Print

Black Raspberry Cake

Print Recipe

A nostalgic and delightful Black Raspberry Cake that captures the essence of summer with its sweet and tart flavor.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup fresh black raspberries
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. Whisk together the flour, baking powder, and salt in a mixing bowl.
  4. Beat the softened butter and sugar together until light and fluffy—about 3-4 minutes.
  5. Add the eggs, one at a time, mixing well after each addition, then mix in vanilla extract.
  6. Gradually add in the flour mixture, alternating with the milk.
  7. Fold in the black raspberries gently to avoid breaking them.
  8. Pour the batter evenly into the prepared baking pans and smooth the tops.
  9. Bake for 25–30 minutes, or until a toothpick comes out clean.
  10. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack.
  11. Frost if desired with vanilla buttercream or whipped cream.

Notes

For a vegan version, replace eggs with flax eggs and use almond milk and coconut oil instead of butter.

Nutrition

Keywords: cake, black raspberry, dessert, summer, nostalgic

Find it online: https://sprinklespoon.com/one-bowl-black-raspberry-cake-recipe-beginners/