Easy Raisin Cake

Sweet tooths rejoice! This Easy Raisin Cake is a moist and flavorful treat packed with plump raisins and a hint of cinnamon. A classic dessert that’s surprisingly simple to make, it’s perfect for a snack, breakfast, or even a brunch with friends – and it’s sure to become a new favorite.

Ready Time

1 hrs 15 mins

Yields

6 servings

Ingredients

All-purpose flour – 1 1/2 cups
Granulated sugar – 1 cup
Unsalted butter, softened – 1/2 cup
Large eggs – 2
Milk – 1/2 cup
Raisins – 1 cup
Baking powder – 1 teaspoon
Salt – 1/4 teaspoon
Ground cinnamon – 1/2 teaspoon
Vanilla extract – 1/2 teaspoon

Instructions

Preheat your oven to 350°F (180°C) and grease a 9×13-inch baking dish.

In a medium-sized bowl, whisk together the flour, baking powder, salt, and cinnamon.

Set aside.

In a large bowl, use an electric mixer to cream together the sugar and butter until light and fluffy.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

In a separate bowl, whisk together the milk and vanilla extract.

Gradually add the flour mixture to the sugar mixture, alternating with the milk mixture, beginning and ending with the flour mixture.

Beat just until combined.

Stir in the raisins.

Pour the batter into the prepared baking dish and smooth the top.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cut into 6 equal pieces and serve!

Notes

Use room temperature ingredients, especially the butter and eggs, for a lighter cake texture. Don’t overmix the batter, as this can result in a dense cake.

If using dark raisins, they might give a slightly richer flavor than golden raisins.

For an extra-moist cake, make sure to not overbake – check the cake after 35 minutes and cover with foil if the top is getting too brown. If you want a crispy top, bake for the full 40 minutes.

The cake will keep at room temperature for up to 3 days, or freeze for up to 2 months.

You can also toast the raisins in a 350°F oven for 5 minutes to bring out their natural sweetness before adding them to the batter.