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Home » Cakes

Easy Raspberry Cake Made From Scratch

Last updated on August 20, 2022Originally published August 22, 201954 CommentsSabine

Jump to Recipe

This flavorful, fresh raspberry cake is super moist, soft, and tender. It's a super easy cake but tastes like you've spent hours in the kitchen to make it. All you need is 10 ingredients and 10 minutes of prep time. Your friends and family will rave about how delicious this cake is. By the way, have you tried my pistachio cake?

Cut raspberry cake slices on a serving plate

Why you will love this recipe

  • It's made with fresh, plump, juicy raspberries.
  • 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.
  • It's so easy to make and you will need just a few minutes to prepare it!
Jump to:
  • Why you will love this recipe
  • Photo Tutorial
  • Expert Tips for Success
  • Raspberry Substitutions
  • How long does it last and how to store it?
  • Can I freeze it?
  • More Easy Cake Recipes to Try
  • Recipe

Photo Tutorial

In a large bowl, combine 2 cups flour, baking powder, and salt and stir to combine. Set aside.

flour mixture for cake batter in a bowl

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.

creaming butter and sugar in a mixing bowl

Add 1 egg at the time and mix until incorporated.

whipped eggs and creamed butter in a bowl

Add sour cream and vanilla and stir to combine.

liquid cake batter in a glass bowl

Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Stir just until combined. Set aside.

mixed, thick cake batter in a mixing bowl

Place raspberries and 2 tablespoon flour in a bowl and stir with a spoon to combine until the raspberries are fully covered with flour.

floured raspberries in a bowl

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.

folding fruit into cake batter with a spatula

Expert Tips for Success

  • You can also use a parchment paper layered 8" (20cm) pan; you will need to adjust baking time about 10 minutes longer.
  • Whenever possible, use ripe, fresh raspberries for best results. However, if you don't have fresh fruit available, frozen raspberries work as well.

Raspberry Substitutions

This raspberry cake recipe works also well with other fruits. Either substitute them completely or do a mix of different fruits. Just don't add more than a total of 1 ½ cups (225g) of fruit total. I tested and love the following substitutions:

  • Blackberries
  • Blueberries
  • Strawberries
close up of a raspberry cake slice on a white cake plate

How long does it last and how to store it?

You should refrigerate the leftover cake for up to 2 days. It can be eaten cold right out of the fridge or let come to room temperature. Keep in an airtight container.

Can I freeze it?

Yes, you can freeze it. 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 hour for single pieces and 3-4 hours for the whole cake. You could also thaw it in the fridge overnight.

More Easy Cake Recipes to Try

  • Flourless Chocolate Cake
  • Banoffee Cake
  • Carrot Cake
  • Bananas Foster Upside Down Cake
  • Pumpkin Cake
  • Texas Sheet Cake
  • Applesauce Cake

Recipe

Cut raspberry cake slices on a serving plate

Easy Raspberry Cake Recipe From Scratch

4.99 from 61 votes
Author Sabine Venier
Calories: 235kcal
Servings: 12 servings
Prep 10 minutes
Cook 35 minutes
Total 45 minutes
Print Pin Rate
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. 

Ingredients
 
 

  • 2 cups all-purpose flour, spooned and leveled
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated white sugar
  • 2 large eggs
  • ¼ cup sour cream
  • 2 teaspoon vanilla extract
  • ½ cup milk
  • 1 ½ cups fresh raspberries
  • 2 tablespoon all-purpose flour

Instructions

  • 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 tablespoon 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.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 235kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 5gCholesterol: 58mgSodium: 187mgPotassium: 141mgFiber: 1gSugar: 13gVitamin A: 340IUVitamin C: 4mgCalcium: 58mgIron: 1.4mg
Course Dessert
Cuisine American
Keyword easy raspberry cake from scratch, how to make raspberry cake, raspberry cake recipe
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. Sue

    September 12, 2022 at 12:49 pm

    The recipe looks delicious and I’m wondering if I can use a 9!x 13 pan for the cake.

    Reply
    • Sabine

      September 13, 2022 at 3:35 pm

      Yes, in this case, I would recommend doubling the recipe. I hope that helps!

      Reply
  2. Megan

    June 26, 2022 at 5:14 am

    A beautifully simple but delicious cake that had my guests gushing over it. Thank you for sharing 🙏

    Reply
  3. cheryl

    February 17, 2022 at 5:56 pm

    I was wondering if you could use a bundt pan to make this

    Reply
    • Sabine

      February 21, 2022 at 6:26 am

      Yes, absolutely. But I recommend using a small 8-inch bundt pan.

      Reply
  4. Yvonne

    October 03, 2021 at 1:26 pm

    Hi there, looking for a raspberry cake I can cover with fondant sugar. Is this cake dense enough to cope with weight of sugarpaste covering?
    Thanks in advance..

    Reply
    • Sabine

      October 04, 2021 at 7:39 am

      Hi Yvonne, Yes, the cake will be sturdy and dense enough to hold the covering.

      Reply
  5. Petra M

    September 29, 2021 at 4:25 pm

    If I use two 8 inch cake pans do I double the recipe?

    Reply
    • Sabine

      October 04, 2021 at 7:40 am

      Yes.

      Reply
      • Ainsley

        February 13, 2022 at 9:13 am

        what about two 9 inch?

      • Sabine

        February 21, 2022 at 6:22 am

        In this case just double the recipe.

  6. Dayana Valdes

    September 16, 2021 at 11:21 am

    Hello , is this recipe good for stacking ?

    Reply
    • Sabine

      September 17, 2021 at 1:04 pm

      Yes, you can absolutely make a two-layer cake.

      Reply
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Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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