moist raspberry cake

  • Prep Time
    15-20 mins
  • Cook Time
    35-40 mins
  • Serving

This light and fluffy summer raspberry cake can be made with fresh or frozen raspberries




Step 1

Preheat the oven to 350°Fahrenheit/175°Celsius. Spray a 9-inch springform pan or a 9-inch pie plate with cooking spray and line the bottom with a parchment paper circle cut in the shape of the pan.

Step 2

In a small bowl, combine flour, baking powder, and salt and set aside. In the bowl of a standing mixer or handheld mixer, beat butter and sugar until combined. Add in the eggs and vanilla

Step 3

Slowly alternate adding in milk and dry ingredients, scraping the sides of the bowl between additions if needed. Roughly chop ½ cup of the raspberries and gently fold them into the batter until just combined.

Step 4

Pour the cake batter into the springform pan, then layer the remaining 1½ cup of whole raspberries evenly on top. Try to avoid any raspberries touching the edges of the pan. Bake for 25-30 minutes. A toothpick inserted into the cake should come out clean. Let the cake cool in the pan for at least 20-30 minutes. Sprinkle powdered sugar over top of the completely cooled cake right before serving. Slice and serve with a scoop of vanilla ice cream or whipped cream if desired!

Step 5


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