Raspberry butter cake recipe
- 125g unsalted butter
- ¾ cup caster sugar
- 2 eggs
- 1½ cups self-raising flour (gluten-free see notes below)
- ½ cup milk
- 1 cup fresh or frozen raspberries
Preheat oven to 180°C.
Grease and line a 23cm round cake tin with baking paper.
Cream butter and sugar until light and fluffy (electric mixer or food processor), add eggs one at a time and beat until well combined.
Add half flour and milk, mix, then add remaining flour and milk, mix well.
Gently fold ¼ cup of the raspberries through the mixture.
Spoon ¾ of the mixture into the tin, sprinkle with remaining raspberries, then pour rest of cake mixture over the top.
Use a spatula to smooth the top. Bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
Allow cake to cool for 5 minutes in the tin and then turn out onto a wire rack to cool.
Sprinkle with icing sugar before serving.
- If using frozen raspberries, don’t defrost.
- Raspberries are my absolute favourite, so this cake is a regular feature for our family morning teas.
- Oh, and for lunch boxes, if you must share.
- Make this cake gluten-free by using gluten-free plain flour (e.g. Orgran) and 3 teaspoons gluten-free baking powder.
- A smidgeon (about 1/8 teaspoon) of xanthan gum (from health food shops and some supermarkets) gives the ‘gluten-like’ consistency.
- Recipe created by Melissa Hughes for Kidspot.