Raspberry Cake With Buttercream Icing Recipe

Name: Raspberry Cake With Buttercream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1 cup white sugar; 1 egg; 1 teaspoon vanilla; 2 cups flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup milk; 2 cups raspberries; ICING; 1/2 cup butter; 1/2 cup vegetable shortening; 1 teaspoon vanilla; 1/8 teaspoon salt; 4 cups confectioners' sugar, 1 pound; 5 tablespoons milk

Servings: persons

1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 cups raspberries
ICING
1/2 cup butter
1/2 cup vegetable shortening
1 teaspoon vanilla
1/8 teaspoon salt
4 cups confectioners' sugar, 1 pound
5 tablespoons milk

1
Cream butter, add suger and beat.
2
Beat in egg and vanilla.
3
Add dry ingredients alternately with milk, beginning and ending with dry ingredients and do not overmix.
4
Pour into a 9 x 9 pan.
5
Sprinkle raspberries over batter.
6
Bake 350F for 45 minutes or until cake tests done.
7
Icing.
8
Cream butter and shortening.
9
Add vanilla and salt.
10
Beat in sugar, 1 cup at a time, blending well after each addition.
11
Add milk and beat at hight speed until light and fluffy.

1687

kcal

Calories

Fat

302

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup butter, 1 cup white sugar, 1 egg, 1 teaspoon vanilla, and more.

Yes, Raspberry Cake With Buttercream Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Cake With Buttercream Icing

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