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.
[cmtoc_table_of_contents]
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 ½ 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
Easy Raspberry Cake Recipe From Scratch
Ingredients
- 2 cups all-purpose flour, spooned and leveled (240g)
- 1 ½ tsp baking powder
- ½ tsp 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 tsp vanilla extract)
- ½ cup milk (120ml)
- 1 ½ cups raspberries (225g)
- 2 tbsp 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 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.
Video
If you don't see a video here, please check your browser settings.
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.
Chelsie
Delicious!
Thank you for my new go-to cake recipe!
Robyn
I made this cake for a ladies party and it was very well received. Thank you
I made a cream cheese frosting with more raspberries on top.
Produktippsdeutschland
Great recipe! I really like it and it taste sooo delicious. Thank you
Kiasha Pillai
Can I substitute the sour cream with buttermilk?
Sabine
Yes, that is possilbe.
Robert Corden
I started this recipe because I had a lot of fresh raspberries in my allotment. I really enjoyed it and sent it to my children and grandchildren. It is now a family favourite in Singapore and in New Zealand as well as the UK.
Dave Prescott
Great cake and tastes excellent - have been looking for some interesting vanilla cake options.
I think the grams shown for raspberries maybe off - 1.5 cups of berries is about 175g not 225g - I found the cake was struggling to stay together when I moved it because of the high raspberry content.
Cut it to 150g and much better. Made it a double layer with ombre frosting in pink shades - very nice:)
Sabine
Thank you so much for your feedback, Dave! I'm sure the ombre frosting was gorgeous. 🙂 Regarding, raspberries. I measure my ingredients in two ways (US and metric) myself and I normally have around 225g of raspberries when using 1 1/2 cups. It's a matter of how big the raspberries are and also if you use a heaping cup or not. I hope that clarifies my measurements.