Black Raspberry Cake
A vibrant and rich dessert that features juicy black raspberries in a moist and soft cake, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar Consider sugar substitutes for lower sugar options.
- 0.5 cups unsalted butter, softened Ensure butter is at room temperature.
- 1 cup fresh black raspberries Can substitute with other berries; if using frozen, thaw and drain.
- 2 pieces eggs Use room temperature eggs for best results.
- 1 tsp vanilla extract
- 0.5 cups milk Can substitute with non-dairy milk.
- 1 tsp baking powder
- 0.5 tsp salt
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding flour mixture and milk to the butter mixture, mixing well.
- Fold in black raspberries gently.
Baking
- Pour batter into the pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
For a decorative touch, dust the top with powdered sugar or serve with a scoop of ice cream. Store any leftovers wrapped tightly in plastic wrap or an airtight container at room temperature.