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Japanese Raspberry Cake

This Japanese Raspberry Cake is incredibly moist and tender, thanks to a simple yet perfect blend of ingredients. The fresh raspberries burst with juicy sweetness, giving each slice a lovely fruity flavor that's not too overpowering. It's also wonderfully light and airy, making it a perfect dessert even after a big meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine Japanese
Servings 8 servings
Calories 350 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh raspberries

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • In a separate bowl, mix together the milk, vegetable oil, eggs, and vanilla extract.
  • Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined.
  • Gently fold in the fresh raspberries.
  • Pour the batter into your prepared baking pan and spread it out evenly.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.