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Easy Raspberry Cake
This Easy Raspberry Cake is simply irresistible. It's simple enough for a Tuesday night dessert and perfect for weekend brunch. The surprise ingredient makes this cake extra tender!
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 15 min🔥 Cook: 55 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- spatula
📝 Preparation Steps
1
Preheat oven to 350F with rack on lower middle position. Line a 9-inch cake pan with parchment paper. Lightly grease the paper and set aside.
2
In a bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
baking powder2 teaspoons
3
In a separate bowl, whisk together the eggs, cottage cheese, and vanilla - this is easier to do in a stand mixer, if you have one. The cottage cheese will remain lumpy, which is fine.
large eggs3
4
Use a rubber spatula to fold dry flour mixture into the wet egg mixture. Fold in the melted butter. Gently fold in most of the raspberries, reserving 1/4 cup.
fresh raspberries (divided)1 cup
5
Use rubber spatula to carefully spread batter into the greased/lined cake pan evenly. Place the remaining 1/4 cup raspberries over the top and lightly press them in just a bit.
fresh raspberries (divided)1 cup
6
Bake ⏱️ 55-60 minutes or just until toothpick inserted in center comes out with a few tender crumbs attached - not completely clean. Let cake cool at room temp ⏱️ 30-60 minutes before removing from pan.
Nutrition Facts
calories
355 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
2 g
sugar Content
27 g
sodium Content
418 mg
protein Content
9 g
trans Fat Content
0.5 g
cholesterol Content
99 mg
carbohydrate Content
46 g
saturated Fat Content
9 g
unsaturated Fat Content
5 g
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