Warm Raspberry Butter Cake
Perfect for entertaining, this delicious, moist upside down butter cake, made with fresh raspberries: a Warm Raspberry Butter Cake! Watch the video!
Friends, don’t you love an easy upside down cake recipe? They are so pretty, buttery, and good. This Warm Raspberry Butter Cake delicious and it makes you feel good inside. 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 butter cake makes the best warm, gooey dessert, topped with vanilla ice cream. Optional to add fresh whipped cream, more raspberries, or even a raspberry sauce.
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.
Raspberry Butter Cake Ingredients
The warm butter cake 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
What is Warm Raspberry Butter Cake?
Basically, it’s a delicious and easy cake recipe using fresh raspberries! You flip it upside down and it’s gooey and so tasty!
How do you make a 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.
How do you flip the cake over?
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.
How do you store raspberry cake?
Let cool to room temperature before storing.
Store leftovers in the fridge 1-2 days.
We have not frozen this cake, so we’re not sure how it would freeze.
How do you serve a Raspberry 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!
Now for the weekend, who will you invite over for breakfast, or even a small snack? This is why we love to host: It actually takes us out of our comfort zone, we stretch our monies a bit to serve others (a great dish, or even a snack), we learn more about others and think less about ourselves.
Connecting with particularly delightful folks or even new neighbors, we learn and grow when we ask others about their lives, and their world, and it’s good for us. Hospitality does matter!
ENJOY!
More butter cake recipes:
Rhubarb Blueberry Upside-Down Cake
Making Peach Upside Down Cake for Dinner Guests
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.
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.