EASY RASPBERRY CAKE RECIPE

Indulge in the simplicity of our easy raspberry cake recipe. This delightful treat combines the perfect balance of sweet and tart flavors, making every bite a heavenly experience. Let’s dive into the joy of baking!

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Why We Love It

Ease of Preparation: Simple steps make it accessible for all skill levels.

Perfect Balance of Sweetness: Adjust sugar for personal preference without compromising taste.

Versatile Flavor: Vanilla, butter, and raspberries create a harmonious blend of sweet and tart.

Moist and Fluffy Texture: The combination of ingredients results in a soft and delightful crumb.

Fruitful Indulgence: Raspberries in the batter provide juicy, fruity bursts in every bite.

Eye-Catching Presentation: The vibrant raspberries on top add a visually appealing touch.

Quick Baking Time: Satisfy sweet cravings in a short time with this efficient recipe.

Crowd-Pleaser: Perfect for gatherings, celebrations, or a simple indulgence at any time.

Dive into our other Sweet Delights

Explore our repertoire with delights such as the Soft Lemon Cookies Recipe, Pecan Squares Recipe, and Sugar Cookies with Sprinkles for a variety of tempting treats.

INGREDIENTS:

• ⅓ cup butter, softened
• 1 cup granulated sugar (3/4 cup if desired less sweet)
• 1.5 teaspoon vanilla extract
• 1 egg
• 1⅔ cup all-purpose flour
• 1¼ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup milk 
• 1.5 cups raspberry – chopped (for folding into the batter)
• 1/2 cup for topping the cake
• Powdered sugar for icing

INSTRUCTIONS:

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your cake pan and line it with parchment paper for easy removal.
• Creaming the Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes using an electric mixer.
• Adding Vanilla and Egg: Beat in the vanilla extract and add the egg. Continue mixing until well combined.
• Combining Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
• Alternate Mixing: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined.
• Folding in Raspberries: Gently fold in 1½ cups of raspberries into the batter. Reserve the remaining ½ cup for topping.
• Baking: Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the remaining raspberries on top. Bake in the preheated oven for 35 – 40 minutes or until a toothpick inserted into the center comes out clean.
• Cooling: Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. Let it cool completely before adding the final touch.
• Finishing Touch: Dust the cooled cake with powdered sugar for a beautiful finishing touch.

Equipment needed:

• Mixing bowls
• Electric mixer or stand mixer
• Cake pan (8 or 9 inches)
• Parchment paper
• Cooling rack
• Sieve or sifter
• Spatula

TIPS FOR EASY RASPBERRY CAKE RECIPE:

• Fresh vs. Frozen Raspberries: If using frozen raspberries, toss them in a bit of flour before folding into the batter to prevent them from sinking to the bottom.
• Dairy-Free Option: For a dairy-free version, use plant-based butter and a non-dairy milk alternative.
• Perfectly Softened Butter: To achieve the ideal softened butter consistency, leave it at room temperature for about 30-45 minutes.

PIN FOR LATER:

EASY RASPBERRY CAKE RECIPE

Discover the joy of simplicity with our easy raspberry cake—soft, sweet, and effortlessly delicious, it's a delightful treat that balances fruity goodness, perfect for any occasion."

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Dessert

Ingredients

  

• ⅓ cup butter softened
• 1 cup granulated sugar 3/4 cup if desired less sweet
• 1.5 teaspoon vanilla extract
• 1 egg
• 1⅔ cup all-purpose flour
• 1¼ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup milk
• 1.5 cups raspberry – chopped for folding into the batter
• 1/2 cup for topping the cake
• Powdered sugar for icing

Instructions

 

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your cake pan and line it with parchment paper for easy removal.
• Creaming the Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes using an electric mixer.
• Adding Vanilla and Egg: Beat in the vanilla extract and add the egg. Continue mixing until well combined.
• Combining Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
• Alternate Mixing: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined.
• Folding in Raspberries: Gently fold in 1½ cups of raspberries into the batter. Reserve the remaining ½ cup for topping.
• Baking: Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the remaining raspberries on top. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
• Cooling: Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. Let it cool completely before adding the final touch.
• Finishing Touch: Dust the cooled cake with powdered sugar for a beautiful finishing touch.

Keyword raspberry cake, easy raspberry cake, summer cake

As you savor the last crumb of your delightful Easy Raspberry Cake, we invite you to share your experience in the comments below. Your thoughts and variations inspire us and fellow bakers. Happy baking, and may your kitchen always be filled with the aroma of sweet success!