Skip to Content
A message to our customers on COVID-19 Read More About Sobeys COVID Response
very easy
Prep Time
10 mins
Total Time
1 h 15 m


2 ¼ cups
all-purpose flour, sifted (includes dusting pan)
550 mL
2 tsp
baking powder
10 mL
½ tsp
2 mL
¾ cup
unsalted butter, room temperature
175 mL
1 ½ cups
375 mL
eggs, room temperature
1 tbsp
vanilla extract
15 mL
1 ¼ cups
milk, room temperature
300 mL
1 cup
35% whipping cream
250 mL
¼ cup
icing sugar
60 mL
2 cups
fresh raspberries
500 mL


Step 1
Preheat oven to 350ºF (180ºC). Grease a 9 x 13-in. (3 L) baking pan and use a couple tablespoons of the flour to dust the pan; shake out excess. In bowl, stir rest of the flour with baking powder and salt. Set aside.
Step 2
In a separate bowl, beat butter and sugar using electric mixer on medium speed for about 2 min., until light and fluffy. Beat in eggs one at a time, incorporating each fully before adding next one. Beat in vanilla.
Step 3
With the mixer on low, alternately add the dry mixture in 3 parts with the milk in 2 parts, starting and ending with the dry mixture. Scrape the bowl as needed between additions.
Step 4
Scrape batter into prepared pan, smoothing the top. Bake 30 to 35 min. or until a tester comes out clean when inserted into centre of cake. Let stand 10 min. before turning cake onto wire rack to cool completely.
Step 5
Just before serving, beat cream with icing sugar until stiff peaks form. Spread evenly on top and sides of cake.
Step 6
Cut raspberries in half lengthwise. Overlapping slightly, arrange 1/2 the raspberries, cut-side down, in the shape of a maple leaf in the centre of the cake. Tip: To avoid spaces between raspberries, slightly overlap the berry edges. Arrange remaining raspberry halves in three rows on each side of maple leaf. Serve immediately.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/24 of the recipe)
11 g
Saturated Fat:
6 g
25 g
1 g
15 g
55 mg
3 g
95 mg