Bakery-Style Black Raspberry Cake

If you ask me, black raspberry cake is one of summer’s best kept secrets.

This moist layer cake showcases the sweet-tart flavor of black raspberries in every bite. The berries get folded right into the batter, creating pockets of juicy fruit throughout.

It’s topped with a simple cream cheese frosting that lets the berry flavor shine through. Fresh black raspberries on top add extra color and a nice finishing touch.

It’s a crowd-pleasing dessert that’s perfect for backyard barbecues or family gatherings when you want something special but not too fancy.

What Kind of Black Raspberries Should I Use?

Fresh black raspberries are ideal for this cake, but don’t worry if you can’t find them – frozen ones work just as well. If you’re using frozen berries, there’s no need to thaw them first, just toss them straight into the batter to prevent them from bleeding too much color. Black raspberries can be hard to find in some areas, so feel free to substitute with regular red raspberries or even blueberries if that’s what you have on hand. When selecting fresh berries, look for ones that are plump and dry without any mushy spots, and give them a gentle rinse just before using.

Options for Substitutions

This cake recipe is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Black raspberries: Can’t find black raspberries? Regular red raspberries, blueberries, or blackberries work perfectly. You can even mix different berries together for a fun twist.
• Unsalted butter: If you only have salted butter, go ahead and use it but reduce the salt in the recipe by half. You can also substitute with vegetable oil (use 3/4 the amount) for a slightly more tender cake.
• All-purpose flour: You can swap up to half the flour with whole wheat flour for a nuttier flavor, but the texture will be a bit denser. Cake flour will make it more tender – just use 1 3/4 cups instead of 1 1/2 cups.
• Brown sugar: No brown sugar for the topping? Mix 1/3 cup white sugar with 1 tablespoon molasses, or just use all granulated sugar instead.
• Fresh nutmeg: Pre-ground nutmeg works fine if that’s what you have. You can also skip it entirely or substitute with a pinch of allspice.
• Vanilla extract: Almond extract makes a nice change (use half the amount), or try lemon zest for a citrusy note that pairs well with berries.

Watch Out for These Mistakes While Baking

The biggest mistake when making black raspberry cake is not tossing the berries in a little flour before folding them into the batter, which prevents them from sinking to the bottom and creating an uneven distribution throughout your cake.

Another common error is overmixing the batter once you add the flour – mix just until the ingredients are combined to avoid a tough, dense texture.

Make sure your butter is properly softened (it should give slightly when pressed but not be melty) because cold butter won’t cream well with the sugar, while overly soft butter can make your cake greasy.

Finally, don’t skip checking for doneness with a toothpick inserted into the center – it should come out with just a few moist crumbs, and remember that the crumb topping should be golden brown and crispy, not pale or soggy.

What to Serve With Black Raspberry Cake?

This black raspberry cake is perfect on its own, but a dollop of fresh whipped cream or a scoop of vanilla ice cream makes it even better. The creamy texture pairs beautifully with the tart berries and buttery crumb topping. I also love serving it with a hot cup of coffee or tea – the warm drink balances out the sweetness of the cake nicely. For a special brunch or dessert spread, try adding some fresh berries on the side or a light dusting of powdered sugar right before serving.

Storage Instructions

Keep Fresh: This black raspberry cake stays moist and delicious when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 3 days. The berries keep it nice and tender, so you don’t need to worry about it drying out quickly.

Refrigerate: If you want to keep your cake longer, pop it in the fridge where it’ll stay fresh for up to a week. Just cover it well with plastic wrap or foil to prevent it from picking up any fridge odors. Let it sit at room temperature for about 20 minutes before serving for the best flavor.

Freeze: This cake freezes really well for up to 3 months! Wrap individual slices in plastic wrap and then place them in a freezer bag, or wrap the whole cake tightly. Thaw overnight in the fridge or let slices sit at room temperature for about an hour before enjoying.

Preparation Time	15-25 minutes
Cooking Time	40-50 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 22-26 g
• Fat: 100-120 g
• Carbohydrates: 330-360 g

Ingredients

For the cake base:

• 1 tsp vanilla extract (I use Nielsen-Massey brand for best flavor)
• 8 tbsp unsalted butter (room temperature, about 68-70°F for proper creaming)
• 2 large eggs
• 1½ cups all-purpose flour
• ¾ cup white sugar
• 1 tsp baking powder
• 2 large egg yolks
• ¼ tsp salt

For the fruit layer:

• 3 cups black raspberries (fresh or frozen, thawed and drained)

For the crumb topping:

• ⅓ cup packed light brown sugar
• ½ tsp ground cinnamon
• 6 tbsp unsalted butter (melted and cooled slightly)
• 1 cup all-purpose flour
• ¼ tsp fresh grated nutmeg (adds a warmer, more complex flavor)

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C).

Generously butter a 9×13-inch baking pan to prevent sticking, and set it aside for later.

Step 2: Mix the Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

In a medium bowl, stir together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.

Once evenly combined, set the dry mixture aside for use in the batter.

Step 3: Cream the Butter and Sugar, Add Eggs and Vanilla

• 8 tbsp unsalted butter, at room temperature
• 3/4 cup white sugar
• 2 large eggs
• 1 tsp vanilla extract

In a large mixing bowl, use a mixer on medium speed to beat 8 tablespoons of room temperature unsalted butter with 3/4 cup white sugar.

Beat for about 5 minutes, until the mixture is soft and light in color.

Add 2 large eggs, one at a time, beating well after each addition.

Then beat in 1 teaspoon vanilla extract.

Step 4: Finish the Batter

• 2 large egg yolks
• dry flour mixture from Step 2
• prepared pan from Step 1

With the mixer on low speed, add half of the dry flour mixture (from Step 2) and mix until just combined.

Then, add 2 large egg yolks and mix well.

Add the remaining half of the dry flour mixture and mix just until everything is incorporated.

Be careful not to overmix.

Scrape the finished batter into the prepared pan (from Step 1) and smooth the top evenly with a spatula.

I find using an offset spatula makes this part easier.

Step 5: Add the Fruit and Make the Crumb Topping

• 3 cups black raspberries or blueberries
• 1 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp fresh grated nutmeg
• 6 tbsp unsalted butter, melted

Evenly scatter 3 cups of black raspberries or blueberries over the smoothed batter in the pan.

In a separate bowl, combine 1 cup all-purpose flour, 1/3 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon freshly grated nutmeg.

Stir in 6 tablespoons melted unsalted butter until the mixture forms coarse crumbs; I like to use my fingers to get the perfect crumbly texture.

Step 6: Top and Bake the Cake

• crumb topping from Step 5

Sprinkle the prepared crumb topping evenly over the fruit layer.

Transfer the pan to the preheated oven and bake for about 40 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.

The topping should be golden and crisp.

Step 7: Cool and Serve

Allow the cake to cool in the pan on a wire rack before slicing and serving.

For extra flavor, I sometimes sprinkle a bit more cinnamon on top just before serving.