Summer Raspberry Cake Recipe
This Summer Raspberry Cake recipe is popping with bright, fresh raspberry flavor. It’s such an easy cake to make, and the best part is that you can make it ahead of time and freeze it. I love having a slice of this easy berry cake recipe with a cup of coffee after dinner or even for breakfast. Ready to impress with a super simple but fruit-packed cake? Give this Summer Raspberry Cake recipe a try!
I love this easy raspberry cake, and I’ll often serve it if we have company. It’s also a great cake to pack up and take hiking or if you’re out on the water. It’s such a versatile cake – delicious on its own, or you can really jazz it up with a scoop of vanilla ice cream or even whipped cream.
Summer Raspberry Cake Recipe
Raspberries are my fruit of choice in this cake. Don’t use frozen raspberries, though, as they’re far too watery and will ruin the texture of the cake. Use big, plump, fresh – and local, if you can – raspberries.
Read more: Summer Raspberry Cake Recipe
I make this cake in a springform pan, a special kind of pan in which the sides and bottom release so that the cake can be easily removed. If you don’t have a springform pan, you can use a pie dish or a baking pan.
Ready for a delicious cake? Give this Summer Raspberry Cake recipe a try!
Why I love this recipe
- This Summer Raspberry Cake recipe is so simple to make.
- Fresh raspberries give it such a great flavor! And the pops of color in the cake are so fabulous!
- It freezes like a dream. Just cut it and wrap individual slices to enjoy later. Yum!
Gather these ingredients
- Butter – Softened.
- Granulated sugar
- Vanilla extract – Pure or artificial extract is fine.
- Almond extract
- Egg – Just 1 egg.
- All-purpose flour
- Baking powder
- Salt
- Milk – You can use any kind of milk.
- Fresh raspberries – You’ll need about 2 ¼ cups of fresh berries.
- Powdered sugar – Optional garnish.
How to make this incredible Summer Raspberry Cake
- Preheat your oven to 350-F and spray a 9-inch springform pan with nonstick cooking spray. Line the bottom of the pan with a circle of parchment paper cut to fit inside.
- Combine the flour, baking powder, and salt in a small bowl. Set aside.
- Beat the butter and sugar in the bowl of a stand mixer with the paddle attachment or with a handheld mixer until light and fluffy.
- Add the egg, vanilla and almond extracts. Mix until combined.
- Add the milk and mix just enough to barely combine, then add the flour mixture. Continue mixing, scraping down the sides of the bowl as needed, until well mixed.
- Fold in ½ cup of raspberries gently without breaking the raspberries.
- Pour the cake into the prepared pan and layer the rest of the raspberries on top. Keep the raspberries away from the sides of the pan where they’ll burn.
- Bake in a preheated 350-F oven for 25-30 minutes or until an inserted toothpick in the middle of the cake comes out clean.
- Cool the cake in the pan for 20-30 minutes before removing from the pan.
- Dust the cake with powdered sugar, slice and serve with a scoop of ice cream or a dollop of whipped cream.
- Enjoy!
Tips & substitutions
- Can’t find raspberries? You can also make this cake with blackberries or blueberries, but use fresh berries so your cake isn’t too watery.
- Don’t overmix your cake. Mix the cake batter until it is just combined.
- You can use a pie dish to bake this cake if you don’t have a springform pan. Just don’t forget the parchment circle inside the pie dish to help the slices come out easily.
Serving suggestions
I love this cake for breakfast, for dessert, or with a cup of tea in the afternoon. It’s amazing when paired with other summery dishes like Greek Chicken Thighs, a Spinach Cobb Salad, or grilled chicken skewers.
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days. You can also freeze this cake. Either freeze it whole or cut it into slices and wrap each slice in plastic wrap before freezing.
Check out these awesome cake recipes while you’re here
Get the Recipe:
Summer Raspberry Cake Recipe
Ingredients
- ⅓ cup butter, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 egg
- 1 ⅔ cup all-purpose flour
- 1 ¼ teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup milk
- 2 ¼ cup raspberries, divided (fresh)
Instructions
- Powdered sugar (icing sugar or confectioner’s sugar) for topping
- Preheat the oven to 350°. Spray a 9-inch springform pan or a 9-inch pie plate with cooking spray and line the bottom with a parchment paper (cut into a circle shape).
- In a small bowl, combine flour, baking powder, and salt and set aside.
- Using a standing mixer or handheld mixer, in the bowl, beat the butter and sugar until combined. Add in the eggs, vanilla, and almond extract.
- Add in the milk and slightly mix, and then the dry ingredients, and mix, scraping the sides of the bowl between additions if needed.
- Gently fold in ½ cup of the raspberries into the batter until just combined.
- Pour the cake batter into the springform pan, then layer the remaining 1 3/4 cups of whole raspberries evenly on top (there will be a lot). Don’t allow the raspberries to touch the edge of the pan.
- Bake for 25-30 minutes, until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for at least 20-30 minutes before serving.
- Dust with powdered sugar over top after cooling.
- Slice and serve with a scoop of vanilla ice cream or fresh whipped cream!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
absolutely delicious. I used half raspberries and half strawberries. I put strawberries on top of the cake and with cool whip, it was delicious. it was very easy to make and I would make this again