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!
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.
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.
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:
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
Easy Raspberry Cake Recipe From Scratch
- 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
- 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.
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Perfect ! ! ! I used 1 cup raspberries + 1/2 (generous) cup blueberries. AWESOME ! ! !
This recipe turned out perfectly. I had to substitute heavy whipping cream for the sour cream, but that was inconsequential to the taste or texture. I covered it with Swedish pearl sugar for a crisp, sweet crust. A very small circle in the center wasn’t done after 34 minutes, so I turned off the heat and let it stay in for a few more minutes and it was thoroughly cooked, no doughy parts. Family loved it. Thanks for the great recipe.
This cake is simple and delicious! A 5 star recipe! Dave is right about the measures. I live in Canada and we use metric but 1 and 1/2 cups is the same worldwide and is equal to 175 gems on the metric table. However if the raspberries are big just use less!
Wow! I wasn’t expecting much from this cake, thing is was just a basic cake recipe with raspberries thrown in but boy was I wrong. This cake is dense yet light and fluffy and just the right hint of sweet. I don’t think this will last long around here!
Thank you for my new go-to cake recipe!
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.
Great recipe! I really like it and it taste sooo delicious. Thank you
Can I substitute the sour cream with buttermilk?
Yes, that is possilbe.
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.
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:)
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.