Summer Raspberry Cake Recipe

Name: Summer Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter (room temperature); 1 cup brown sugar; 3/4 cup sugar; 2 eggs; 1 1/2 teaspoons baking soda; 2 tablespoons plain yogurt; 1/2 teaspoon vinegar; 1 teaspoon vanilla extract; 1 cup whole wheat flour; 1 cup white flour; 1 cup fresh raspberry; Icing; 2 cups icing sugar; 1 tablespoon plain yogurt; 1 tablespoon melted butter

Servings: persons

1/2 cup butter (room temperature)
1 cup brown sugar
3/4 cup sugar
2 eggs
1 1/2 teaspoons baking soda
2 tablespoons plain yogurt
1/2 teaspoon vinegar
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup white flour
1 cup fresh raspberry
Icing
2 cups icing sugar
1 tablespoon plain yogurt
1 tablespoon melted butter

1
Mix together, eggs, sugars and butter until creamy, add vanila extract.
2
Sift together flours and baking soda.
3
Add creamy mixture to the dry ingredients.
4
Gently incorporate the fresh raspberries.
5
Butter 8 x 8 square pan.
6
Bake at 350 F for approximately 30-35 minutes (convection oven).
7
For icing: mix together icing sugar, yogourt and butter. Drizzle all over cake.

1108

kcal

Calories

Fat

197

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 15 ingredients. The key ingredients include: 1/2 cup butter (room temperature), 1 cup brown sugar, 3/4 cup sugar, 2 eggs, and more.

Yes, Summer Raspberry Cake 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.

Summer Raspberry Cake

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