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.
Photo Tutorial
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 a 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.
Top Tips for Success
- 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.
Fruit 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 ½ cups (225g) of fruit total. Consider these options:
- Blackberries
- Blueberries
- Strawberries
FAQs
Can I use vanilla extract instead of vanilla beans?
Yes, you can substitute 1 teaspoon of vanilla extract in place of the fresh vanilla bean.
How long does it 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 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 1-2 hours for single pieces and 3-4 hours for the whole cake. You could also thaw it in the fridge overnight.
More Cake Recipes to Try
- Pistachio Cake
- Fresh Cherry Cake
- Blackberry Cake
- Black Forest Cake
- S'mores Cake
- Lemon Blueberry Cake
- Chocolate Cake
Easy Raspberry Cake Recipe From Scratch
Ingredients
- 2 cups all-purpose flour, spooned and leveled (240g)
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened (113g)
- ¾ cup granulated white sugar (150g)
- 2 large eggs
- ¼ cup sour cream (60g)
- 2 vanilla beans* (or 2 teaspoon vanilla extract)
- ½ cup milk (120ml)
- 1 ½ cups raspberries (225g)
- 2 tablespoon all-purpose flour
Video
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.
Notes
- Blackberries
- Blueberries
- Strawberries
- 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.
Dayana Valdes
Hello , is this recipe good for stacking ?
Sabine
Yes, you can absolutely make a two-layer cake.