This moist, fresh raspberry cake is a crowd-pleaser. Make it for your next barbecue or potluck, and it will be the first thing to go!
Prep Time 10 Mins
Servings 12
Fresh raspberries All-purpose flour Baking powder Salt Unsalted butter Granulated white sugar Eggs Sour cream Vanilla extract Milk
In a large bowl, combine flour, baking powder, and salt and stir to combine. Set aside.
1
In a large mixing bowl, beat butter and sugar until creamy using a mixer for 2-3 minutes.
2
Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla until combined.
3
Alternate adding dry ingredients and milk, starting and ending with dry ingredients. Stir until just combined. Set aside.
4
Coat raspberries with flour until fully covered.
5
Gently fold in raspberries into the batter, then transfer to the baking pan. Bake for 32-36 mins / until toothpick comes out clean.
6
Raspberry Cake!
Enjoy your