Description
A soft and tender raspberry sheet pan cake filled with juicy bursts of fresh berries and finished with a light dusting of powdered sugar, perfect for a simple homemade dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F and lightly grease a sheet pan or baking dish.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine melted butter, eggs, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Fold in the fresh raspberries carefully to avoid breaking them.
- Spread the batter evenly into the prepared pan.
- Bake for 30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly, then dust with powdered sugar before serving.
Notes
- Use room temperature ingredients for a smoother batter
- Toss raspberries lightly in flour to prevent sinking
- Avoid overmixing to keep the cake soft and tender
- Let the cake cool slightly before slicing for clean cuts
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: raspberry cake, sheet pan cake, easy dessert, fruit cake, homemade cake