Description

This classic butter cake is tender, moist, and rich, making it the perfect partner for a bright, tangy homemade raspberry sauce. Serve it as a delightful finale to a dinner party or for a special afternoon treat.

Ingredients

Units Scale

Cake

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk

Raspberry Sauce

2 cups fresh or frozen raspberries
1/2 cup sugar
1 tbsp lemon juice
2 tsp cornstarch mixed with 2 tbsp cold water

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cake Batter – Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla. Gradually add the flour mixture to the butter mixture, alternating with milk, starting and ending with the flour mixture. Mix until just combined.
Bake the Cake – Pour the batter into the prepared pan, smoothing the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Make the Raspberry Sauce – In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir occasionally until the berries begin to break down and the sugar dissolves, about 5 minutes. Stir in the cornstarch mixture and cook, stirring, until the sauce thickens, about 1-2 minutes. Remove from heat and let cool slightly.
Serve – Slice the cooled cake and serve with generous spoonfuls of warm or room temperature raspberry sauce on top.

Notes

You can use frozen raspberries if fresh are not available—no need to thaw them before cooking.
For an extra-decadent touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
The cake can be baked a day in advance and kept airtight at room temperature.
Store leftover raspberry sauce in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 slice with sauce
Calories: 340
Sugar: 29g
Sodium: 140mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg