Royal Raspberry Cake

Royal Raspberry Cake

The thing I love about raspberries, is the bright red colors they add to the table!! I hope you enjoy this bright, refreshing raspberry cake!
Royal Raspberry Cake

2 c. all-purpose flour
½ tsp. salt
1 Tbl. baking powder
1/3 c. butter, room temperature
1 c. sugar
1 egg, room temperature
1 c. milk, room temperature
1 tsp. vanilla
3 ½ c. raspberries

1 ½ c. confectioners’ sugar
2 Tbl. cream or milk with melted butter
1 tsp. vanilla
Preheat over to 350° Stir together first three ingredients in a bowl with a wire whisk; set aside. Cream softened butter with mixer; add sugar gradually, beating well after each addition, until mixture is fluffy and light. Stir in egg; beat 1 minute. Combine milk and vanilla; add dry ingredients alternately with milk/vanilla mixture, beating well after each addition. Spread cake batter in greased, floured 9×13 inch baking pan. Spread the berries evenly over the top of the batter. Bake at 350° for 30-35 minutes or until center of the cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm.

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