A super simple fluffy vanilla cake packed with juicy raspberries
I am not exaggerating a bit when I say someone in my house (either my mom or I) has made this cake fifty times. It’s that cake recipe that you whip up when friends are coming over for the weekend or your aunt says she’s coming over in less than an hour – it happens. This cake has certainly got you covered.
The absolute best part about this cake is that you only need one spoon to make it – say good-bye to measuring cups and grab that one tablespoon or teaspoon. If you use a tablespoon, this cake fills a 9 x 13 inch pan and feeds about eight people. On the other hand, if you use a teaspoon, this cake fills an 8 x 8 inch pan and feeds about five people. I recommend the tablespoon because more cake is always better, right?
Let’s talk texture – one of the most important parts. This cake has a soft crumb and is super duper light and fluffy. The addition of raspberries does not make it too mushy – however, it is best eaten warm when the raspberries are gooey, hot, and swirled into the vanilla cake 🙂
Who says Valentine’s Day is nothing without chocolate? This cake is so yummy served with vanilla ice cream or crème fraïche. Prepare it to give to someone you love or if you just feel like eating cake!
Sixteen Spoon Raspberry Vanilla Sheet Cake
- 4 large eggs
- 16 tbsp of white, granulated sugar
- 16 tbsp of canola or coconut oil
- 16 tbsp of milk ((I used 2%))
- 16 tbsp of cake flour
- 1 tbsp of baking powder
- 3 cup of frozen raspberries
- 1 package of vanilla sugar
- fresh raspberries ((for garnish))
- ice cream, whipped cream, or créme fraïche ((optional))
- Preheat oven to 400? F. Line a 9 x 13″ pan with parchment paper. In the bowl of an electric mixer, whisk together eggs and sugar until fluffy (about 5 minutes).
- Add oil and milk to egg mixture, and beat until well combined. Add flour and baking powder, and beat until just combined (do not overmix!). Pour mixture into baking pan, and distribute frozen raspberries over the top. Bake cake for 20 minutes at 400? F. Transfer to the top rack of the oven, and bake for another 15 minutes at 375? F.
- When cake is done baking, remove from oven, and sprinkle vanilla sugar over the top while it is hot. Serve with vanilla ice cream, whipped cream, or créme fraïche, and enjoy!
