
What can I do if my cake sinks in the middle?
If your cake sinks in the middle, it may be due to underbaking or overmixing the batter. Make sure to bake until the center is set and a toothpick comes out clean. Also, avoid overmixing after adding the eggs and raspberries to maintain the cake's structure.
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).