Pink Raspberry and Black Cocoa Cake

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

3. 3

   In a large bowl, cream together the unsalted butter and sugar until light and fluffy.

4. 4

   Beat in the egg and vanilla extract until well combined.

5. 5

   Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

6. 6

   Divide the batter into two equal parts. In one part, fold in the black cocoa powder. In the other part, fold in the raspberries and pink food coloring.

7. 7

   Pour the black cocoa batter into the prepared cake pan, spreading it evenly.

8. 8

   Gently spoon the pink raspberry batter on top of the black cocoa batter, spreading it evenly.

9. 9

   Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

10. 10

    Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.