Easy Raspberry Cake Recipe From Scratch
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.
Servings: 12 servings
- 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
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.
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:
- 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.
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
- Always use fresh eggs when baking this dessert cake for best results.
Calories: 235kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 187mg | Potassium: 141mg | Fiber: 1g | Sugar: 13g | Vitamin A: 340IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1.4mg