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Decadent Raspberry Cake Recipes That Will Sweeten Your Day

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Learn how to make delicious Raspberry Cake. Easy recipe with step-by-step instructions.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (or Greek yogurt for a tangier twist)
  • 1/2 cup whole milk
  • 1 1/2 cups fresh raspberries (you can use frozen, just thaw and drain)

For an optional glaze or topping, I often keep some extra raspberries and powdered sugar on hand. If you want to add a little extra flair, a dollop of whipped cream or a drizzle of lemon glaze works beautifully too.

Substitution tips: If you don’t have sour cream, Greek yogurt works perfectly—just keep an eye on the moisture level. For a dairy-free version, you can try coconut yogurt and dairy-free butter, though I recommend sticking to the original for the best texture and flavor.

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. I like to do this first to ensure even distribution of the leavening agents—my grandma’s tip for a perfectly risen cake.
  3. In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until creamy and pale, about 3-4 minutes. I usually do this step while humming my favorite tunes—baking is more fun that way!
  4. Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract and sour cream until smooth. I find that the sour cream makes the cake extra moist and adds a subtle tang that complements the berries.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the flour mixture. Mix until just combined—overmixing can make the cake dense, and nobody wants that.
  6. Gently fold in the fresh raspberries, being careful not to crush them. I like to toss the berries in a tiny bit of flour before folding—they stay suspended evenly in the batter, making each slice beautifully berry-filled.
  7. Pour the batter into your prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
  8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. My grandma always told me to check a little before the time’s up—sometimes the oven runs hot, and I’d hate for the cake to overbake.
  9. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This step prevents the cake from becoming soggy and helps it set perfectly.
  10. If you’re feeling fancy, dust with powdered sugar or prepare a simple glaze to drizzle over once cooled. I love adding a few extra raspberries on top for that fresh, homegrown look.

Find it online: https://artofeasycooking.com/raspberry-cake/