Black Raspberry Cake
A light and fluffy cake bursting with the tart sweetness of fresh black raspberries, elevated with a creamy frosting, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups flour All-purpose flour works best.
- 4 teaspoons baking powder Ensure it's fresh for best rising.
- 1 teaspoon salt To enhance flavor.
- 1/3 cup butter Room temperature for easier mixing.
- 2 tablespoons sugar Adjust sweetness to taste.
- 2 pieces eggs Large eggs preferred.
- 1 teaspoon vanilla Pure vanilla extract enhances flavor.
- 1 cup milk Room temperature for better mixing.
- 4 cups black raspberries Fresh and ripe for best flavor.
Frosting
- 1/2 cup butter Room temperature for easy spreading.
- 2 cups powdered sugar Sifted for a smoother texture.
Instructions
Preparation
- Preheat the oven to 375 degrees and grease a 9×13 baking dish.
- Combine flour, baking powder, and salt in a bowl; set aside.
- In a stand mixer, beat the 1/3 cup of butter and 2 tablespoons of sugar together.
- Add eggs and vanilla to the butter and sugar mixture.
- Gradually mix in the dry ingredients and milk until well combined.
- Pour the cake batter into the greased baking dish and spread it evenly.
- Top the batter with the 4 cups of black raspberries, spreading them evenly.
Baking
- Bake the cake for 35 minutes.
- To test doneness, insert a toothpick into the center. If it comes out clean, the cake is done.
Frosting Preparation
- While the cake cools for 5-10 minutes, prepare the frosting by mixing together 1/2 cup of butter and 2 cups of powdered sugar until thick.
Serving
- Spread the frosting on the slightly warm cake, softening it with a knife if necessary.
- Serve warm and enjoy!
Notes
For best results, ensure all ingredients are at room temperature. Consider pairing with whipped cream or vanilla ice cream for added flavor.