After picking raspberries from our garden I decided I wanted to make some kind of dessert. My boys love cake. They love to help make it, watch it bake through the window on the oven, and frost it. This raspberry cake is divine and I don’t even like cake! It was easy considering it was made from scratch :) I didn’t take any pictures of the process because I wasn’t planning on posting this. But since this is the most “creative” thing I have done all week, this is what I am sharing. I will, however, give you the recipe.
I got the recipe for the basic yellow cake from the Martha Stewart Wedding website (which is stunning and makes me want to get married again).
Makes 1 eight-inch cake, 3 cups of batter
- 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
- 1 1/3 cups cake flour (not self-rising), sifted, plus more for pans
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup milk
- Heat oven to 325 degrees. Butter an 8-by-2- inch round cake pan, line with parchment, and coat parchment with more butter. Flour the buttered pan, and tap out excess flour; set pan aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light, about 3 minutes. Add the vanilla, and then the eggs, one at a time, beating each until fully incorporated before adding the next.
- Sift together flour, baking powder, and salt. Add flour mixture and milk to the egg mixture in three additions, beginning with the milk and ending with the flour, and alternating with the milk.
- Transfer batter to prepared pan, and bake until the top of cake springs back when pressed and a cake tester inserted into center comes out clean, about 50 minutes.
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