This flavorful, fresh raspberry cake is super moist and drool-worthy. All you need is 10 ingredients and 10 minutes of prep time. Your friends and family will rave about how delicious this raspberry cake recipe is.
I will share a step-by-step guide with photos and a video to share how to make this summer cake.
If you aren’t in the mood for raspberries, that’s okay! My strawberry cake is super moist and scrumptious too.
Why This Raspberry Cake Recipe Works:
- It’s made with plump, juicy raspberries.
- The perfect cake for summertime.
- Excellent for all occasions, make it for a barbecue or potluck, and it will disappear!
- It only takes 10 ingredients to make this dessert cake.
- You just need 10 minutes of prep time.
- How To Make Raspberry Cake
- Baker’s Tips
- Substitutions
- Can I Use Vanilla Extract Instead Of Vanilla Bean?
- Frequently Asked Questions And Answers
- What Makes Cake Moist?
- How Do You Tell If A Cake Is Done Baking?
- Can I Put Cake Back In The Oven?
- How Long Does Raspberry Cake Last And How To Store It?
- Can Raspberry Cake Be Frozen?
- Recipe Video
How To Make Raspberry Cake
FIRST STEP: Preheat oven to 350°F / 175°C. Line the bottom and the sides of a 9″ (23cm) springform pan with parchment paper. Set aside.
SECOND STEP: In a large bowl, combine 2 cups flour, baking powder, and salt and stir to combine. Set aside.
THIRD STEP: In a large mixing bowl with a stand or a handheld mixer fitted with a whisk or paddle attachment, beat butter and sugar until creamy for about 2-3 minutes.
FOURTH STEP: Add 1 egg at the time and mix until incorporated.
FIFTH STEP: Add sour cream and vanilla and stir to combine.
SIXTH STEP: Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Stir just until combined. Set aside.
SEVENTH STEP: Place raspberries and 2 tbsp flour in a bowl and stir with a spoon to combine until the raspberries are fully covered with flour.
EIGHTH STEP: Transfer raspberries to the batter without the excess flour in the bowl. Fold in with a spatula or wooden spoon carefully. Transfer to the prepared baking pan and bake for about 32-36 minutes or until a toothpick in the center comes out clean.
I baked mine for 34 minutes. Let cool to room temperature. Before serving, sprinkle with powdered sugar, top with whipping cream, or fresh raspberries, to your preference — store leftovers in the fridge up to 1 day.
Baker’s Tips
- You can also use a parchment paper layered 8″ pan; you will need to adjust baking time about 10 minutes longer.
- Use ripe, fresh raspberries for best results when making this easy cake recipe.
- Always use fresh eggs when baking this dessert cake for best results.
- Do not overbake otherwise the cake ends up dry.
Substitutions
This raspberry cake recipe can also be made with other fruits. Either substitute them completely or do a mix of fruit. Just don’t add more than a total of 1 1/2 cups (225g) of fruit total. Consider these options:
- Blackberries
- Blueberries
- Strawberries
Can I Use Vanilla Extract Instead Of Vanilla Bean?
Yes, you can substitute 1 teaspoon of vanilla extract in place of the fresh vanilla bean.
Frequently Asked Questions And Answers
What Makes Cake Moist?
This fresh cake is moist because of the sour cream that is added to it. Sour cream makes baked goods moist because of its creamy texture. If you haven’t tried adding it to cakes or other baked goods, don’t be scared you won’t even notice a hint of flavor from it.
How Do You Tell If A Cake Is Done Baking?
By far, the easiest way to tell if a cake is done baking is by inserting a toothpick into the center of the cake. When it’s done, it will come out dry with no liquid stuck to it. If you notice any liquid, then the cake needs to bake a little longer.
Another thing to look for is that if you lightly press on the top of the cake with your finger, it should spring back up. If it leaves an indent, then it’s not done. You will also notice that the sides of the cake will pull away from the pan a little bit when it’s done also.
Can I Put Cake Back In The Oven?
If you have baked the cake and it’s already cooled down, then you should not put it back in the oven. If you happened to undercook the cake and didn’t figure it out until after it cools there isn’t anything you can do for it.
The ingredients won’t rise if you try baking it longer, so you might as well eat the edges and toss the rest.
How Long Does Raspberry Cake Last And How To Store It?
You should refrigerate the leftover summer cake for up to 1 day. It can be eaten cold right out of the fridge. Make sure it’s wrapped tightly to prevent it from taking on other flavors in the fridge. Keep in an airtight container.
Can Raspberry Cake Be Frozen?
Yes, you can freeze this dessert cake. You can freeze all in one piece, or you can slice it into individual pieces depending on your preference. Wrap it with plastic wrap or tin foil then place it in a storage container that it’s airtight. It freezes well up to 3 months.
To thaw, place on the counter for 1-2 hours for single pieces and 3-4 hours for the whole cake. You could also thaw it in the fridge overnight.
If you make this easy Raspberry Cake recipe from scratch, leave a comment, rate it, and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
More Recipes Featuring Fruit
This flavorful, fresh raspberry cake is super moist and drool-worthy. All you need is 10 ingredients and 10 minutes of prep time. Your friends and family will rave about how delicious this raspberry cake recipe is.
- 2 cups all-purpose flour, spooned and leveled (240g)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened (113g)
- 3/4 cup granulated white sugar (150g)
- 2 large eggs
- 1/4 cup sour cream (60g)
- 2 vanilla beans* (or 2 tsp vanilla extract)
- 1/2 cup milk (120ml)
- 1 1/2 cups raspberries (225g)
- 2 tbsp all-purpose flour
Preheat oven to 350°F / 175°C. Line the bottom and the sides of a 9" (23cm) springform pan with parchment paper. Set aside.
In a large bowl combine 2 cups flour, baking powder, and salt and stir to combine. Set aside.
In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until incorporated. Add sour cream and vanilla* and stir to combine. Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Stir just until combined. Set aside.
Place raspberries and 2 tbsp flour in a bowl and stir with a spoon to combine until the raspberries are fully covered with flour.
Transfer raspberries to the batter without the excess flour in the bowl. Fold in with a spatula or wooden spoon carefully. Transfer to the prepared baking pan and bake for about 32-36 minutes or until a toothpick in the center comes out clean. I baked mine for 34 minutes. Let cool to room temperature.
Before serving, sprinkle with powdered sugar, top with whipping cream, or fresh raspberries, to your preference. Store leftovers in the fridge up to 1 day.
Recipe Video
Substitutions
This raspberry cake recipe can also be made with other fruits. Either substitute them completely or do a mix of fruit. Just don't add more than a total of 1 1/2 cups (225g) of fruit total. Consider these options:
- Blackberries
- Blueberries
- Strawberries
Recommendations
- You can also use parchment paper layered 8" pan; you will need to adjust baking time about 10 minutes longer.
- Use ripe, fresh raspberries for best results when making this easy cake recipe.
- Always use fresh eggs when baking this dessert cake for best results.
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
Hello!
Could you recommend an icing for this cake?
Thx!!
Hi, of course! I could think of lemon cream cheese frosting, or maybe a bit of lemon buttercream, or just sweetened whipped cream would fit amazing in my opinion. I hope that helps.
I will do it today, I’m excited, thank you for sharing
When do you add the second egg? The recipe calls for 2 eggs, but the directions state to add one egg. When should the second egg be added?
You need to add 1 egg at the time. That means you add 1 egg, mix to incorporate, and then you add the second. I hope that helps!
Simply delicious-a fast and light summer dessert.Have made the original with fresh raspberries but also swapped ingredients,using natural yoghurt instead of sour cream and also adding poppy seeds or chia seeds.Always a winner,serve with cream,yoghurt,ice cream or custard.Yum.
Have made this cake twice, first time with frozen raspberries and second time with canned peaches, it turned out amazing both times! Big winner with my housemates! Thanks xx
Thank you so much for your feedback, Gertrude! Peaches sound amazing. I’m glad you like this recipe as much as we do. Have a wonderful day and stay safe.
I’ve made this recipe so many times and I’ve played with it so much too… choc chips, banana, I’ve even done a bit of cocoa at times (without raspberry). Turns out great each time Thank you!
I made this with strawberries..excellent!
Delicious fresh tasting cake; recipe was easy to follow; came out really moist..
I made this cake, like she said, easy to make and delicious. I made a second batch but used chia seeds as I ran out of eggs. It turned out great as well.
Thank you so much for your feedback! I’m happy that you like this recipe!
Fantastic recipe! A real hit with everyone.. I also use frozen and it works fine, although I can believe fresh is even more divine.. (Takes a bit longer with frozen, and I put aluminium foil on top once it starts to brown). Truly delicious.
Thank you so much, Jenny! I’m glad it worked out fine!
This is an awesome cake! Not sure why no one has reviewed it yet, but it’s a very simple and delicious recipe. We
Made it with frozen raspberries, because that’s all I had. But it still turned out yummy.
Thank you so much, Chrisy! I’m happy that you like the recipe and it turned out great!