Raspberry Cake
Raspberry Cake is a delightful dessert that features a soft and moist cake infused with fresh raspberries. It is a perfect treat for birthdays, celebrations, or whenever you crave something sweet. With layers of raspberry filling and creamy frosting, this cake is sure to impress your family and friends.
Why Make This Recipe
This Raspberry Cake is not just delicious; it’s also easy to make! Using simple ingredients, you can create a stunning dessert that looks as good as it tastes. The combination of tart raspberries and sweet frosting creates a wonderful flavor balance. Plus, it’s a great way to use fresh summer berries when they’re in season.
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)
- 1 1⁄2 cups fresh raspberries (for filling, optional)
- 1⁄2 cup granulated sugar (for filling)
- 1 tbsp cornstarch (for filling)
- 2 tbsp water (for filling)
- 8 oz cream cheese (softened)
- 1⁄2 cup unsalted butter (softened, for frosting)
- 4 cups powdered sugar (sifted)
- 2 tsp vanilla extract (for frosting)
- 1⁄2 cup raspberry puree (for frosting)
- Fresh raspberries (for garnish, optional)
- White chocolate shavings (for garnish, optional)
- Mint leaves (for garnish, optional)
Directions:
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract, then add the milk and sour cream.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared pans and bake for 25-30 minutes until golden brown. Cool the cakes for 10 minutes before transferring them to a wire rack.
- For the raspberry filling, cook raspberries, sugar, cornstarch, and water over medium heat until thickened, stirring continuously.
- For the frosting, beat cream cheese and butter until creamy. Then add the powdered sugar and vanilla, followed by the raspberry puree. Mix until smooth.
- Assemble the cake by layering the raspberry filling and frosting between the cooled cake layers. Decorate the top with fresh raspberries, chocolate shavings, or mint leaves if desired.
- Chill the assembled cake in the refrigerator before serving.
How to Serve Raspberry Cake
Serve Raspberry Cake chilled or at room temperature. It pairs wonderfully with a dollop of whipped cream on the side or a scoop of vanilla ice cream for an extra special treat!
How to Store Raspberry Cake
Store any leftover Raspberry Cake in an airtight container in the fridge for up to 3 days. If you need to keep it longer, you can freeze slices wrapped in plastic wrap and foil for up to 2 months. Just thaw in the fridge before enjoying.
Tips to Make Raspberry Cake
- Make sure all your ingredients are at room temperature for the best results.
- Gently fold the raspberries into the batter to avoid breaking them.
- Use fresh raspberries for filling if possible, as they provide the best flavor.
- If using frozen raspberries, make sure to thaw them and drain any excess liquid.
Variation
You can add lemon zest to the batter for a citrusy flavor or swap out raspberries for other berries like strawberries or blueberries.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding to the batter.
How can I make the cake more decadent?
You can add chocolate chips to the batter or drizzle more raspberry puree on top of the frosting for added sweetness.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and assemble them the day you plan to serve. Just keep the layers covered at room temperature until you are ready to use them.
Print
Raspberry Cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert featuring a soft and moist cake infused with fresh raspberries, perfect for any celebration.
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)
- 1 1/2 cups fresh raspberries (for filling, optional)
- 1/2 cup granulated sugar (for filling)
- 1 tbsp cornstarch (for filling)
- 2 tbsp water (for filling)
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened, for frosting)
- 4 cups powdered sugar (sifted)
- 2 tsp vanilla extract (for frosting)
- 1/2 cup raspberry puree (for frosting)
- Fresh raspberries (for garnish, optional)
- White chocolate shavings (for garnish, optional)
- Mint leaves (for garnish, optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract, then add the milk and sour cream.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared pans and bake for 25-30 minutes until golden brown. Cool the cakes for 10 minutes before transferring them to a wire rack.
- For the raspberry filling, cook raspberries, sugar, cornstarch, and water over medium heat until thickened, stirring continuously.
- For the frosting, beat cream cheese and butter until creamy. Then add the powdered sugar and vanilla, followed by the raspberry puree. Mix until smooth.
- Assemble the cake by layering the raspberry filling and frosting between the cooled cake layers. Decorate the top with fresh raspberries, chocolate shavings, or mint leaves if desired.
- Chill the assembled cake in the refrigerator before serving.
Notes
Make sure all ingredients are at room temperature for best results. Gently fold raspberries to avoid breaking them.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: raspberry, cake, dessert, birthday, celebration