Summer Raspberry Cake Recipe

Are you looking for the ultimate dessert for the summer season? Look no more! Chef Abbie Gellman on Youtube got your back! This irresistible summer raspberry cake is nothing short of tasty. It’s super easy to make and only needs just a few ingredients! This is a great dessert for those summer cookouts or dinners you’ll be hosting that your guests will absolutely love! I make this all year round and switch out the raspberries for whatever berries are in the season. This cake recipe is definitely a must-try! Watch the below to learn the step by step instructions. Thanks to Chef Abbie Gellman for this fantastic recipe.

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat pastry flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 3 tbsp unsalted butter, melted
• 3 tbsp olive oil
• 3/4 cup maple sugar
• 1 large egg, beaten
• 1 tsp vanilla extract
• 1/2 cup whole milk (or 2% milk)
• 6 oz raspberries

Directions:

Step 1

In a large bowl, combine 3/4 cup whole wheat pastry flour, 1 tsp baking powder, and 1/2 tsp kosher salt. Mix well, then set aside. Next, in another bowl, combine 3 tbsp unsalted melted butter, 3 tbsp olive oil, 1 large egg, and 1 tsp vanilla extract. Whisk together to combine, then add 3/4 cup maple sugar. Continue whisking until the maple sugar is no longer visible, then add 1/2 cup whole milk.

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Step 2

Now, combine the wet and dry ingredients. Gently fold everything together (don’t overmix). Once done, transfer the batter to a greased round cake pan, spreading it evenly. Finally, place the raspberries all over the top. Put the cake into a preheated oven at 350 degrees F and bake it for 45 to 50 minutes. Once done baking, cool the cake a little bit, then remove from the pan. Serve it with some whipped cream or anything you like!

Summer Raspberry Cake Recipe