Easy Raspberry Cake
This fresh Raspberry Cake is the best summer cake. It's exploding in fresh raspberry flavours and requires no electric mixer!
Ingredients
- 3/4 cups white sugar
- 2 large eggs room temperature
- 2/3 cups oil
- 1 tbsp vanilla
- 1/3 cup sour cream room temperature
- 1 3/4 cups all-purpose flour
- 3/4 tsps baking soda
- 3/4 tsps baking powder
- 1/4 tsp cinnamon optional
- 1/4 tsp salt
- 1 1/2 tsp cornstarch
- 2 cups fresh raspberries
Instructions
- Preheat the oven to 350℉/176℃ and line a 9x9 baking pan with parchment paper and set aside.
- In a bowl, add the dry ingredients. Mix together and set aside.1 3/4 cups all-purpose flour, 3/4 tsps baking soda, 3/4 tsps baking powder, 1/4 tsp cinnamon, 1/4 tsp salt, 1 1/2 tsp cornstarch
- In a large bowl, add the wet ingredients. Whisk for 2-3 minutes until combined.3/4 cups white sugar, 2 large eggs, 2/3 cups oil, 1 tbsp vanilla, 1/3 cup sour cream
- Combine the wet and dry ingredients until a cake batter forms. Mix just until the dry streaks disappear, do not over-mix!
- Spread evenly into the prepared pan. Sprinkle raspberries on top.2 cups fresh raspberries
- Bake for 40-50 minutes. Mine took 45 minutes. The cake is ready when a toothpick inserted comes out clean.
- Once baked and cooled, dust powered sugar on top (optional).