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+ servings
Cut raspberry cake slices on a serving plate
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4.97 from 92 votes

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. 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 235kcal
Author: Sabine

Ingredients

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

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.

Nutrition

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