My family loves chocolate. Chocolate ice cream, chocolate cake, chocolate candy…you name it, they love it. If you ask them what they want for dessert on any given night, their answer will include the word “chocolate”. So when my family goes crazy for a dessert that isn’t chocolate, it’s kind of a big deal. Scratch that, it’s a HUGE deal. So there’s no way I couldn’t share this recipe with you. It just wouldn’t be fair to keep this one all to myself.
This actually started as one of those recipes that I found on Facebook, with only a picture and brief set of instructions. No link, no credit given, nothing. The instructions weren’t even complete. So I decided to have some fun with it – tweak some of the ingredients, finish the instructions, and switch up the process a bit. The result? Hands down the best raspberry cake that you’ll ever taste. Perfect for breakfast, as a snack, or served with coffee after a meal. You could even top it with a little vanilla ice cream to dress it up for dessert.
But you don’t have to go crazy with this one. It’s delicious on it’s own and not overly sweet. The taste reminds me a bit of the linzer tarts my parents bought me when I was a child. This recipe does include more ingredients than I prefer (don’t worry, I’m already working on a short-cut cake mix version of this recipe – I’ll post it when it’s perfected, promise), but don’t be fooled, it’s actually very easy to whip up.
You will need:
1/2 cup butter, softened
1 cup + 1 Tbsp sugar
1 egg
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp salt
1 2/3 cups fresh raspberries (I would not recommend using frozen raspberries for this recipe)
1/2 cup buttermilk
Step 1 – Preheat oven to 350 and grease a 9-inch square pan.
Step 2 – While the oven preheats, cream butter and sugar until smooth. Add the egg and vanilla, then beat on medium for one minute. Set aside.
Step 3 – Whisk together flour, baking powder, and salt, before adding the wet ingredients you combined in Step 2. Add buttermilk and beat until well combined.
Step 4 – Double wash the raspberries (this will keep the red color from dying your cake completely pink, but don’t worry, you’ll still get lots of that rich red raspberry color) and pat dry with a paper towel, before gently folding them into your batter. Be careful not to over stir.
Step 5 – Pour batter into the square pan and bake for 50 minutes, or until the cake springs back when touched. Allow cake to cool before serving. 
Enjoy!
