Summer Raspberry Cake
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Celebrate the sunshine with this summer raspberry cake! This light and fluffy cake can be made with fresh or frozen raspberries, uses simple ingredients, and takes just 15 minutes to prepare! It’s bursting with fresh raspberry flavor, has a soft crumb, and is absolutely heavenly.
I love using berries in my summer baking! This cake is a perfect way to use up those fresh berries, but just like my lemon raspberry loaf cake, it can also be made using frozen raspberries, so you can make it year round.
Featured Reader Review
“I’ve made this twice and each time people came for seconds. Such a lovely, flavorful simple coffee cake that welcomes warm weather. Perfect for Easter brunch. The powdered sugar dusting before serving really elevates it.”
Nardos
Loosely based off my raspberry cupcake recipe, this cake has a light and fluffy crumb, with tangy raspberries in each bite. Some of the raspberries are folded into the cake batter, while the rest cover the top of the cake. Add a dusting of powdered sugar, and voila – the perfect summer dessert!
Why You’ll Love This Cake
- It only takes 15 minutes to prepare the cake and 30 minutes to bake, meaning you can make this cake in under an hour from start to finish!
- This summer raspberry cake cake is made with the traditional creaming method, with sugar and butter being beaten together before adding the rest of the ingredients, giving it the best soft texture.
- I like to dust the cooled cake with powdered sugar before serving, but you can also serve it with vanilla ice cream (vegan or regular), or even whipping cream. You can use store-bought whipped cream or homemade (like this coconut whipped cream)
Ingredient Notes
- Butter: you can use regular butter or dairy free butter in this cake. I tested it both ways, as well as with oil. You can replace the butter with a neutral oil (like canola or grapeseed), but I like the flavor that butter adds.
- Milk: feel free to use regular milk or dairy free milk – I like using unsweetened almond or soy milk.
How To Make This Cake
Cream the butter and sugar!
Add egg and vanilla.
Alternate adding milk and dry ingredients.
Stir in the raspberries!
Pour batter into the pan then top with more raspberries and bake!
Let it cool before adding powdered sugar!
Expert Tips
- Do not skip the parchment paper lining! I promise it makes it so much easier to get the cake out of the pan, and if you skip it, the cake could easily fall apart when removing it from the pan.
- Fresh or frozen raspberries – if you’re using frozen raspberries, don’t let them thaw before adding to the batter. That’ll cause extra moisture in the batter which we don’t want! If you’re using fresh raspberries, after you’ve washed them make sure to pat them completely dry because again it’ll add too much moisture to the batter.
- Don’t overmix the batter – when folding in the raspberries, be careful not to overmix the batter. We don’t want to break up the raspberries too much. Once they’re combined, stop folding.
More Raspberry Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Summer Raspberry Cake
Ingredients
- ⅓ cup (70 g) butter, softened, (regular or dairy free)
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1⅔ cup (208 g) all-purpose flour
- 1¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (187 g) milk, (regular or dairy free)
- 2 cup raspberries, divided, (fresh or frozen)
- powdered sugar (icing sugar or confectioner's sugar), for topping
Instructions
- 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.
- 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.
- 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.
- 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 (they will likely overcook and overbrown if you don’t).
- 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!
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Hello,
I’m going to make this cake, and I’m wondering if I should use salted or unsalted butter.
Yours truly,
Laurie McManis
You can use either, if you prefer a sweeter cake, use unsalted. I personally like desserts to be on the slightly less sweet side so I often am fine with salted butter. Either is fine though based on your personal preference.
Can I double this in a 13×9?
Great question! Yes, you can double this recipe and bake it in a 13×9 pan. Just keep in mind the bake time will likely increase — I’d start checking around 35-40 minutes with a toothpick. You’ll also want to spread the raspberries evenly across the top and keep them away from the edges so they don’t overbrown. Let us know how it turns out!
It takes more then 1 hour to cook!
Great cake, and very tasty. Used low fodmap flour with an extra tsp baking powder and it came up beautifully. 9inch pan took 55 min to cook.