Summer Raspberry Cake

Easy Raspberry Cake with a slice being cut out with raspberries scattered around

This light and fluffy summer raspberry cake can be made with fresh or frozen raspberries, uses simple ingredients, and takes just 15 minutes to prepare!

Course Dessert, Snack

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Bake 30

Total Time 45

Servings slices

Calories 174kcal

Author Gabby

Equipment

1 9 inch springform pan
1 standing mixer or handheld mixer

Ingredients

⅓ cup butter, softened (regular or dairy free)
¾ cup granulated sugar
1 teaspoon vanilla extract
1 egg
1⅔ cup all-purpose flour
1¼ teaspoon baking powder
½ teaspoon salt
¾ cup milk (regular or dairy free)
2 cup raspberries, divided (fresh or frozen)
powdered sugar (icing sugar or confectioner's sugar) for topping

US Customary - Metric

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!

Video

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Parchment Paper Lining: This step is crucial! Lining the round pan with parchment paper will make your life so much easier when removing the cake from the pan, trust me. To do this, trace then cut a circle in the shape of your cake pan out of the parchment paper and place it inside the pan.

Measuring Flour: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.

Pan Sizes: This cake can also be made in an 8 inch springform pan, but will take longer to bake, around 40-55 minutes.

You can also bake the cake in a regular pie plate if you'd like to serve it straight from the pan.

Storage and Freezing:

The cake can stay at room temperature (provided you don’t live in a very hot climate!) for around 8-12 hours, but should be refrigerated afterwards. Since there are berries in the cake, it won’t last as long at room temperature. Instead keep the cake tightly wrapped and covered in the fridge for up to 4-5 days.

You can also freeze the cake for up to 2 months, just wrap each slice in plastic wrap or place in a ziploc bag. Let the cake defrost overnight in the fridge when ready to serve.

Nutrition