Raspberry Sauce Cake

This Raspberry Sauce Cake is soft, simple, and finished with a warm homemade raspberry sauce poured right over the top. The cake bakes up tender and light, then soaks in the bright, sweet-tart flavor of raspberries while it’s still warm, giving every slice a moist, flavorful finish. What makes this cake special is how easy it is! It is a cozy, everyday dessert that feels a little special without much extra work.

• 2 ¾ cups (345 g) all-purpose flour
• 1 ¼ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
• ¼ cup (54 g) vegetable oil
• 1 ¾ cups (350 g) granulated sugar
• 2 large eggs, room temperature
• 2 large egg whites, room temperature
• 1 teaspoon vanilla extract
• ¾ cup (172.5 g) sour cream, room temperature
• ¾ cup (183 g) whole milk, room temperature

• 3 cups (369 g) raspberries, fresh or frozen
• ¾ cup (150 g) granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water