Raspberry Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk (or 240ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">300g fresh raspberries (plus extra for decorating)</li><li class="ingredients-single-item">1 tbsp all-purpose flour (for coating raspberries)</li><li class="ingredients-single-item">For the cream cheese frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">300g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 1 lemon (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line your 33x23cm baking pan with parchment paper, leaving some overhang on the sides to help lift the cake out later. Lightly grease any exposed edges.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together 280g flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. This pre-mixing ensures the leavening agents are evenly distributed throughout the batter, giving you an even rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream together 170g softened butter and 300g sugar until light and fluffy, about 3-4 minutes. This extended beating incorporates air into the mixture, creating a lighter cake texture. The mixture should be noticeably paler and increased in volume.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This gradual addition prevents the mixture from curdling and ensures a smooth batter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in 2 tsp vanilla extract until combined. The vanilla enhances the flavor of the cake without overpowering the raspberries.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the dry ingredients to the butter mixture in three portions, alternating with 240ml buttermilk (beginning and ending with the dry ingredients). Mix on low speed just until combined after each addition. This method creates a tender cake crumb by minimizing gluten development.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently toss 250g of the raspberries with 1 tbsp flour until lightly coated. This coating helps prevent the berries from sinking to the bottom of the cake during baking. Fold the flour-coated raspberries gently into the batter, being careful not to overmix or crush the berries.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into the prepared pan, spreading it evenly. Scatter the remaining 50g raspberries on top, pressing them lightly into the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The cake should be golden brown, and the edges will begin to pull away from the sides of the pan. For an evenly baked cake, rotate the pan halfway through baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool completely in the pan on a wire rack. The cooling process is crucial for a moist texture and ensures the frosting won't melt when applied.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the cream cheese frosting, beat 225g softened cream cheese and 115g softened butter until smooth and creamy, about 2 minutes. Be careful not to overbeat, as this can make the frosting too soft.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Gradually add 300g sifted powdered sugar, mixing on low speed until incorporated. Then add 1 tsp vanilla extract and lemon zest if using. Increase speed to medium and beat until light and fluffy, about 2 minutes. The frosting should hold soft peaks and spread easily.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the cake is completely cool, use the parchment paper overhang to lift it from the pan. Spread the cream cheese frosting evenly over the top of the cake. For a rustic look, create swirls with the back of a spoon or an offset spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Decorate with additional fresh raspberries and a sprinkle of lemon zest if desired. For the best flavor, let the cake sit at room temperature for about 30 minutes before serving to take the chill off the frosting. Store any leftovers in an airtight container in the refrigerator for up to 3 days.</li></ol>