Description
Delight in a charming Raspberry Heart Cake, perfect for special occasions or a sweet treat. This moist and tender cake combines fresh raspberries with a buttery vanilla batter, baked to golden perfection in a heart-shaped pan for an extra touch of love.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a heart-shaped baking pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined for an even texture.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter until fluffy. Gradually add sugar and continue beating until the mixture is light and airy, which helps create a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing. Carefully fold in the fresh raspberries to distribute them without breaking.
- Bake the Cake: Pour the batter into the prepared heart-shaped pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.
Notes
- Use fresh raspberries for the best texture and flavor; frozen raspberries may release excess moisture.
- Ensure butter is softened to room temperature for easier creaming and better cake texture.
- A toothpick inserted in the center should come out clean; if not, bake for an additional 3-5 minutes.
- Let the cake cool completely before removing from the pan to prevent crumbling.
- Optionally, dust with powdered sugar or serve with fresh raspberries and whipped cream for extra indulgence.
