Welcome to today's article. A raspberry cake sounds fancy until you actually make one.

The version worth baking is not a fussy layered project, it's a single cake that comes together in about 20 minutes of hands-on work and bakes in 30 to 35 minutes.

Why this cake works

The base is a plain vanilla butter cake, and that's deliberate. Raspberries are tart and bright, so a simple sponge lets them lead. If you've ever had a slice of raspberry cake where the fruit got lost under heavy frosting, it's usually because the cake itself was too sweet. Here the sugar stays modest at 1 cup (200 g) for the whole batter.

What you'll need

For the cake: 2 cups (250 g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup (200 g) granulated sugar, 1/2 cup (115 g) unsalted butter at room temperature, 2 large eggs, 1 teaspoon vanilla extract, and 3/4 cup (180 ml) whole milk. Plus 1 1/2 cups (about 180 g) fresh raspberries, tossed in a spoonful of flour so they don't sink.

For the frosting: 1 1/2 cups (360 ml) heavy whipping cream, 3 tablespoons powdered sugar, and 1/2 teaspoon vanilla.

Step by step

Heat your oven to 350°F (175°C) and grease a 9-inch round pan. Whisk the flour, baking powder, and salt together in a bowl. In a larger bowl, beat the butter and sugar for 3 to 4 minutes until pale, then add the eggs one at a time, followed by the vanilla. Add the dry ingredients in three additions, alternating with the milk, starting and ending with flour. Fold in the floured raspberries last, gently, so they stay whole. Spread the batter in the pan and bake 30 to 35 minutes, until a toothpick in the center comes out clean. Cool completely before frosting, this part matters.

The frosting mistake to avoid

Whipped cream frosting collapses if you rush it. Chill your bowl and beaters in the freezer for 10 minutes first, and stop beating the moment soft peaks form, right before they turn stiff and grainy. Fold in the powdered sugar and vanilla at the end rather than beating them in. If your kitchen runs warm, set the frosted cake in the fridge for 20 minutes before slicing.

Swaps and storage

No fresh raspberries? Frozen ones work if you don't thaw them first, though they'll bleed a little color into the batter. For a sturdier frosting that travels better, swap half the whipped cream for 4 oz (115 g) of softened cream cheese. Keep the cake covered in the fridge for up to 3 days, and add fresh berries on top right before serving so they don't weep.

The one thing to remember here is temperature control, cold bowl for the cream, fully cooled cake before frosting. Get those two right and this cake turns out clean every time. Give it a go this weekend and see how fast the plate empties.