Tickle your taste buds: Simple raspberry cake recipe for your loved ones

The smell is so inviting, leaving you hungry and wanting a slice of it.

In Summary

• The festive season is all about spreading love and good cheer and let's not forget good food.

• Revive your baking skills and passion and whip up a moist raspberry cake that will leave your family wanting more.

Raspberry cake
TICKLE YOUR TASTE BUDS: Raspberry cake
Image: Photos for Class

There's just something about waking up in the morning to freshly baked cookies, bread or cakes.

The smell is so inviting and all you want to do is grab a piece of whatever has been baked.

The festive season is all about spreading love and good cheer and let's not forget good food.

This Christmas, try and change things a little bit.

Revive your baking skills and passion and whip up a moist raspberry cake that will leave your family wanting more.

A moist raspberry cake is what you're going for. For best results, use ripe, fresh and juicy raspberries.

Ingredients: 

  • 2 cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup white sugar
  • 2 large eggs
  • 2 vanilla beans or 2 teaspoon vanilla extract
  • ¼ cup sour cream
  • ½ cup milk
  • 1 ½ cups raspberries (225g)
  • 2 tablespoon all-purpose flour
Raspberry cake
TICKLE YOUR TASTE BUDS: Raspberry cake

Method: 

  • Preheat oven to 350°F / 175°C. Line the bottom and the sides of a springform pan with parchment paper then set it aside.
  • In a large bowl pour 2 cups flour, baking powder, and salt and stir thoroughly to have all contents properly mixed.
  • In another large mixing bowl beat butter and sugar until creamy for about 2-3 minutes then slowly add 1 egg at a time and mix. Add sour cream and vanilla and stir to combine.
  • In a bowl, put 2 tablespoons of flour and raspberries then stir with a spoon until the raspberries are fully covered with flour.
  • Without the excess flour, add the raspberries to the batter. With a spatula or wooden spoon carefully fold in.
  • Transfer to the baking pan you prepared earlier and bake for about 32-36 minutes.
  • You can also use a toothpick to check if the cake is fully baked. Let cool to room temperature.
  • Se is aside to cool before serving.
  • For something extra, you can sprinkle the top with powdered sugar or some whipping cream. This is entire to your preference.

So what is stopping you from exploding everyone's taste buds with some mouthwatering raspberry cake?

And if you don't have raspberry within your reach, you can switch it up with either strawberries, blackberries or even blueberries.

Edited by D Tarus