raspberry butter cake
Cakes

Raspberry Butter Cake

0 comments
raspberry butter cake

Raspberry Butter Cake

A quick and easy butter cake with the added touch of raspberries.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Categories
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 125 grams butter
  • 3/4 cup /165grams caster sugar
  • 2 eggs
  • 1 1/2 cups/ 225grams self raising flour
  • 1/2 cup milk
  • 3/4 cup fresh raspberries or frozen ( no need to defrost if using frozen)

Instructions
 

  • Preheat oven to 180C/160C fan forced. Grease deep 20cm round cake pan, line base with baking paper.
  • Beat butter and sugar in medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating until just combined between additions. Stir in flour and milk, in two batches, fold 1/4 cup raspberries into mixture. Spread three quarters of cake mixture into pan, sprinkle with remaining raspberries, spread with remaining cake mixture.
  • Bake about 35 minutes. Cake is cooked if when a knife put into the center comes out clean. If after the 35 minutes and cake is not cooked, allow 5 minute increments till cake cooked.
  • Stand cake in pan for 5 minutes. Turn out cake onto a wire cake rack to cool completely.

Notes

  • You can use other fruit if you do not like raspberries.
  • Leave a Comment

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    VIP Membership

    News

    My recipes can now be read by Google Assistant.

    You need to have an account here:https://rezepthos.com

    Link your account to your google home and then all you need to say is “ask recipe chef”