Ingredients
Equipment
Method
Baking Instructions
- Preheat your oven to 350°F (175°C) and prepare two round cake pans by greasing and flouring them.
- Whisk together the all-purpose flour, baking powder, and salt in a mixing bowl.
- Cream the softened unsalted butter and granulated sugar in a separate bowl until fluffy, about 3 minutes.
- Incorporate the large eggs, one at a time, mixing well after each addition. Add the pure vanilla extract.
- Combine the dry ingredients into the wet mixture gradually.
- Fold in the fresh raspberries gently.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
This cake can be served with whipped cream and extra berries for a beautiful touch. For best results, use fresh ingredients.
