Raspberry Vanilla Snack Cake
This Raspberry Vanilla Snack Cake offers a delightful experience with its vibrant colors and moist, tender crumb, perfect for breakfast, snack time, or dessert.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch square baking dish or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Make a well in the center of your dry mixture. Add the softened butter, eggs, vanilla extract, and milk. Mix until just combined.
- Gently fold in the fresh raspberries.
- Pour the batter into your prepared pan and smooth the top.
- Place your cake in the preheated oven for 30-35 minutes. Test doneness with a toothpick.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve, optionally with whipped cream or powdered sugar.
Notes
Use room temperature ingredients for a smoother batter. Incorporate Greek yogurt for extra moisture. Frozen raspberries can be used directly from the freezer. Experiment with nuts and spices for added flavor.