PrintBlack Raspberry Cake Recipe
A delicious and moist black raspberry cake perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 1 cake (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 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.
- Pour batter into the pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use fresh black raspberries for best results.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg