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Indulge in Bliss with Homemade Black Raspberry Cake

Enjoy a delightful and easy-to-make Black Raspberry Cake that captures the essence of summer with its bold flavors and nostalgic charm.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour leveled for accuracy
  • 1.5 cups granulated sugar balances tartness
  • 1.5 teaspoons baking powder check expiration date
  • 0.5 teaspoon salt enhances flavors
  • 1 cup milk or substitute with buttermilk
  • 1 cup unsalted butter softened for easy mixing
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract use pure extract
  • 1.5 cups black raspberries fresh, for best flavor
For the Topping
  • 0.5 cup powdered sugar for dusting
  • 1 cup extra black raspberries for garnish

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric Mixer
  • Whisk
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt.
  3. In another bowl, cream together 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar until light and fluffy.
  4. Add 3 room temperature eggs and 2 teaspoons of vanilla extract, mixing well until smooth.
  5. Gradually add the dry ingredients to the butter and sugar mixture, alternating with 1 cup of milk.
  6. Fold in 1 ½ cups of fresh black raspberries gently.
  7. Pour the batter into the prepared cake pan and bake for 30–35 minutes or until a toothpick comes out clean.
  8. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
  9. Dust the top with powdered sugar and garnish with extra black raspberries before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Use fresh, ripe black raspberries for best flavor and avoid overmixing to keep the cake light and fluffy.

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