Irresistible Raspberry White Cream Drizzle Cake Recipe
A delightful and moist cake topped with a creamy white drizzle and fresh raspberries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh raspberries
- 1/2 cup heavy cream
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a cake pan.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add butter, milk, eggs, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared pan. Bake for 25-30 minutes.
- While the cake cools, whip heavy cream and powdered sugar for the drizzle.
- Once the cake is cool, spread the cream drizzle on top and garnish with raspberries.
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust sugar in the drizzle to taste.
- Store the cake in the refrigerator if not consumed immediately.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg