Warm Raspberry Butter Cake
Perfect for entertaining, this delicious, moist upside down butter cake, is made with fresh raspberries. This Warm Raspberry Butter Cake is great served for a warm breakfast treat, or a rich buttery dinner dessert, that melts in your mouth! Change it up by adding almond extract to the batter – delish!
I love an easy butter cake recipe, cooked upside down! Upside down cakes are so pretty, and this Warm Raspberry Butter Cake is buttery and delish. It actually makes you feel good inside, as you take each soft, warm bite. It’s the perfect morning cake, or coffee cake, and we love to take it camping, too. We bake it in our small Camp Chef oven, and it turns out perfect every time.
Warm Raspberry Butter Cake
This easy Rasbperry Butter Cake makes the best dessert, topped with vanilla ice cream. It’s optional to add fresh whipped cream, more raspberries, or even a raspberry sauce.
Read more: Warm Raspberry Butter Cake
The cake is a little crunchy on the outside (because of the butter and brown sugar), and moist on the inside. The textures and flavors are unbeatable. Maybe you’ve already tried our Blueberry Yogurt Morning Cake, which is also great for breakfast.
Gather these ingredients
The raspberry cake from scratch is one of my favorite desserts. Let’s get started with these easy ingredients:
- Fresh raspberries
- Brown sugar
- Unsalted butter
- Granulated sugar
- Eggs
- All-purpose flour
- Baking powder + baking soda + salt
- Heavy cream
- Vanilla
Why I love this recipe
- It’s the easiest cake to pop in the oven for breakfast.
- You flip it upside down and it’s gooey and so tasty!
- Guests love it (for breakfast or brunch).
- Great for spring and summer entertaining.
How do you make a warm raspberry butter cake?
- Lightly butter a 10″ round baking pan (a 9×12 pan works, too).
- Sprinkle the brown sugar in the bottom of the pan. Pour melted butter evenly over the brown sugar, then lay the berries evenly on top.
- Beat together butter and the granulated sugar until creamy. Add the eggs, one at a time, beating well.
- Fold in the flour, baking powder, baking soda and salt into the butter mixture. Stir in the cream and vanilla until smooth.
- Spoon the batter evenly over the raspberries.
- Bake until the top is golden and a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and cool slightly.
Tips and substitutions:
- To flip the cake over, run a knife blade around the edge of each cake to loosen it from the pan.
- Invert the cake onto whatever plate you want to serve it on.
- Lightly tap the bottom of the pan to loosen the cake, then lift the pan.’
- You can swap out the rapsberries for other berries, like blueberries, blackberries, or strawberries (sliced or chopped).
- Add almond extract for a more “almond-y” flavor. So good.
- Store the cake by allowing the cake to cool first to room temp. Then cover the leftovers and store in the fridge for up to 1-2 days.
- We have not frozen this cake, so we’re not sure how it would freeze.
How do you serve a Butter Cake?
Before serving, sprinkle with powdered sugar. Then top with vanilla ice cream or whipping cream, or fresh raspberries, to your preference. Or serve it plain – it’s that good!
We specifically love this treat served with a quiche, fruit salad, while sipping on a bellini. ENJOY!
More butter cake recipes to try:
- Pumpkin Butter Cake
- Rhubarb Blueberry Upside-Down Cake
- Making Peach Upside Down Cake for Dinner Guests
- Kentucky Butter Cake
- Buttermilk Pear Cake
Get the Recipe:
Warm Raspberry Butter Cake
Ingredients
- 1 ½ cups fresh raspberries
- ¾ cup brown sugar
- 6 Tbsp. unsalted butter + 1/2 cup unsalted butter, at room temperature
- ½ cup granulated sugar
- 2 eggs
- 1 cup all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¼ cup heavy cream
- 1 tsp. vanilla
Instructions
- Preheat oven to 350 degrees. Lightly butter a 10″ round baking pan (a 9×12 pan works, too).
- Sprinkle the brown sugar in the bottom of the pan. Pour 6 Tbsp. of the melted butter evenly over the brown sugar, then lay the berries evenly on top.
- Using an electric mixer on medium-high speed, beat together the ½ cup of butter and the granulated sugar until creamy. Add the eggs, one at a time, beating well.
- Fold in the flour, baking powder, baking soda and salt into the butter mixture. Stir in the cream and vanilla until smooth.
- Spoon the batter evenly over the raspberries.
- Bake until the top is golden and a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Remove from the oven; transfer the cake to a wire rack and cool for 10 minutes.
- Run a knife blade around the edge of each cake to loosen it from the ramekin. pan? Invert the cake onto a serving plate. Lightly tap the bottom of the pan to loosen the cake, then lift the pan.
- Serve the cake warm and top with whipped cream if desired.
Notes
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! Served it for an early Mother’s Day.