45 minutes Recipe

If you’re looking for a delightful treat that’s bursting with fresh, tangy sweetness yet incredibly easy to whip up, this Raspberry Cake is your new best friend in the kitchen. In just 45 minutes, you can create a moist, tender cake studded with juicy raspberries, topped with a delicate dusting of powdered sugar that adds just the right touch of elegance. Whether you’re celebrating a special occasion or just craving a dessert that feels like a warm hug, this recipe will quickly become your ultimate go-to for its simple ingredients and stunning results.

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role in building layers of flavor and texture. The balance between the sweetness of sugar, the richness of butter, and the natural tartness of raspberries creates a harmonious treat that’s as beautiful as it is delicious.

• 1 ½ cups all-purpose flour: The foundation of your cake, providing structure and fluffiness.
• 1 cup granulated sugar: Adds just the right sweetness to highlight the berries without overpowering them.
• ½ teaspoon baking powder: Helps the cake rise nicely for a light texture.
• ½ teaspoon baking soda: Works with the buttermilk to tenderize the crumb and add softness.
• ¼ teaspoon salt: Enhances all the flavors and balances the sweetness.
• ½ cup unsalted butter, softened: Brings richness and moistness, making every bite melt in your mouth.
• 2 large eggs: Bind the ingredients together and provide structure.
• 1 teaspoon vanilla extract: Adds a subtle depth and warmth to the overall flavor.
• ½ cup buttermilk: Its acidity reacts perfectly with baking soda, creating a tender, fluffy cake.
• 1 cup fresh raspberries (plus extra for garnish): The star of the show, offering a fresh, tart burst of flavor in every bite.
• Powdered sugar (for dusting): A final touch that adds a pretty, sweet finish.

How to Make 45 minutes

Step 1: Preheat and Prepare

Start by heating your oven to 350°F (175°C). Grease and lightly flour an 8-inch round cake pan to ensure your beautiful cake won’t stick and can be removed easily later.

Step 2: Whisk Dry Ingredients

In a large bowl, combine your flour, baking powder, baking soda, and salt. Whisking these together ensures that your leavening agents are evenly distributed, which helps the cake rise consistently.

Step 3: Cream Butter and Sugar

Using a mixer or a sturdy whisk, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step is key for trapping air, which contributes to a tender cake crumb.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition to keep your batter smooth and creamy. Stir in the vanilla extract for that lovely aromatic touch.

Step 5: Combine Wet and Dry Ingredients

Gradually mix the dry ingredients into your butter mixture, alternating with the buttermilk. This technique prevents overmixing and gives your cake its moist yet light texture.

Step 6: Gently Fold in Raspberries

Carefully fold in the fresh raspberries, taking care not to break them up too much. Those lovely bursts of fruit should remain intact for visual appeal and delightful tart pockets throughout your cake.

Step 7: Bake to Perfection

Pour your batter evenly into the prepared pan. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Your whole baking process will fit beautifully within your 45 minutes, making this a quick yet impressive dessert.

Step 8: Cool and Finish

Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely. Once fully cooled, dust generously with powdered sugar and decorate with extra fresh raspberries to make it look as heavenly as it tastes.

How to Serve 45 minutes

Garnishes

Adding a flourish of fresh raspberries and a light dusting of powdered sugar gives this cake a charming, rustic look that’s perfect for any celebration. You can also sprinkle on a few mint leaves or edible flowers for a pop of color and freshness.

Side Dishes

Serve your Raspberry Cake alongside a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of raspberry coulis or a spoonful of lemon curd also amps up the fruity goodness and balances the sweetness.

Creative Ways to Present

If you want to impress your guests, try serving individual slices on pretty dessert plates with a garnish of whole berries and a sprig of fresh mint. You might also cut the cake into smaller squares and serve on a tiered tray for a festive party vibe. The charm of this cake is its versatility in presentation.

Make Ahead and Storage

Storing Leftovers

This Raspberry Cake keeps beautifully for up to 3 days when wrapped tightly or stored in an airtight container at room temperature. The flavors actually meld and deepen, making it even more delicious the next day.

Freezing

If you want to save some for later, you can freeze the cake (without powdered sugar topping) by wrapping it in plastic wrap and foil. Freeze for up to 2 months and thaw overnight in the fridge before dusting with sugar and serving.

Reheating

To enjoy your cake warm, gently heat slices in a microwave for 10 to 15 seconds or in a low oven (around 300°F) for 5 minutes. This brings back that fresh-baked feeling, perfect for cozying up with a cup of tea or coffee.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work too, but be sure to thaw and drain them well to avoid adding too much moisture, which can affect the cake’s texture.

Is buttermilk essential in this recipe?

Buttermilk is key because its acidity reacts with baking soda to create a tender crumb. If you don’t have buttermilk, you can substitute with milk plus a tablespoon of lemon juice or vinegar, but the texture might be slightly different.

What if I don’t have an 8-inch cake pan?

You can use a 9-inch pan, but the cake may be a bit thinner and will require a slightly shorter baking time. Keep an eye on it and test with a toothpick to avoid overbaking.

Can this recipe be made gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free baking blend that’s meant for cakes. You may need to check if additional xanthan gum is needed depending on your blend.

How can I make this cake extra moist?

Make sure not to overmix the batter and avoid overbaking. Also, folding the raspberries in gently helps keep moisture inside pockets of the cake, enhancing its luscious texture.

Final Thoughts

There’s something truly special about making a lovely Raspberry Cake that comes together in just 45 minutes and fills your kitchen with the scent of sweetness and fresh berries. Whether it’s for a casual tea time or a festive occasion, this recipe offers simplicity, flavor, and a comforting touch that’s hard to beat. So go ahead, gather your ingredients, and treat yourself and your loved ones to this delightful 45 minutes of baking magic!