Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 3/4 cups
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup (2 sticks)
- Eggs: 3 large
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 3: Add the softened butter and eggs to the dry ingredients. Beat with an electric mixer on low speed until just combined, then increase speed to medium and beat for 2 minutes, scraping down the sides of the bowl as needed. Stir in the vanilla extract.
- Step 4: 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.
- Step 5: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Frost with white chocolate frosting and top with fresh raspberries before serving.
Notes
- For optimal freshness, store leftover cake in an airtight container in the refrigerator.
- A brief microwave burst (15-20 seconds) can revive a chilled slice, making the frosting extra creamy.
- Elevate each slice with a dusting of powdered sugar and a sprig of mint for a visually stunning dessert.
- Creaming the softened butter and sugar thoroughly is key to a light and airy cake crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American