Summer Raspberry Cake Recipe

This summer raspberry cake recipe creates a moister, denser layer of raspberries on top of your favorite vanilla cake batter.

The raspberries are not cooked, which preserves the fresh-picked flavor of summer. When you cut into this rich vanilla cake recipe, you will get a treat loaded with raspberry goodness.

How To Prepare?

Serving Size: 8

Ingredients:

Ingredients Need
Ingredients Need
  • 2 cup butter, softened (regular or dairy free)
  • 1 teaspoon baking powder
  • ¾ cup milk (regular or dairy free)
  • 1 teaspoon vanilla extract
  • 2 egg
  • 1 cup granulated sugar
  • powdered sugar (icing sugar or confectioner’s sugar)
  • 2 cup raspberries, divided (fresh or frozen)
  • 2 cup all-purpose flour
  • 1 teaspoon salt

Making Method

Step 1: Preheat oven to 350 °F. Grease a 9″ x 5″ loaf pan with non-stick cooking spray, then line the bottom and sides with parchment paper.

Step 2: In a small bowl, combine the flour, granulated sugar, and salt. Mix well to blend. Set aside.

Step 3: In another bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time until combined. Blend in vanilla extract and baking powder.

Step 4: Alternately beat the flour mixture and milk into the creamed butter mixture. Mix well after each addition to combine. Stir in 1 cup of raspberries.

Step 5: Pour batter into prepared pan and bake for 45 to 50 minutes, or until a cake tester inserted in the center comes out clean.

Step 6: Let cool completely before removing from pan by lifting parchment paper. Dust with powdered sugar if desired.

Step 7: Cut into desired number of slices. Top with remaining raspberries and serve.

Ingredients Mixer
Ingredients Mixer

Nutrition Facts 0f Summer Raspberry Cake Recipe

NutritionAmount
Calories445
Fat10.1 g
Total Carbs53.5 g
Protein5.5 g
Sodium260 mg
Potassium234 mg
Sugar47.4g (1g added)

Can I Make This Cake Gluten-Free?

Yes, replace the all-purpose flour with half cup (60g) of cornstarch plus ¾ cup (130g) of white or brown rice flour.

What Type Of Pan Can I Use?

I recommend a 9x5x3″ loaf pan as it will give the best result. Your baked cake should be slightly soft in texture but not mushy.

Keep an eye out for the cake to take on a golden brown crust on top. Make sure that the pan is deep enough to make the batter rise up into it.

How Do I Get This Cake Out Of The Pan?

I recommend using parchment paper to line the bottom and sides of the pan. This will make the cake easier to remove from the pan.

What Can I Serve This Summer Raspberry Cake With?

While the cake is still warm, dollop it with fresh summer fruit such as raspberries. You can also put a slice of this cake together with a scoop of vanilla ice cream on top. Another great choice is to pair this cake with a cup of hot brewed tea or coffee.

Can I Add Other Berries To This Cake?

Yes, you can add other seasonal berries such as blueberries. It also tastes great when topped with fresh blueberry yogurt .

How To Serve Of Summer Raspberry Cake Recipe?

1. To eat, place the cake on a plate and cover it with plastic wrap or foil to keep it from sticking while frozen. Unwrap and cut up or eat as is.

2. You can also add the mixture to an ice cream maker and freeze. Ice cream can be eaten directly out of the maker without further processing.

3. serve the summer raspberry cake recipe with ice cream, whipped cream, or sprinkle with powdered sugar.

4. You can also serve it with vanilla or chocolate ice cream.

Conclusion

So, the summer raspberry cake recipe is a portion of super delicious and healthy food for you to eat. It has very good ingredients, which help provide a lot of nutrients.

It will make your body fit with good blood circulation. This food will always keep your body cool from the inside.

Eating summer raspberry cake recipes regularly will protect you from all types of diseases. You can eat this cake with your family.