Raspberry Cake

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Delicious homemade raspberry cake topped with fresh raspberries
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Raspberry Cake

Raspberry cake is a delightful dessert that combines the sweetness of cake with the tartness of fresh raspberries. It’s a perfect treat for birthdays, celebrations, or just a lovely afternoon snack. With its rich flavors and beautiful appearance, this cake is sure to impress everyone who tries it.

Why Make This Recipe

Making raspberry cake allows you to enjoy the delicious combination of flavors that fresh raspberries bring to the table. This recipe is not only simple to follow but also provides a fun way to use fresh fruits. The cake is moist, fluffy, and filled with vibrant flavors, making it a crowd-pleaser. Plus, the optional raspberry filling and creamy frosting take it to another level!

How to Make Raspberry Cake

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter (softened)
  • 1 3/4 cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1/2 cup whole milk (room temperature)
  • 1/2 cup sour cream (room temperature)
  • 1 1/2 cups fresh raspberries (or frozen, but thawed)

For the Raspberry Filling (Optional):

  • 1 1/2 cups fresh raspberries
  • 1/2 cup granulated sugar
  • 1 tbsp cornstarch
  • 2 tbsp water

For the Frosting:

  • 8 oz cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 4 cups powdered sugar (sifted)
  • 2 tsp vanilla extract
  • 1/2 cup raspberry puree (blend fresh or frozen raspberries)

For Garnish (Optional):

  • Fresh raspberries
  • White chocolate shavings
  • Mint leaves

Directions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix in the milk and sour cream.
  5. Gradually mix in the dry ingredients until just combined, then gently fold in the fresh raspberries.
  6. Pour the batter into the prepared pans and bake for 25-30 minutes. Cool in the pans for 10 minutes before transferring to a wire rack.
  7. For the optional raspberry filling, combine fresh raspberries, sugar, cornstarch, and water in a saucepan and cook until thickened.
  8. For the frosting, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla. Then, mix in the raspberry puree until fully combined.
  9. Assemble the cake by placing one layer on a serving plate, adding the optional raspberry filling, then frosting. Top with another layer, and frost the top and sides of the cake.
  10. Garnish with fresh raspberries, white chocolate shavings, or mint leaves. Chill before slicing and serve.

How to Serve Raspberry Cake

Serve raspberry cake as a delightful dessert after a meal or as a sweet treat during tea time. It pairs wonderfully with a cup of coffee or tea. For an extra touch, you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

How to Store Raspberry Cake

Store the raspberry cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. If you want to keep it longer, you can freeze it. Wrap the cake layers tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.

Tips to Make Raspberry Cake

  • Ensure all ingredients are at room temperature for better mixing.
  • Gently fold in the raspberries to avoid breaking them up too much.
  • Adjust the sweetness of the frosting according to your taste by adding more or less powdered sugar.
  • Feel free to use different fruits for a fun variation!

Variation

You can try this recipe with other berries like blueberries or strawberries. You may also substitute the raspberry filling with lemon curd for a tart twist.

FAQs

1. Can I use frozen raspberries for this recipe?
Yes! You can use frozen raspberries, but make sure to thaw and drain them before adding to the batter.

2. How do I make raspberry puree?
Blend fresh or thawed raspberries until smooth. You can strain it if you want a smoother consistency without seeds.

3. Is the raspberry filling necessary?
No, the filling is optional. The cake is delicious on its own, but the filling adds a nice burst of raspberry flavor.

4. Can I make this cake in advance?
Yes, you can bake the cake layers in advance and store them in the refrigerator or freezer. Frost just before serving for the best flavor and texture.

Enjoy baking your raspberry cake!

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Raspberry Cake

  • Author: olivia
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful dessert that combines the sweetness of cake with the tartness of fresh raspberries, perfect for any celebration.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter (softened)
  • 1 3/4 cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1/2 cup whole milk (room temperature)
  • 1/2 cup sour cream (room temperature)
  • 1 1/2 cups fresh raspberries (or frozen, but thawed)
  • For the Raspberry Filling (Optional):
  • 1 1/2 cups fresh raspberries
  • 1/2 cup granulated sugar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • For the Frosting:
  • 8 oz cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 4 cups powdered sugar (sifted)
  • 2 tsp vanilla extract
  • 1/2 cup raspberry puree (blend fresh or frozen raspberries)
  • For Garnish (Optional):
  • Fresh raspberries
  • White chocolate shavings
  • Mint leaves

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix in the milk and sour cream.
  5. Gradually mix in the dry ingredients until just combined, then gently fold in the fresh raspberries.
  6. Pour the batter into the prepared pans and bake for 25-30 minutes. Cool in the pans for 10 minutes before transferring to a wire rack.
  7. For the optional raspberry filling, combine fresh raspberries, sugar, cornstarch, and water in a saucepan and cook until thickened.
  8. For the frosting, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla. Then, mix in the raspberry puree until fully combined.
  9. Assemble the cake by placing one layer on a serving plate, adding the optional raspberry filling, then frosting. Top with another layer, and frost the top and sides of the cake.
  10. Garnish with fresh raspberries, white chocolate shavings, or mint leaves. Chill before slicing and serve.

Notes

Store the cake in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 70mg

Keywords: raspberry cake, dessert, birthday cake, sweet treat

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