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?
Why You Will Love This Raspberry Cake Recipe
- Fresh Raspberries. This vanilla raspberry cake is made with fresh, plump, juicy raspberries.
- Versatile Cake. Excellent for all occasions, make it for a barbecue or potluck, and it will disappear!
- Simple Ingredients. It only takes 10 ingredients to make this dessert cake.
- Little Effort to Make. It's so easy to make and you will need just a few minutes to prepare it!
If you love this simple cake recipe, you've got to try this Texas Sheet Cake and Applesauce Cake next!
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Ingredients
Here are the main ingredients you need to prepare this raspberry butter cake recipe. Be sure to check the recipe card for the full ingredient list and quantities of each one.
- All-purpose flour: Be sure to measure properly by spooning it into a measuring cup and then leveling it off. This way your cake cooks up moist and delicious. Also, tossing the raspberries in a bit of flour keeps them suspended in the cake rather than sinking to the bottom of the cake.
- Baking powder: Gives the cake a bit of lift. If you don't have any on hand, you can find a substitute for baking powder in our article.
- Salt: Essential for balancing the flavors.
- Unsalted butter: Be sure to allow it to soften before you start mixing. If you must use salted butter reduce or eliminate the salt added.
- Sugar: We're using granulated white sugar to sweeten and tenderize the cake. Out of sugar? Discover the best sugar substitutes that work well when baking.
- Eggs: Give the cake structure and moisture. Baking without eggs can be a bit tricky but explore the best egg substitutes to use when baking if you prefer to leave them out.
- Sour cream: Adds moisture and richness to the cake! A must but if you don't have it you can also use plain Greek yogurt instead.
- Vanilla extract: Adds natural sweetness and warmth to the cake. You can also experiment with other extracts such as lemon, almond, and coconut. Or you can try one of these other vanilla substitutes.
- Milk: Added for moisture so any type of milk will work!
- Fresh raspberries: This moist raspberry cake recipe also works 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 loved this cake with blackberries, blueberries, and strawberries.
Video Tutorial
How to Make Raspberry Cake
Step 1: Combine 2 cups flour, baking powder, and salt in a large bowl and stir to combine. Set it aside.
Step 2: Beat the butter and sugar until creamy in a large mixing bowl with a stand or a handheld mixer fitted with a whisk or paddle attachment. This will take about 2-3 minutes.
Step 3: Add the eggs 1 at a time and mix until incorporated.
Step 4: Add sour cream and vanilla and stir to combine.
Step 5: Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Stir just until combined and set aside.
Step 6: Place the raspberries and 2 tablespoon flour in a bowl and stir with a spoon to combine until the raspberries are fully covered with flour.
Step 7: Transfer the 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.
Expert Tips for Success
- Baking Pan. This cake cooks best in a 9" springform pan. You can also use an 8" (20cm) pan lined with parchment paper but you will need to adjust the baking time to about 10 minutes longer.
- Using Frozen Raspberries. Whenever possible, use ripe, fresh raspberries for best results. However, if you don't have fresh fruit available, frozen raspberries work as well. Don't thaw out the frozen berries; simply add them frozen as directed in the recipe.
- Storing: 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.
- Use Room Temperature Ingredients & Measure Properly. This ensures that your cake ingredients mix up correctly and you end up with the best results.
- Serving. Dust it lightly with powdered sugar and serve with fresh raspberries.
Frequently Asked Questions
Yes, you can freeze it. You can freeze the cake 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 for 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.
This easy raspberry cake is meant to be enjoyed without a frosting. It's that good! But of course, you can add one if you prefer. It would be delicious with a lemon glaze or a buttercream frosting for a more decadent option.
I don't recommend it. The berries will weigh down the cake and it may not bake evenly. It's better to measure them as directed and then serve with extra berries on the side.
More Easy Cake Recipes to Try
If you tried this Raspberry Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Easy Raspberry Cake Recipe From Scratch
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.
Notes
- Baking Pan. This cake cooks best in a 9" springform pan. You can also use a 8" (20cm) pan lined with parchment paper but you will need to adjust the baking time to about 10 minutes longer.
- Using Frozen Raspberries. Whenever possible, use ripe, fresh raspberries for best results. However, if you don't have fresh fruit available, frozen raspberries work as well. Don't thaw out the frozen berries; simply add them frozen as directed in the recipe.
- Storing: 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.
- Use Room Temperature Ingredients & Measure Properly. This ensures that your cake ingredients mix up correctly and you end up with the best results.
- Serving. Dust it lightly with powdered sugar and serve with fresh raspberries.
Video
You can find the video in the post above. If you don't see a video, please check your browser settings.
Aaron
I made this with organic flour and organic raw cane sugar. I added frozen black raspberries from this prior season and it turned out delicious. I did not add flour to the berries and the extra juice helped turn the cake almost entirely deep purple. This was for my daughter’s birthday who turned 5. Thank you for the convenient, well detailed and easy directions. May the Lord bless you.
Laurie Glime
Hey! This recipe reminds me of a childhood cake my mom used to make when I was a kid. The only difference is that I’m pretty sure my mom incorporated marshmallows throughout the batter as well. Or maybe just the bottom of the cake? I’m just wondering if you would know what I’m trying to describe. I want to make the same cake again and I haven’t been able to find an exact recipe for it.
Thanks!