Description
This Raspberry Sheet Pan Cake is a delightful treat that’s easy to make and bursting with fruity flavors. The light and fluffy cake base pairs perfectly with fresh raspberries for a simple yet elegant dessert.
Ingredients
Scale
Dry Ingredients:
- 2 cups All-Purpose Flour
- 1 1/2 tsp Baking Powder
Wet Ingredients:
- 2/3 cup Grapeseed Oil
- 1 1/2 cups Carbonated (Mineral) Water
- 1 cup Granulated White Sugar
- 1/2 Lemon (juiced)
Additional:
- 1 1/2 cups Fresh Raspberries
Instructions
- Preheat the oven: Preheat the oven to 390°F (200°C) and grease a 9×13-inch baking tray.
- Mix dry ingredients: Whisk together flour and baking powder in a large bowl.
- Combine wet ingredients: Add grapeseed oil to dry ingredients, then mix in carbonated water, sugar, and lemon juice until smooth.
- Assemble: Pour batter into hot tray, spread evenly, and top with fresh raspberries.
- Bake: Bake at 390°F for 5 minutes, then reduce to 375°F and bake for 25–30 minutes until golden and a toothpick comes out clean.
- Serve: Let cool slightly, then slice and serve warm or at room temperature.
Notes
- You can dust the cake with powdered sugar before serving for a decorative touch.
- This cake is best enjoyed fresh but can be stored in an airtight container for a day or two.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Raspberry Sheet Pan Cake, Raspberry Cake Recipe, Sheet Cake with Raspberries
