📖 Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents sticking; trust me, nobody wants a cake stuck to the pan!
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a tender cake. Use an electric mixer for best results.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. This ensures a smooth batter.
4. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat until just combined. Don't overmix! Overmixing develops the gluten and can result in a tough cake.
6. Gently fold in the fresh raspberries. Be careful not to crush them. They’re delicate little things!
7. Pour the batter into the prepared baking pan and spread evenly. Ensure the batter is distributed evenly to prevent uneven baking.
8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on it. Ovens vary, and you don't want a dry cake.
9. Let the cake cool completely in the pan before frosting. Patience is a virtue, especially when it comes to cake cooling. A warm cake will melt the frosting.
10. While the cake is cooling, prepare the raspberry revel filling. In a saucepan, combine the fresh raspberries, sugar, cornstarch, and lemon juice.
11. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. This usually takes about 5-7 minutes. The mixture should be glossy and jam-like.
12. Remove from heat and let cool slightly. Cooling the filling prevents it from melting the frosting.
13. Once the cake is completely cool, frost it with your favorite buttercream frosting. Store-bought is fine in a pinch, but homemade is always better!
14. Drizzle the cooled raspberry revel filling over the frosted cake. Get creative with your drizzle!
15. Refrigerate the cake for at least 30 minutes before serving. This allows the frosting and filling to set. Plus, a cold cake is just…better, don't you think?
16. Slice and serve. Garnish with fresh raspberries, if desired. Enjoy every single bite!