Description
A delightful Black Raspberry Cake showcasing fresh flavors, perfect for any occasion.
Ingredients
Scale
- 2 cups (240g) all-purpose flour, fresh
- 41/2 teaspoons (16g) baking powder, check expiration date
- 11/2 teaspoon (6g) salt
- 1/3 cup (76g) unsalted butter, softened
- 2 tablespoons (25g) sugar
- 2 large eggs, fresh
- 11/2 teaspoon (5ml) vanilla extract, pure
- 1 cup (240ml) whole milk
- 4 cups (600g) black raspberries, fresh or frozen (thawed and drained)
- 1/2 cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
Instructions
- Mix the Batter: Begin by whisking together the flour, baking powder, and salt in a mixing bowl until light and airy, ensuring there are no lumps. This step is vital to achieve the right cake texture. Be cautious with overmixing as it may lead to a tough cake.
- Add the Raspberries: Gently fold in the black raspberries. Some berries will break apart and create a beautiful purple mixture. It is important to handle them gently to avoid turning them into mush.
- Pour into Pan: Pour the batter into the prepared baking dish, ensuring it is spread evenly for uniform baking. A smooth top will help the cake rise uniformly.
- Bake & Let Cool: Place the cake in the oven preheated to 375 degrees F and bake until a skewer inserted in the center comes out clean, around 35 minutes. The aroma should fill your kitchen. Allow the cake to cool for a few minutes in the pan before transferring to a wire rack to cool completely to prevent breakage.
- Frosting Time: Once the cake has cooled slightly, spread the frosting over the top, creating an even layer. Ensure the cake is not too warm to prevent the frosting from sliding off.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Use fresh baking powder to ensure the cake rises properly. If the cake is too dense, check your measuring technique to avoid packing too much flour. Allow the cake to cool before frosting to prevent the icing from melting away.
- Reheating Instructions: If you wish to enjoy the cake warm, reheat individual slices in the microwave for about 15-20 seconds.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. Garnish with fresh mint leaves for a sprightly touch.
- Recipe Variations: Substitute black raspberries with blackberries (2 cups) or red raspberries (2 1/2 to 3 cups) if needed. Adding lemon zest to the frosting will give a citrus twist.
- Ingredient Notes: Ensure your flour is fresh for the best lightness. When using substitutes, be careful as it may alter the cake’s texture and flavor. Rinse fresh black raspberries gently and dry them thoroughly to avoid a mushy cake.
Nutrition
- Serving Size: 1 slice
- Calories: 313
- Sugar: 25g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 43mg