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 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!
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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 a 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.
Expert Tips for Success
- You can also use a parchment paper layered 8" (20cm) pan; you will need to adjust the baking time to 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 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 the following substitutions:
- Blackberries
- Blueberries
- Strawberries
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
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.
Video
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Mali
Very simple but good
Pat
Please correct the typo in your recipe. It currently says "add one egg at the time." It should say "add one egg at a time."
Thank you.
Sue
The recipe looks delicious and I’m wondering if I can use a 9!x 13 pan for the cake.
Sabine
Yes, in this case, I would recommend doubling the recipe. I hope that helps!
Megan
A beautifully simple but delicious cake that had my guests gushing over it. Thank you for sharing 🙏
cheryl
I was wondering if you could use a bundt pan to make this
Sabine
Yes, absolutely. But I recommend using a small 8-inch bundt pan.
Yvonne
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..
Sabine
Hi Yvonne, Yes, the cake will be sturdy and dense enough to hold the covering.
Petra M
If I use two 8 inch cake pans do I double the recipe?
Sabine
Yes.
Ainsley
what about two 9 inch?
Sabine
In this case just double the recipe.
Dayana Valdes
Hello , is this recipe good for stacking ?
Sabine
Yes, you can absolutely make a two-layer cake.