Moist Raspberry Cake

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Here is my favorite raspberry cake recipe, with a moist, sweet homemade base and fresh raspberries throughout, topped with a simple cream cheese frosting that brings it all together.

This raspberry cake has become my go-to dessert for summer gatherings. I often make an extra one to keep at home because it never fails – the kids always ask for seconds. And honestly, who can resist a slice of cake with morning coffee?

What Kind of Raspberries Should I Use?

Both fresh and frozen raspberries work great in this cake, so you can choose based on what’s available and in season. Fresh raspberries are wonderful when they’re ripe and in season (usually summer), but they can be pretty expensive during other times of the year. If you’re using frozen berries, don’t thaw them before adding to the batter – just fold them in while they’re still frozen to prevent them from bleeding too much color into the cake. When shopping for fresh raspberries, look for ones that are bright red, firm, and free from mold or mushiness, and try to use them within a couple of days of purchase for the best results.

Options for Substitutions

This raspberry cake recipe is pretty adaptable and works well with several substitutions:

• Butter: You can swap the butter with coconut oil (use same amount), applesauce (use same amount), or any neutral-flavored oil (reduce to 1/4 cup). Just note that oil-based versions might be slightly more moist.
• White sugar: Feel free to use coconut sugar or raw sugar in the same amount. You could also try honey or maple syrup, but reduce the milk by 2 tablespoons to balance the liquid.
• All-purpose flour: For a different texture, try using cake flour (use 2 cups instead). For gluten-free needs, use a 1:1 gluten-free flour blend – just make sure it contains xanthan gum.
• Raspberries: This cake works great with other berries too! Try blackberries, blueberries, or chopped strawberries. If using frozen berries, don’t thaw them first – add them while still frozen to prevent color bleeding.
• Milk: Any milk works here – almond, soy, oat, or coconut milk all make good substitutes. Just stick to unsweetened versions to keep the sugar level balanced.
• Vanilla essence: Out of vanilla? Try almond extract (use just 1/4 teaspoon as it’s stronger) or even a bit of lemon zest for a different flavor profile.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with raspberries is preventing them from sinking to the bottom of your cake – combat this by tossing your berries in a tablespoon of flour before folding them into the batter, and don’t overmix once they’re added. Another common mistake is using cold ingredients straight from the fridge, which can lead to uneven baking – make sure your butter, egg, and milk are at room temperature before starting (about 30-60 minutes on the counter should do it). If you’re using frozen raspberries, don’t thaw them first as this will release too much moisture into your cake; instead, fold them in while still frozen and add an extra 5-7 minutes to your baking time. To ensure your cake turns out perfectly moist, avoid the temptation to overbake – check it 5 minutes before the recommended baking time by inserting a toothpick in the center, and remember that it will continue cooking slightly as it cools.

What to Serve With Raspberry Cake?

This sweet raspberry cake pairs perfectly with a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side. For a morning or afternoon tea setting, serve it alongside your favorite hot beverage – I particularly love it with Earl Grey tea or a creamy latte. If you’re serving this for dessert, try adding some extra fresh raspberries on the plate and maybe a drizzle of warm chocolate sauce. You can also make it extra special by adding a spoonful of lemon curd on the side, which brings out the natural tartness of the raspberries.

Storage Instructions

Keep Fresh: This raspberry cake stays good for up to 3 days when kept in an airtight container at room temperature. If you live somewhere warm or humid, it’s better to pop it in the fridge where it’ll keep for up to 5 days. Just remember to wrap it well to prevent it from drying out!

Freeze: Want to save some for later? Cut the cake into portions, wrap them individually in plastic wrap, and place in a freezer bag. They’ll stay fresh for up to 3 months. This is super handy when you want just a slice or two at a time!

Serve Later: When you’re ready to enjoy your frozen cake, let it thaw overnight in the fridge or for about 2 hours at room temperature. Give it a fresh dusting of powdered sugar just before serving to make it look and taste like it was freshly baked.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 800-900
• Protein: 10-15 g
• Fat: 40-50 g
• Carbohydrates: 110-120 g

Ingredients

• 1/3 cup softened butter (regular or non-dairy)
• 3/4 cup white sugar
• 1 teaspoon vanilla essence
• 1 egg
• 1 2/3 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk (choose regular or non-dairy)
• 2 cups raspberries, split (can use fresh or frozen)
• Powdered sugar for sprinkling (icing or confectioners’ sugar)

Step 1: Prepare the Baking Pan and Oven

Preheat your oven to 350°F (175°C).

Take a 9-inch springform pan or a 9-inch pie plate, spray it with cooking spray, and place a parchment paper circle at the bottom to prevent the cake from sticking.

Step 2: Mix Dry Ingredients

In a small bowl, combine the dry ingredients by mixing together flour, baking powder, and salt.

Set this bowl aside for later use.

Step 3: Prepare the Batter

Using a standing mixer or handheld mixer, beat together butter and sugar in a large bowl until they are well combined.

Next, add in the eggs and vanilla, continuing to beat the mixture.

Alternately add the milk and the bowl of dry ingredients to the butter mixture, mixing well and scraping the sides of the bowl as needed to ensure a smooth batter incorporation.

Step 4: Add Raspberries to the Batter

Roughly chop ½ cup of raspberries and gently fold them into the batter, being careful not to overmix.

This will distribute the raspberries throughout the batter while maintaining the cake’s light texture.

Step 5: Assemble and Bake the Cake

Pour the cake batter into the prepared springform pan.

Evenly layer the remaining 1½ cups of whole raspberries on top of the batter, ensuring the raspberries do not touch the edges to prevent them from overcooking.

Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for at least 20-30 minutes.

Step 6: Finish and Serve the Cake

Once the cake has completely cooled, generously sprinkle powdered sugar over the top.

Slice the cake and serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired, for an extra treat.

Enjoy your delicious raspberry cake!