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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.


The unfrosted cake can be made 1 day ahead and stored in an airtight container, or it can be wrapped tightly and frozen for up to 2 weeks before thawing and decorating.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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
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