Recipes in the world of Flavilo

Raspberry cake served

Raspberry Cake

Raspberry cake is a fresh and light dessert, perfect for spring and summer gatherings. The base is a soft, buttery sponge cake, enhanced by the vibrant flavor of fresh raspberries. This recipe evokes the world of classic cakes while being easy to prepare, even for beginners. For a special touch, try decorating it with lemon zest or mascarpone cream!

Prep Time 15 min
Preparation 40 min
Total 55 min
1700 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 200 g All-Purpose Flour
⭕ 150 g Granulated Sugar
⭕ 4 Eggs
⭕ 100 g Unsalted Butter
⭕ 100 ml Milk
⭕ 10 g Baking Powder
⭕ 1 pinch Salt
⭕ 250 g Fresh Raspberries
⭕ 30 g Powdered Sugar
⭕ 5 ml Vanilla Extract

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    Preparation Steps

    1

    Preheat your oven to 350°F (180°C) and line a 9-inch (22 cm) cake pan with parchment paper.

    2

    In a large bowl, whisk together the flour, baking powder, and salt. This will be your dry ingredients mixture.

    3

    Melt the butter and let it cool slightly. In another bowl, beat the eggs and sugar together with an electric mixer until light and fluffy.

    4

    Add the vanilla extract, milk, and melted butter to the egg mixture. Gradually whisk in the dry ingredients until just combined. Do not overmix.

    5

    Gently fold in the fresh raspberries into the batter, being careful not to crush them.

    6

    Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

    7

    Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

    8

    Before serving, dust with powdered sugar and garnish with fresh raspberries or whipped cream.