raspberry cake recipe

Fresh or frozen berries work in this raspberry buttermilk cake. If you like an even balance of cake and fruit, then go frozen because they spread more. Fresh berries hold their shape and result in more cake.

Raspberry Buttermilk Cake

Non-sticking cooking spray

all-purpose flour

baking powder

baking soda

salt

unsalted butter, softened

sugar

vanilla extract

well-shaken buttermilk

raspberries

Preheat the oven to 400 degrees F. Grease a 9-inch cake pan with non-stick cooking spray.

In a medium bowl, combine the flour, baking powder, baking soda and salt.

In a large bowl, cream the butter and 2/3 cup sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract.

On low speed, add the flour in 3 batches, alternating with the buttermilk. Mix until just combined.

Transfer the batter to the prepared cake pan smoothing into an even layer. Place the raspberries on top and sprinkle with the remaining sugar.

Bake the cake for 25-30 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan for 10 minutes before removing and cooling on a wire rack. Serve warm or at room temperature.

Amazing! Excellent flavor, almost like a raspberry donut cake. My berries (frozen) mostly sunk into the cake but still beautiful and delicious.

This was amazing.  I used frozen raspberries which worked perfect.  The only change I made was I used parchment paper in the pan the second time because the cakes stuck to. The pan the first time.  Family loved it!

Wonderful. The raspberries got kind of caramelly at the bottom of the cake. Sweet and delicious. My butter and sugar never got creamy - it stayed crumbly - I'm not sure why.

Delicious and easy, my fruit all sunk down so didn’t look as beautiful as the photo but it was still enjoyed. :)

I had a bag of frozen strawberries and buttermilk in need of some baking-love and found your recipe...very tasty.  Cake is delicious.

Wonderful, easy recipe.  I used fresh buttermilk powder and added it to the dry ingredients. I then alternated dry with water when adding to wet ingredients. I also used fresh raspberries. It came out great.

Raspberry Cream Cheese Coffee Cake: moist and buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping. This fruit-filled coffee cake is tangy, creamy, and a light dessert that is perfect for company!

Raspberry Cream Cheese Coffee Cake

cream cheese-softened

5.5 Tablespoons unsalted butter- softened

egg egg

sour cream

flour

Preheat oven to 350 F. Grease 9 inch springform pan and line the bottom with parchment paper. Set aside.

To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.

To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.

With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.

To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs)

Sprinkle the streusel on top of raspberries.

Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.

Such a pity the entire list of ingredients for this fabulous looking cake doesn’t have weight of each ingredient.  Some of us have been trained to bake using weight if everything, even liquids.  Using cup measures leaves so much room for error ?

So you use 1 whole egg and 1 egg yolk for the cake part ????? I'm alittle confused also .Thanks and many many blessings for all the great recipes you put on here They are so delicious I love them all . Also to help with the dryness in the pound cake chocolate recipe I used a pudding cup of chocolate to make it a little more moist and it came out fantastic.

I now re-read the recipe and see that its 1 egg and a yolk for the cake Thanks hun for all your great recipes .Blessings Gypsy.

I've made a similar recipe with strawberries,raspberries,and Blueberries I used some of all three and made it in a 13x9 cake pan And I used a non-stick spray. In the pan . it comes out great .just for a nice dessert for the summer with all the great berries we have in the summer here in Wisconsin.Thanks hun Blessings Gypsy

Dear Vera: I LOVE all your recipes hun so delicious... I Doubled the cake and the filling recipe and  tripled the  topping recipe for the Streusel and it was great . Happy Baking everyone. I just joined this site and have tried a few of Vera's  recipes before and now I'm ADDICTED to all her recipes. I too type things up to fast and then have to go back and add things how I did what .Now I started to get everything typed up 1st the transfer it to the comments on my other pages .Sorry for all the comment they should've been all in one .Blessings hun Gypsy.

This looks positively scrumptious! I wish I had a slice right now! So glad you shared it with us at #FoodieFriDIY...I'm pinning it. I need to try this...and SOON!

Oh my berry goodness, this looks delicious, I love a crumb topping!
I would like to invite you to stop by and share posts and your party on my Friday Features this week.
Hope you have a great weekend!
Karren

I used frozen raspberries in mine. Added them frozen just before the topping.  Baked an extra 10 minutes or so and it was DELICIOUS! Not gooey at all. The cake part was light and fluffy. I will definitely make this again. ? 
Thank you for the great recipe. 
Ann H.

I don't often review recipes I make... I made this cake twice in two weeks for get togethers and I must say, this is so very delicious! It isn't too sweet and is perfect served chilled. The only things I changed (because I change everything I make haha ) was the use of almond extract rather than vanilla and coconut oil in the crumb mixture instead of butter. I will continue making it! It's so pretty and I received a multitude of compliments :)

Made this recipe recently--delicious. Will it turn out ok if I make muffins instead?

I just made this for Bible study tomorrow, and of course, had to sample it first.  It's just delicious!  I am a big fan of raspberries and who doesn't love cream cheese?  What a great recipe.  Thank you!

Fabulous recipe! I used fresh blueberries because I happened to have them on hand, otherwise, I followed the recipe exactly. I bake a lot and can tell others to be mindful of the baking time. This cake bakes similar to cheesecake in that a knife or toothpick may not come out completely clean even though baked perfectly. It will also firm up as it cools. I have to say that I found the preparation a bit time consuming but worth it!

I didn't have a springform pan so I just used a square 8x8 glass dish.  It came out delish!  Wish I could post a pic!!

I have this in the oven now!!!! I am baking it in a 8 x 8 square pan so will see how it turns out! My friend requested it for Easter dessert so it better turn out!

I just made this, and my family loves it. I substituted a homemade strawberry topping and accidently put double the sugar in the cream cheese portion (oops ?.) It turned out really well.

This recipe is easy to follow. I made it for Valentine’s Day dessert. Scrumptious!  Thanks for sharing this delightful treasure.?

I was so looking forward to making this cake and it was a bit disappointing . I followed the directions and used the exact same tin to bake it in.  It rose very nicely in the oven and I baked it for one hour. It looked nice and like this picture until it sunk. The cream cheese went flat on the cake, not all lovely and gooey like the pictures here. The cake itself turned into some dense base. I knew it was all wrong but it tasted nice.  I'll try it again sometime with double the cream cheese

I will have to work at the perfection of the crumble part. But other than that...beautiful and delicious!

This was an amazing recipe. It turned out beautifully. I added some blueberries.....so good!

Excellent!  Just delicious!  I followed the recipe exactly with one exception...I used blackberries instead of raspberries because they were on sale at the market.  My entire family loved this cake with their morning coffee or milk.  Thank you Vera!  This is a keeper.

This recipe is amazing!  Everytime I make this I get so many compliments!   I have tried making it with strawberries and it was equally delicious!  Trying this with blueberries today:)
Thanks for such  great recipe!

I came across this recipe on Pinterest a few years ago and decided to make it on Christmas. Since then it’s become a standard addition to my annual Christmas brunch. I’m not usually a fan of sweet breakfasts, but I make an exception for this coffee cake... It’s delicious any time of day! The only change I make is using Cup 4 Cup gluten free flour—and sometimes adding a drizzle of glaze to each piece after slicing. Thank you for the great recipe!

Amazingly delicious !!!
Used wild black raspberries

I made this for the first time at the beginning of May and I have made it about five times since then , My 15 year old granddaughter liked it so much it's what she requested for her 15th birthday this month , we all really like it. I followed the recipe to a T the first time and I usually end up tweaking recipes after that but I did not feel the need to do that with this one it came out perfect every time thank you so much ?

I made this today, it was amazing. Not too sweet. I used frozen raspberries and made sure they weren't  soggy. Turned out great.

Just made this exactly as described and it came out beautiful and delicious, just like the picture!! Thanks!

Yes I would make it again. It's pretty easy if have everything lined up. You use several bowls. I suggest reading the recipe carefully and print it out. I didn't have a hand held pastry blender &amp; used a biscuit cutter which worked fine.  Need a 9" spring form pan. I borrowed one from a neighbor and now will be buying one.  The bottom half goes in super dense but comes out moist... we did add extra sour cream to make that layer pliable &amp; had to cook it about 15 more minutes than recipe called for.

I made this today, it was a bit of work, but very worth it.  I mixed 1c of frozen raspberries right in the cream cheese filling, and baked for 40 mins. at 350 and it turned out great!  Delicious!!!

The flavors are great.  My cake came out looking just like the whole cake picture on the website, but when it was cooled and cut, it looked very different  -  did anyone else have a similar experience?

Yes I had the same experience. Mine had three distinct layers when I cut into it and the cake was dry.

Made this as instructed in recipe. Cake was dense and dry. The raspberries and cream cheese filling did not sink into the cake but rather sat on top. I wouldn’t bother making again.

I've been Keto for a while and I chose this recipe to go off plan with. Totally not disappointed. I didn't have raspberries but substituted blackberries. Yummy. I also used my own homemade vanilla extract. It is definitely special and a welcome break from nut flour cakes. Keto flu is gonna be killer when I go back to plan this weekend. Thanks for the awesome recipe.

Hi love all the cakes , is there any way you could show  the weights etc  in grams  , i live in Portugal  so  always need to convert but dont always  get it quite right  thanks  i was trying to do 5 stars for rate but it would only let me do 3 !

This recipe is unbelievable. The only regret I have is not getting vanilla ice cream to go with it. We couldn't have asked for a better dessert to fit our sweet tooth craving this evening.

Can I use frozen strawberries for this recipe and do you have suggestions or recommendations if I do?

Made this today. Used a 1C  combination of rhubarb and strawberries. At 45 minutes, it was still quite jiggly so I put it back for another 7 minutes. Mine did not turn out as runny as the picture, but it is tasty. It also didn't get golden on top. 

I'm willing to take a chance and try it again though ;)

I added extra raspberries, and it was absolutely DELICIOUS!!!

Ok I just made this recipe and I have a few notes. I read through the comments about it not cooking in the middle and tried to compensate for that. I’m also at high elevation so I added 1/4 cup flour to the recipe, and used a 10” springform pan (metal) which made it thinner and also helped it cook. I still baked it too long (about 48 minutes) because I was worried about it not being set enough but I ended up over baking the crust a bit, but it didn’t ruin it by any means. Next time I’ll take a knife and incorporate the cream cheese and raspberry layer more into the cake, and won’t bake as long and I think It’ll be great. Oh and I used frozen raspberries and had no issue. Not overly sweet and we still liked it - so I’m going to try again and really nail it.

This flavorful, fresh raspberry cake is super moist and drool-worthy. All you need is 10 ingredients and 10 minutes of prep time. Your friends and family will rave about how delicious this raspberry cake recipe is. 

Easy Raspberry Cake Recipe From Scratch

all-purpose flour, spooned and leveled ((240 grams))

tsp baking powder

tsp salt

unsalted butter, softened ((113 grams))

white sugar ((150 grams))

eggs

sour cream ((60 grams))

vanilla vanilla

milk ((120 milliliters))

raspberries ((225 grams))

tbsp all-purpose flour

Preheat oven to 350°F / 175°C. Line the bottom and the sides of a 9" (23cm) springform pan with parchment paper. Set aside.

In a large bowl combine 2 cups flour, baking powder, and salt and stir to combine. Set aside.

In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until incorporated. Add sour cream and vanilla* and stir to combine. Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Stir just until combined. Set aside.

Place raspberries and 2 tbsp flour in a bowl and stir with a spoon to combine until the raspberries are fully covered with flour.

Transfer raspberries to the batter without the excess flour in the bowl. Fold in with a spatula or wooden spoon carefully. Transfer to the prepared baking pan and bake for about 32-36 minutes or until a toothpick in the center comes out clean. I baked mine for 34 minutes. Let cool to room temperature.

Before serving, sprinkle with powdered sugar, top with whipping cream, or fresh raspberries, to your preference. Store leftovers in the fridge up to 1 day.

https://content.jwplatform.com/videos/VWIddcgt.mp4

This flavorful, fresh raspberry cake is super moist and drool-worthy. All you need is 10 ingredients and 10 minutes of prep time.

White Chocolate raspberry cake covered in an ombré pink Italian buttercream and delicate hearts.

Valentine’s Raspberry Cake

all-purpose flour (230 grams)

granulate sugar (136 grams)

tsp baking soda (heaping)

tsp baking powder (heaping)

tsp kosher salt

unsalted butter (room temperature, 170 grams)

egg whites (room temperature)

tbsp vanilla extract

sour cream (120 milliliters)

whole milk (105 milliliters)

lemon juice (fresh)

lemon

unsalted butter (room temp, 315 grams)

½ cups confectioners sugar (648 grams)

white chocolate chips (melted and cooled, 168 grams)

raspberries (fresh)

lemon juice

vanilla

printable hearts (Or pipe them free-hand)

feet parchment paper

candy melts (84 grams)

kosher salt

unsalted butter

tsp pure vanilla extract

tsp cream of tartar

water (70 grams)

Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well.

Sift the flour, salt, baking soda and baking powder into a large bowl then whisk together and set aside.

Beat the wet ingredients together in a medium bowl. Add lemon zest.Don't worry if your still have small chunks of butter, it will all work out!

Add the wet to the dry and mix until just combined. Fold in dried raspberries at the very end and mix until just combined.

Divide the mixture evenly into the cake pans.

Bake for about 30 minutes or until the centers are springy to the touch.

For the Cake:

In a small saucepan over medium low heat combine raspberries, lemon juice, lemon zest and sugar. Mash and heat for a minute. Bring to a simmer. Simmer until reduced by half, or about three minutes. Strain and transfer to a small bowl and chill.&nbsp;

In a stand mixer fitted with a paddle attachment, cream the butter.

Add confectioners sugar and salt. Beat until creamy.

Add in melted and cooled white chocolate. Mix until incorporated and smooth.

Divide batter in half.&nbsp;

Add vanilla to one batch.&nbsp;

Add 2 1/2 tbsp of the reduction to the other batch of buttercream. If the consistency become runny, mix in confectioners sugar 2 tbsp at a time until thickened.&nbsp;

Transfer both batches to separate&nbsp;piping bags with the tips snipped off. Add the 2 piping bags to another piping bag fitted with a large round tip or with the tip snipped off.

For the White Chocolate Buttercream:

Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.

As the eggs are beating add the remaining sugar and 1/3 cup water to a medium saucepan  then place on medium-high heat.

Stir until sugar melts and becomes clear.

Maintain at medium-high heat until temperature reads 235-240F.

Drizzle the sugar into the mixer immediately.

Run mixer until meringue is cool/tepid.

Add room temperature butter into running mixer one tablespoon piece at a time.

Add the salt and vanilla if using

Beat until butter is combined and mixture has reached a silky consistency.

Divide into 5 bowls. Keep one bowl white. Add food coloring to each batch to achieve a gradient look.

Whip the frosting and transfer to separate piping bags JUST before using.

For the Italian Buttercream:

Line up 3 printable heart sheets to use as a guideline or stencil. Add a layer of parchment paper over the sheets.

Microwave candy melts. Transfer to a piping bag and snip off the tip.

Pipe hearts according to the stencil.

Let the hearts cool and harden.

For the Hearts:

Pipe the pink/white chocolate buttercream combo between each cake layer.

Cover the cake with a thin crumb coat and chill for about 10-15 minutes.

Once the cake has chilled, start the Italian buttercream gradient with the white, then work your way up from bottom to top.

Carefully smooth with an offset spatula.

Add hearts to the cake.

For the Assembly:

https://www.youtube.com/watch?v=JeWNz8XKOEM

How to Make a Heart Cake

Full recipe: https://preppykitchen.com/raspberry-valentines-cake/

A raspberry vanilla cake filled with white chocolate buttercream and then covered in a creamy Italian buttercream. Did I mention the pink ombré and all of the delicate candy melt hearts??

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Top 4 raspberry cake recipe recipes from across the web

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The most viewed raspberry cake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine