royal raspberry cake
1 hour 10 minutes
Every year, around the 4th of July this cake always comes to mind. It’s the perfect cake to take to a BBQ and it goes quickly. This is a good old fashioned cake with a great moist texture. I love the lightly sweetened cake with the nice tart notes from the raspberries. The glaze, well, that’s just the perfect sweet ending to it all.
I always add blueberries to the top of this cake for the 4th of July, but the rest of the year, I just stick with straight up raspberries. It makes for a very festive cake. I hope you are able to make this delicious cake this week. I know your family and friends will enjoy it. And if you are feeling very festive, you can decorate your lovely cake with some washi tape bunting! Have I told you how much I love washi tape? And washi tape bunting? It makes everyday feel like a party!
I grew up with my mom making this cake every summer from the raspberries in our garden. We would all go out and pick the raspberries and she would make us this lovely cake. I hope you enjoy it as much as my family did growing up. It brings back some very lovely memories of the summers of my childhood. Maybe it can become apart of you sweet memories too.
As shared on Savvy Souther Style.
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup butter, room temperature
- 1 cup sugar (organic cane sugar)
- 1 egg, room temperature
- 1 cup milk, room temperature
- 1 teaspoon vanilla
- 2 1/2 cups raspberries (UNWASHED!!!!)
- 1/2 cup blueberries (OPTIONAL)
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- dash of salt
Preheat your oven to 350 degrees.
Grease and flour a 9x13 pan. Set aside.
Mix together your flour, salt, and baking powder in a small bowl and set aside. Mix together you milk, egg, and vanilla.
Cream together your butter and sugar in a standing mixer. Alternately, mix the flour and milk mixture into the butter mixture until all of your ingredients are combined.
Pour your cake batter into your greased and flour 9x13 pan. Evenly sprinkle your raspberries on top of your cake batter and place the cake on the middle rack of your oven to bake. Bake for 30-35 minutes, until a toothpick comes out of the center of the cake clean.
While the cake bakes, make your buttercream glaze. Mix together the powdered sugar, milk, melted butter, vanilla, and a dash of salt. Once the cake has cooled, using a spoon, drizzle the top of your cake with the glaze.
Cut. Serve. Enjoy.
NOTES: DO NOT WASH YOUR RASPBERRIES! It will change the texture of the cake!!!!
-Also, I think this cake looks better served on a platter, cut into pieces, rather then in the 9x13 pan.
-All of your cold ingredients (butter, milk, eggs) need to be at room temperature. That's what makes this cakes texture out of this world!
-I used unbleached flour and organic cane sugar because that's what I had. Both regular all-purpose flour and white sugar will work great too. That's how I grew up making it.