Raspberry Cake is the kind of bright, flavorful dessert that brings a touch of elegance to even the most casual table. With its vibrant berry specks and soft, buttery crumb, it’s a cake that feels both refreshing and indulgent.
This recipe is especially popular in the spring and summer when raspberries are at their peak, but frozen raspberries make it a year-round delight. Whether you serve it plain with a dusting of powdered sugar or dress it up with cream cheese frosting or lemon glaze, Raspberry Cake is always a showstopper.
The cake balances tart raspberry bursts with the richness of butter and the light sweetness of vanilla. It’s ideal for brunches, baby showers, birthdays, or as a sunny afternoon treat with tea or coffee.
Ingredients Overview
Let’s break down the key components of this raspberry-studded cake. Each ingredient plays a role in building the perfect texture and flavor.
For the Cake:
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All-purpose flour: Gives the cake its structure. You can sift it for extra lightness.
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Baking powder + baking soda: Work together to lift and tenderize the crumb.
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Salt: A pinch enhances sweetness and flavor clarity.
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Unsalted butter: Provides a rich, moist base. Use room-temperature butter for easier creaming.
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Granulated sugar: Adds sweetness and helps cream the butter to a fluffy texture.
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Eggs: Bind everything and add moisture.
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Sour cream or plain Greek yogurt: Offers tang, moisture, and tender texture.
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Vanilla extract: Adds a comforting, sweet aroma that pairs well with berries.
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Lemon zest (optional): Brightens the flavor and balances raspberry tartness.
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Raspberries: The star ingredient! Fresh are ideal, but frozen raspberries (not thawed) work just as well.
Ingredient Tips:
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Raspberries: If using frozen raspberries, toss them in a bit of flour before adding to the batter. This prevents them from bleeding too much and sinking.
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Flour alternatives: Cake flour can be used for an ultra-light crumb, while a 1:1 gluten-free blend works for dietary needs.
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Dairy-free swap: Use plant-based yogurt and vegan butter for a dairy-free version.
Step-by-Step Instructions
Baking Raspberry Cake is a simple, rewarding process. It comes together in one bowl and bakes into a soft, tender loaf or round cake that’s perfect for slicing.
1. Prep your oven and pan
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan or a 9×5-inch loaf pan with parchment paper for easy release.
2. Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar
In a large bowl, use an electric mixer to cream the butter and sugar until pale and fluffy — about 3 minutes. This step incorporates air for a lighter cake.
4. Add eggs and flavor
Beat in the eggs one at a time, then add sour cream (or yogurt), vanilla extract, and optional lemon zest. The batter may look slightly curdled — that’s okay.
5. Combine dry and wet
Add the dry ingredients in two additions, mixing until just combined. Do not overmix — this can lead to a dense cake.
6. Fold in raspberries
Gently fold in the raspberries using a rubber spatula. If they’re frozen, coat them in a tablespoon of flour first to minimize bleeding and sinking.
7. Bake
Transfer the batter to your prepared pan. Smooth the top and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack. You can dust it with powdered sugar or drizzle with lemon glaze once cooled.
Tips, Variations & Substitutions
Baking Tips:
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Room temperature ingredients mix more easily and evenly.
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Don’t overmix once the flour is added — stir just until combined.
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Let the cake cool fully before slicing for clean pieces.
Flavor Variations:
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Raspberry Lemon Cake: Add 2 tablespoons of lemon juice and extra zest.
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Almond Raspberry Cake: Substitute ¼ teaspoon almond extract for a nutty aroma.
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Chocolate Raspberry Cake: Fold in mini chocolate chips with the berries.
Dietary Substitutions:
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Gluten-free: Use a cup-for-cup gluten-free baking flour.
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Dairy-free: Substitute butter with vegan margarine and use plant-based yogurt.
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Egg-free: Replace each egg with a flax egg (1 tbsp flaxseed + 3 tbsp water, rested 5 mins).
Serving Ideas & Occasions
Raspberry Cake is versatile and elegant, fitting effortlessly into any gathering.
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Brunch favorite: Slice thick and serve with coffee, tea, or mimosas.
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Celebrations: Top with whipped cream or a cream cheese frosting for birthdays or baby showers.
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Picnics and potlucks: Easy to slice and serve — travels well in loaf form.
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Valentine’s or springtime tea: The bright berries make it visually stunning and seasonally fitting.
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Afternoon snack: Enjoy with a dollop of yogurt or a thin pat of butter.
The tartness of raspberries paired with buttery sweetness makes this cake feel indulgent yet fresh.
Nutritional & Health Notes
Raspberries are packed with fiber, vitamin C, and antioxidants. When baked into a cake, they still retain many of their health benefits — especially when using fresh fruit.
Here’s how you can make this cake a bit lighter:
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Use Greek yogurt in place of sour cream for added protein.
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Replace half the butter with unsweetened applesauce.
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Cut the sugar slightly if your raspberries are naturally sweet.
This cake strikes a great balance between treat and fruit-forward snack. A small slice is satisfying without being overly rich.
FAQs
Q1: Can I use frozen raspberries for Raspberry Cake?
A1: Yes, frozen raspberries work very well. Do not thaw them before baking. Toss them in a bit of flour to help prevent sinking and juice bleeding.
Q2: How do I keep raspberries from sinking to the bottom?
A2: Toss the berries in a tablespoon of flour before folding them into the batter. Also, be sure your batter is thick enough to support the berries.
Q3: Can I make this cake ahead of time?
A3: Absolutely. Raspberry Cake keeps well at room temperature for up to 2 days or refrigerated for 4–5 days. Wrap tightly to preserve moisture.
Q4: What frosting or topping pairs well with this cake?
A4: A lemon glaze or light cream cheese frosting is perfect. For a simple touch, just dust with powdered sugar or serve with whipped cream.
Q5: Is this cake too sweet?
A5: Not at all — the tart raspberries balance the sweetness of the batter. You can also reduce the sugar slightly or use a sugar alternative for a more subtle taste.
Q6: Can I bake this in cupcake form?
A6: Yes! Fill lined muffin tins ¾ full and bake at 350°F for 20–25 minutes. You’ll get about 12 standard-sized raspberry cupcakes.
Q7: Can I freeze Raspberry Cake?
A7: Yes. Cool the cake completely, wrap it tightly, and freeze for up to 2 months. Thaw at room temperature and reheat slices if desired.