Creado con IA
Pink Raspberry and Black Cocoa Cake
70 min 467 kcal por ración Media
Ingredientes
4 Raciones
- all-purpose flour1 cup
- sugar1/2 cup
- unsalted butter1/2 cup
- milk1/2 cup
- large egg1 piece
- vanilla extract1 tsp
- baking powder1/2 tsp
- salt1/4 tsp
- raspberries1/4 cup
- black cocoa powder2 tbsp
- pink food coloring2 drops
Preparación
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- 3
In a large bowl, cream together the unsalted butter and sugar until light and fluffy.
- 4
Beat in the egg and vanilla extract until well combined.
- 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
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
Pour the black cocoa batter into the prepared cake pan, spreading it evenly.
- 8
Gently spoon the pink raspberry batter on top of the black cocoa batter, spreading it evenly.
- 9
