Raspberry Cake Ultimate Treat (Print-Friendly Version)

Soft raspberry-filled cake topped with powdered sugar, ideal for gatherings and sweet cravings.

# What You’ll Need to Make This:

→ Batter

01 - 190 g all-purpose flour
02 - 200 g granulated sugar
03 - 1.5 g baking powder
04 - 1.5 g baking soda
05 - 1 g salt
06 - 115 g unsalted butter, softened
07 - 2 large eggs
08 - 5 ml vanilla extract
09 - 120 ml buttermilk
10 - 125 g fresh raspberries

→ Finishing

11 - Powdered sugar, for dusting
12 - Extra fresh raspberries, for garnish

# How to Prepare:

01 - Preheat the oven to 175°C. Grease and flour an 8-inch (20 cm) round cake pan.
02 - In a bowl, whisk together the flour, baking powder, baking soda, and salt.
03 - In a separate large bowl, beat the softened butter with granulated sugar until light and fluffy.
04 - Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - Gradually add the dry mixture to the butter mixture, alternating with buttermilk. Mix until just combined.
06 - Gently fold in the fresh raspberries, ensuring they remain whole.
07 - Spoon the batter into the prepared cake pan and spread it evenly.
08 - Bake for 25–30 minutes, or until a toothpick inserted into the centre emerges clean.
09 - Let the cake rest in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
10 - Once cool, dust the surface with powdered sugar and garnish with additional raspberries as desired.

# Extra Tips:

01 - Ensure raspberries are dry before folding into the batter to prevent excess moisture.

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