What is a good vanilla raspberry sheet cake? Is it like a hug in cake form? What is the kind of dessert that makes you feel warm and fuzzy inside? Imagine a fluffy vanilla cake, studded with bursts of sweet-tart raspberries, all slathered in an icing sugar. What are some of the best recipes for Is it easier to make a layer cake? If you love a good coffee cake, you are going to love this beauty!
What is a vanilla sheet cake?
Think of it as the ultimate dessert for a crowd or just for yourself! What is a vanilla cake? The raspberries add a delicious tang that cuts through the sweetness, creating ‘the perfect balance of sweetness and sourness’. What is the recipe for sheet cake? What is magic in simplicity? No fancy techniques required, just a few raspberries, and an luscious glaze.
Why you’ll love this recipe?
What I love most about this is how incredibly forgiving it is. Do you need to be a master baker to nail it? The **flavor** is divine – the vanilla provides a cozy base, while the raspberries explode with flavor. Juicy sweetness. Is the **simplicity** a huge win; it’s ready in under an hour, start to finish! Is it really that easy to make a pint of raspberries? What is the “versatility”? Top it with whipped cream, ice cream or even a sprinkle of toasted almonds. I think it rivals even my grandmother’s famous blueberry coffee cake (and that’s saying a lot). My whole family requests this cake at least once a month, and honestly, I’m happy to oblige every time.
How do you make a raspberry sheet cake?
Quick Overview
What is the process of whisking dry ingredients, mixing wet ingredients and combining them, swirling in a bowl. You’re doing this in 3 steps. How do you make raspberry filling, baking it until golden, and glazing it while it’s still warm? What is easy to do? This method is great because it avoids overmixing the batter (which can lead to a tough cake) and makes the cake more moist. What is the best way to create a swirl of raspberry goodness? Don’t be intimidated – even if your swirl isn’t perfect, it’ll still taste amazing.
Ingredients
For the main battery:
* 2 1/2 cups all-purpose flour: I always use unbleached for the best flavor. * 2 cups granulated sugar: Feel free to reduce this slightly if you prefer a less sweet cake. * 3 1/2 teaspoons baking powder: Make sure it’s fresh for the best rise! * 1 teaspoon salt: What are the other flavors of milk? Whole milk gives the richest flavor, but you can use 2% or even almond milk. * 1/2 cup (1 stick) unsalted butter, melted: Use good quality butter for the best flavor. * 2 large eggs: Make sure they’re at room temperature for better incorporation. * 2 teaspoons vanilla extract: What makes this cake so comforting?
For the Filling:
* 1 pint fresh raspberries: Frozen will work in a pinch, but fresh are best. * 1/4 cup granulated sugar: Adjust to taste depending on the sweetness of your raspberries. * 1 tablespoon cornstarch: Helps to thicken the filling.
For the Glaze:
* 2 cups powdered sugar: Sift it for a smoother glaze. * 1/4 cup milk: Add more or less vanilla extract to reach your desired consistency. Why can’t you have too much vanilla?
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I always use a little baking spray with flour in it – it’s gonna save my life! Make sure to get into all the corners.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. What is the best way to whisk baking powder? Why is baking powder clumpy?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the milk, melted butter, eggs, vanilla extract. Set aside. Make sure your butter isn’t too hot, or it might cook the eggs! We want a smooth, emulsified mixture here.
Step 4: Combine
How do you mix wet and dry ingredients together? If you overmix gluten in flour, you will get a tough cake. A few lumps are okay. It’s better to undermix than overmix.
Step 5: Prepare Filling
In a small saucepan, combine the raspberries, sugar, and cornstarch. Set aside. Cook over medium heat, stirring constantly, until the raspberries break down and the mixture thickens. Cool. How long does it take for a tomato to thick Let it cool slightly. I sometimes add a squeeze of lemon juice to brighten the flavors.
Step 6: Layer & Swirl
How do you pour the raspberry filling into a cake pan? Use a knife or skewer to swirl the filling into the batter. Don’t over-swirl, or you’ll lose the distinct raspberry pockets. I like to create a marbled effect.
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 30 minutes – ovens can vary! If the top is browning too quickly, tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for 15-20 minutes before glazing. While the cake is still slightly warm, whisk together the powdered sugar, milk, and vanilla extract. How does the glaze melt into the cake?
Step 9: Slice & Serve
Let the glaze set for a few minutes before slicing. I like to use a serrated knife for clean slices. Serve warm or at room temperature – it’s delicious!
What is the best way to serve it?
What are some of the best ideas for making a raspberry sheet cake?
For Breakfast:What is a good way to start the day?
For Brunch:Dress it up with whipped cream and a sprinkle of fresh raspberries. Serve with mimosas for a special occasion.
As Dessert:Can you serve this with a scoop of vanilla ice cream or chocolate sauce? What’s the perfect ending to a meal?
For Cozy Snacks:What is the best comfort food to have with a cup of tea?
My family tradition is to have this cake with a side of vanilla bean ice cream – it’s the perfect dessert! Is it good to serve warm cake with cold ice cream?
How do I make a perfect raspberry sheet cake?
What are some tips for making a perfect cake?
Raspberry Prep: HowIf your raspberries are tart, you can add a little extra sugar to the filling. I’ve even used a tablespoon of raspberry jam for dipping it in ice cold water!
Mixing Advice:Do not overmix the batter! Overmixing develops gluten in the flour, resulting in a tough cake. Mix until just combined.
Swirl CustomizationWhat is the best way to get creative with swirling? You can create different patterns by swirling the filling in different directions. Just don’t over-swirl, or you’ll lose the distinct raspberry pockets.
Ingredient Swaps:Can you substitute almond milk for soy milk? I’ve also used Greek Yogurt in place of some of the butter for a healthier version.
Baking Tips:If the top of the cake is browning too quickly, keep an eye on it. Is it necessary to rotate the pan halfway through baking to ensure even browning?
Glaze Variations: For a tangier glaze, add a squeeze of lemon juice. You can also use different extracts, like almond or lemon, to change the flavor.
I’ve learned the hard way that overbaking this cake is a no-no! It gets dry fast, so err on the side of underbaking if you’re unsure. A slightly gooey center is much better than a dry cake.
Storing and Reheating Tips
Here’s how to keep your cake fresh and delicious:
Room Temperature: Store in an airtight container for up to 2 days. The glaze will keep the cake moist.
Refrigerator Storage: Store in an airtight container for up to 5 days. Bring to room temperature before serving for the best flavor.
Freezer Instructions: Wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Glaze Timing Advice: If you’re freezing the cake, it’s best to glaze it after thawing. This will prevent the glaze from becoming soggy.
I usually slice the cake before freezing, so I can easily grab a slice whenever I want. Just make sure to wrap each slice individually to prevent freezer burn!
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to Vanilla Raspberry Sheet Cake Recipe! It’s a crowd-pleaser, a family favorite, and, most importantly, it’s incredibly delicious. I truly believe that this cake will bring a little bit of joy to your day, whether you’re baking it for a special occasion or simply craving a sweet treat. If you love this recipe, be sure to check out my other cake recipes! Happy baking, and I can’t wait to hear how yours turns out. Leave a comment below and let me know if you tried it and what you thought! I love seeing your creations and hearing about your own variations. Don’t forget to rate this recipe if you loved it.
Vanilla Raspberry Sheet Cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh raspberries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the raspberries.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
