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Black Raspberry Cake: A Delightful Dessert Recipe!

Paul
A delightful dessert recipe featuring black raspberries in a moist cake.
Print Recipe
Prep Time 15 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 220 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 ½ cups fresh or frozen black raspberries

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add the softened butter to the dry ingredients and mix on medium speed until the mixture is crumbly and well combined.
  • In a separate bowl, beat the eggs and then add the vanilla extract and buttermilk. Mix until smooth.
  • Gradually add the wet ingredients to the dry mixture, mixing until just combined. Be careful not to overmix.
  • Gently fold in the black raspberries, being careful not to break them apart too much.
  • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

  • For a richer flavor, consider adding a teaspoon of almond extract to the batter.
  • You can top the cooled cake with a dusting of powdered sugar or a simple glaze made from powdered sugar and milk for added sweetness.
  • If black raspberries are unavailable, feel free to substitute with blueberries or raspberries for a different twist.
Keyword baking, black raspberries, Black Raspberry Cake, dessert recipe