Raspberry Sour Cream Cake
Raspberry Sour Cream Cake is a delightful dessert that combines the sweet-tart flavor of fresh raspberries with a moist, tender cake and rich sour cream frosting. Perfect for celebrations or simply enjoying on a sunny afternoon, this cake will evoke cherished memories of family gatherings. Its vibrant color and luscious texture make it the highlight of any dessert table, ensuring smiles with each slice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1 cup sour cream (full-fat)
- 1 cup fresh raspberries (ripe)
- 3 large eggs (room temperature)
- 1 tsp vanilla extract (pure)
- ½ cup unsalted butter (melted)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, sugar, and baking powder until well combined.
- In another bowl, mix the eggs, sour cream, melted butter, and vanilla extract until smooth.
- Fold the wet ingredients into the dry mixture until just combined; be careful not to overmix.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: - For added flavor, consider incorporating lemon zest or swapping raspberries for blueberries or strawberries. - Ensure all ingredients are at room temperature for optimal mixing results.