raspberry cake recipe
- The Best raspberry cake recipe
- Classic Raspberry Cake with Cream Cheese Frosting
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Raspberry Cake with Cream Cheese Frosting Works
- ❓ Frequently Asked Questions About Raspberry Cake with Cream Cheese Frosting
The Best raspberry cake recipe
I love this recipe because it’s so versatile. You can serve it for a birthday cake, a weekend brunch, or just a quiet afternoon treat with a cup of tea. The natural sweetness of the raspberries cuts through the richness of the cake, and it’s light enough to feel fresh, even if it’s made ahead. Plus, it’s easy to customize—swap in blackberries if raspberries aren’t in season, or add a swirl of cream cheese frosting if you want something richer. My family always says it’s the only cake that tastes like homemade, not store-bought, and that’s the kind of magic I’m after.
Classic Raspberry Cake with Cream Cheese Frosting
A moist, tender cake infused with bright raspberry flavor, topped with a smooth cream cheese frosting. Perfect for any occasion.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries, mashed
- 1 cup whole milk
- 8 oz cream cheese, softened
- 1 1/2 cups unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries, chopped
👨🍳Directions
-
1
Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper. -
2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. -
3
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla. -
4
Alternate adding the dry ingredients and milk, beginning and ending with the flour mixture. Fold in mashed raspberries. -
5
Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean. -
6
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🔧Equipment
- Mixing bowls
- Electric mixer
- 9-inch round cake pan
- Piping bag
📊Nutrition Facts (per serving)
📝Notes
- Tips: For extra moisture, brush the cooled cake with a simple raspberry glaze made from 2 tbsp raspberry jam and 1 tbsp water.
- Make ahead: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Watch Video Of How Classic Raspberry Cake with Cream Cheese Frosting Works
❓ Frequently Asked Questions About Raspberry Cake with Cream Cheese Frosting
How do I store leftover raspberry cake?
Store the cake in an airtight container at room temperature for up to two days. For longer storage, freeze it for up to three months. To reheat, warm slices gently in the oven at 300°F (150°C) for 5–10 minutes or until warmed through.
Can I substitute fresh raspberries for frozen?
Yes, you can use frozen raspberries if they’re thawed and drained well. Frozen raspberries work just as well as fresh, though they may release slightly more juice during baking, which is fine for the cake.
Why did my cake turn out dry?
A dry cake often happens if the raspberries weren’t fully drained before adding them to the batter. Ensure the raspberries are pressed gently between paper towels to remove excess liquid before mixing. Also, check that your oven is preheated properly and that the cake doesn’t overbake.
What if I don’t have a stand mixer?
No mixer needed! Use a hand mixer or just whisk the dry ingredients by hand until they’re fully combined. For the buttercream, beat the butter and cream cheese by hand until smooth and fluffy.
How can I make this recipe gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your blend includes xanthan gum if it doesn’t already, as it helps mimic the binding properties of wheat flour. Test in small batches to adjust moisture as needed.
