Description
A fluffy and creamy cake that combines sugar cookie flavors with raspberry buttercream frosting. Perfect for any occasion!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 cups raspberry buttercream frosting
- Fresh raspberries for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, mix together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the batter evenly in the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- Once cooled, spread the raspberry buttercream frosting over the top of the cake.
- Garnish with fresh raspberries, if desired.
- Slice and enjoy your decadent treat.
Notes
Make sure to let the cake cool completely before frosting. Avoid overmixing the batter.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American