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Raspberry Cake Recipe

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★★★★

4 from 245 reviews

This Raspberry Cake recipe is a moist, flavorful dessert combining the freshness of ripe raspberries with a tender lemon-zested cake. Baked to perfection with a soft crumb and topped with juicy raspberries, it’s a delightful treat perfect for any occasion, offering a balance of sweet and tart flavors.

Ingredients

Scale

Dry Ingredients

  • 2 cups (240 g) all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 zest from a large lemon

Fruit

  • 2 – 3 cups fresh raspberries (cleaned and pat dry)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium speed for 3 to 4 minutes until light and fluffy. Scrape down the sides and bottom of the bowl to ensure even mixing.
  4. Add Eggs and Vanilla: Lower the mixer speed and gradually add the eggs one at a time, followed by the vanilla extract. Continue mixing until fully incorporated, scraping the bowl as needed.
  5. Combine Wet and Dry Ingredients: With the mixer on low speed, alternate adding the dry mixture and the buttermilk to the creamed butter mixture in the following order: dry, buttermilk, dry, buttermilk, dry. Mix just until the batter is smooth and combined.
  6. Fold in Raspberries: Gently fold in 1 cup of fresh raspberries by hand using a silicone spatula or spoon to avoid breaking the berries and discoloring the batter.
  7. Pour Batter and Add Toppings: Pour the batter evenly into the prepared springform pan. Carefully top the cake with the remaining 2 cups of raspberries and sprinkle with 1 to 2 tablespoons of granulated sugar if you prefer added sweetness.
  8. Bake the Cake: Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool and Serve: Allow the cake to cool in the pan for 10 to 15 minutes. Then gently remove the cake from the pan and let it cool for another 10 to 15 minutes on a cooling rack. Dust the top with powdered sugar, slice, and enjoy.

Notes

  • Ensure the raspberries are patted dry to avoid adding excess moisture to the batter.
  • Using room temperature eggs and buttermilk helps achieve a smooth batter and better rise.
  • The lemon zest adds a subtle citrus flavor that complements the raspberries beautifully.
  • If fresh raspberries are unavailable, frozen raspberries can be used but should be thawed and drained well before adding.
  • For extra sweetness, sprinkle sugar on top before baking as recommended, but this is optional.
  • Allow the cake to cool properly before slicing to maintain its structure.

Keywords: raspberry cake, lemon zest cake, berry cake, summer dessert, fruit cake, homemade cake, moist cake

Find it online: https://foodiecara.com/raspberry-cake-recipe/