This fresh raspberry cake recipe is bursting with fresh raspberries! You'll use 2 pints of raspberries to top the cake - making for a beautiful and fruit-forward dessert.
While this cake is still a dessert, it has a lower amount of sugar and butter than similar raspberry cake recipes.
I think you will love this delicious cake's fresh flavor.
Why You'll Love This Cake Recipe
This single-layer raspberry snack cake is the perfect after-dinner dessert. It pairs well with a warm cup of tea or coffee. Serve it for brunch, afternoon tea, or a lighter dessert.
This recipe is easy to pull together and doesn't require too many ingredients. Just make sure you get the best raspberries possible (they're in season in summer and fall).
Ingredients You'll Need
- 6 tablespoons unsalted butter (at room temperature)
- ¾ cup granulated sugar (plus 2 teaspoons for topping)
- 1 large egg
- ½ cup skim milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 pints raspberries
Instructions
Preheat oven to 350 degrees F. Grease a 9-inch cake pan.
Beat the butter and sugar together in a large mixing bowl with an electric mixer on medium speed for 3 minutes or until pale and fluffy.
Add the egg, milk, and vanilla to the bowl and mix till combined.
Stir together the flour, baking powder, and salt in a bowl till combined. Then, half the dry mixture is added to the wet mixture. Stir till flour is incorporated. Add the remaining dry mixture and stir to combine. Beat for 1 minute until the batter is fluffy.
Pour the batter into the cake pan and spread till you have an even layer.
Place the raspberries on top in a single layer. Sprinkle an additional 2 teaspoons of sugar on top.
Bake for 50 to 60 minutes. Before removing the cake from the oven, test it with a wooden skewer or cake tester to see if the center is fully baked.
Let the pan cool on a wire rack for at least 20 minutes before removing the cake and cutting.
All About Raspberries
Raspberries are at their peak from June to October, although you can usually find them in the grocery store year-round.
When buying (or picking) raspberries, look for bright red berries with no mold or obvious bruising. If they're wet and feel mushy, they are past their prime. When buying berries in a plastic pack, flip them over and ensure there are no moldy or rotted berries on the bottom.
More Delicious Cake Recipes
- Easy Blueberry Cake - a simple blueberry snacking cake that's full of flavor.
- Mandarin Orange Bundt Cake - a gorgeous winter cake recipe that's so citrusy.
- Strawberry Tahini Shortcake - a sweet and savory cake with unique flavors.
Tips for Making this Recipe
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Baking Tips - Make sure to check your cake with a wooden skewer before removing it from the oven. The middle of the cake must be fully cooked through or the cake will tear as you take it out of the pan. A wooden skewer, toothpick, or cake tester should be stuck in the center of the cake and come out fully clean (with no crumbs on it).
Recommended Tools - You'll need a 9-inch cake pan for this recipe. It won't work if you use a smaller pan or pie plate (I've tested both and they don't work). I have these 9-inch Nordic Ware pans and highly recommend them.
Storing Tips - You can save this cake in an airtight container or wrapped in plastic wrap at room temperature for up to 4 days.
If you try this summer raspberry cake recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.
Healthy Raspberry Cake
Ingredients
- 6 tablespoons unsalted butter at room temperature
- ¾ cup granulated sugar plus 2 teaspoons for topping
- 1 large egg
- ½ cup skim milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 pints raspberries
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch cake pan.
- Beat the butter and sugar together in a large mixing bowl with an electric mixer on medium speed for 3 minutes or until pale and fluffy.
- Add the egg, milk, and vanilla to the bowl and mix till combined.
- Stir together the flour, baking powder, and salt in a bowl till combined. Then add half the dry mixture into the wet mixture. Stir till flour is incorporated. Add the remaining dry mixture and stir to combine. Beat for 1 minute until the batter is fluffy.
- Pour the batter into the cake pan and spread till you have an even layer.
- Place the raspberries on top in a single layer. Sprinkle additional 2 teaspoons of sugar on top.
- Bake for 50 to 60 minutes. Test the cake with a wooden skewer or cake tester to see if the center is fully baked before removing it from the oven.
- Let the pan cool on a wire rack for at least 20 minutes before removing the cake and cutting.
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