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
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.
In a large mixing bowl, beat butter and sugar until creamy using a mixer for 2-3 minutes.
Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla until combined.
Alternate adding dry ingredients and milk, starting and ending with dry ingredients. Stir until just combined. Set aside.
Coat raspberries with flour until fully covered.
Gently fold in raspberries into the batter, then transfer to the baking pan. Bake for 32-36 mins / until toothpick comes out clean.