Raspberry Cake Recipe in 10 Simple Steps
Published: 19 May 2026
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Table of Contents
Ingredients With Exact Amounts
Before you start baking, it helps to have everything measured, prepped, and sitting on your counter. This recipe makes one 9-inch round cake that serves 8 to 10 people comfortably.
For the Cake Batter
You will need 2 cups (250g) of all-purpose flour. When measuring flour, spoon it into the measuring cup and level it off with the back of a knife — do not scoop directly from the bag, as this packs the flour and adds too much. You will also need 1½ teaspoons of baking powder and ½ teaspoon of salt. These three dry ingredients go together and form the base of your cake structure. Make sure your baking powder is fresh — if it has been sitting in the back of your cupboard for over a year, it may not work properly and your cake will come out flat.
For the wet ingredients, you will need ½ cup (113g) of unsalted butter that is fully softened to room temperature, 1 cup (200g) of granulated white sugar, and 2 large eggs also at room temperature. Room-temperature ingredients are important here because they blend together smoothly and evenly, which gives the cake its light texture. Cold butter or cold eggs can cause the batter to look lumpy or curdled, which affects the final result. If you forgot to take the butter and eggs out ahead of time, place the eggs in a bowl of warm water for five minutes and set the butter near a warm oven for ten minutes.
You will also need ½ cup (120g) of full-fat sour cream, ¼ cup (60ml) of whole milk, and 1 teaspoon of pure vanilla extract. The sour cream is the secret to this cake’s incredibly soft crumb — it adds richness and moisture without making the batter too heavy. Do not skip it or substitute it with a low-fat version, as the fat content matters for texture. Finally, you will need 1½ cups (225g) of fresh or frozen raspberries and an additional 2 tablespoons of all-purpose flour specifically for coating the raspberries before they go into the batter.
For the Topping
For the topping, keep it simple and use 2 tablespoons of powdered sugar (also called confectioners’ sugar or icing sugar) dusted over the top of the cooled cake. Add a small handful of fresh raspberries on top for presentation. This simple finish looks clean and beautiful with almost no effort. If you would like to take the cake one step further, you can make a basic cream cheese frosting using 8 oz (225g) of softened cream cheese, 2 cups (240g) of powdered sugar, 2 tablespoons of softened butter, and 1 teaspoon of vanilla extract. Beat these together until smooth and creamy and spread over the fully cooled cake.
Equipment You Will Need
You will need one 9-inch (23cm) springform pan or a regular 9-inch round cake pan, parchment paper, a handheld or stand mixer, two large mixing bowls, a whisk, a rubber spatula, and a wire cooling rack. A sifter or fine mesh strainer is also helpful for the powdered sugar dusting at the end.
Step-by-Step Raspberry Cake Recipe Method
This is the core of the recipe, and it is laid out in careful detail so that nothing catches you off guard mid-bake. Read through all the steps once before you start. That habit alone prevents most common baking mistakes.
Step 1: Get Your Oven and Pan Ready
Start by preheating your oven to 350°F (175°C). Give the oven at least 15 minutes to fully come up to temperature before you put the cake in — an underheated oven is one of the most common reasons cakes bake unevenly. While the oven heats up, prepare your pan. Cut a circle of parchment paper to fit the bottom of your 9-inch springform pan, then press it in. Line the sides with a strip of parchment paper as well. Spray the entire inside of the pan — bottom, sides, and parchment — lightly with non-stick cooking spray. This extra step ensures the cake will release cleanly without any tearing or sticking. Set the prepared pan aside on your counter.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine 2 cups of all-purpose flour, 1½ teaspoons of baking powder, and ½ teaspoon of salt. Use a whisk to stir these together for about 30 seconds until they are evenly combined. Whisking is better than just stirring with a spoon here because it aerates the flour mixture slightly and makes sure the baking powder is evenly distributed throughout. If you have a sifter, you can sift these three together instead, which produces an even lighter result. Once mixed, set this bowl aside — you will come back to it in a few minutes.
Step 3: Cream the Butter and Sugar
In a separate large mixing bowl, add your ½ cup of softened butter and 1 cup of granulated sugar. Using a hand mixer or a stand mixer fitted with a paddle attachment, beat these together on medium speed for about 2 to 3 minutes. The mixture should turn from yellow and grainy into pale, fluffy, and noticeably lighter in color. This process is called creaming, and it is one of the most important steps in the whole recipe. What you are doing is incorporating tiny air bubbles into the butter, and those air bubbles expand during baking and give the cake its light, soft crumb. If you rush this step and only mix for 30 seconds, the cake will be denser than it should be.
Step 4: Add the Eggs One at a Time
Once your butter and sugar are properly creamed, add the first egg and mix on medium speed until it is completely incorporated, which takes about 20 to 30 seconds. Then add the second egg and repeat. Always add eggs one at a time rather than both at once — this gives each egg time to fully blend into the mixture and helps build a stable, smooth batter. If your batter looks slightly curdled at this stage, do not panic. It is usually a sign that the eggs were slightly cold. Just keep mixing and it will come together as you add the rest of the ingredients.
Step 5: Add the Sour Cream and Vanilla
Add the ½ cup of sour cream and 1 teaspoon of vanilla extract to the butter-egg mixture. Mix on low speed until just combined, about 15 to 20 seconds. The batter will look thick and a little lumpy at this stage, and that is completely normal. The sour cream adds fat and acid to the batter, which tenderizes the gluten in the flour and keeps the final cake from becoming chewy or tough. Do not overmix at this stage — you just want everything roughly blended before you move on to combining the wet and dry ingredients.
Step 6: Combine the Wet and Dry Ingredients
This step requires a gentle hand. Add about one third of the flour mixture to the butter mixture and fold it in using a rubber spatula or mix on the lowest speed setting. Then pour in the ¼ cup of whole milk and fold again. Add another third of the flour, mix gently, then add the remaining milk if needed, and finish with the last third of flour. This process is called alternating the dry and wet ingredients, and it helps the flour hydrate evenly without developing too much gluten. Always start and end with the flour mixture. Mix only until you no longer see dry streaks of flour — a few small lumps are perfectly fine. Overmixing at this stage is the number one cause of a tough, dense cake, so stop as soon as the batter looks uniform.
Step 7: Coat the Raspberries in Flour and Fold Them In
Place your 1½ cups of raspberries in a small bowl and add the 2 tablespoons of all-purpose flour. Gently toss them together until every raspberry is lightly coated in flour. This coating is not just a little baking trick — it genuinely makes a difference. The flour creates a slight barrier between the raspberry and the batter, which prevents the berries from sinking straight to the bottom of the pan during baking. Without this step, all your raspberries end up in a clump at the base of the cake instead of being distributed throughout. Once coated, gently fold the raspberries into the batter using a rubber spatula. Use slow, careful folding motions rather than stirring, so you do not crush the berries and bleed raspberry juice throughout the entire batter.
Step 8: Pour the Batter Into the Pan and Bake
Pour the batter into your prepared pan and use the rubber spatula to spread it evenly and smooth the top. The batter will be thick, so take a moment to push it into the edges of the pan as well. Place the pan in the center rack of your preheated oven and bake for 35 to 45 minutes. The exact time will depend on your oven, so start checking at the 35-minute mark. The cake is done when the top is golden brown, the edges have pulled away very slightly from the sides of the pan, and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the toothpick comes out wet with raw batter, give it another 5 minutes and check again. Do not open the oven door before the 30-minute mark, as the sudden drop in temperature can cause the center of the cake to sink.
Step 9: Cool the Cake Completely
When the cake comes out of the oven, let it sit in the pan on a wire cooling rack for 10 to 15 minutes before attempting to remove it. Running a thin knife or offset spatula gently around the edge of the pan helps release it cleanly. Then remove the springform ring and let the cake cool directly on the wire rack until it reaches room temperature, which takes about 45 minutes to 1 hour. This cooling time is not optional — if you add powdered sugar or any frosting to a warm cake, it will melt straight off. Patience at this stage is what gives you a clean, beautiful finish.
Step 10: Dust and Serve
Once the cake is completely cool, hold a fine mesh strainer or small sifter over the top and add 2 tablespoons of powdered sugar. Tap gently to create a light, even dusting across the surface. Place a few fresh raspberries on top for decoration and serve. If you are making the cream cheese frosting, spread it generously over the top and sides of the cooled cake with an offset spatula or the back of a spoon, then add raspberries on top.
Variations in the Recipe
The base recipe above is delicious on its own, but it is also a wonderful starting point for other flavor combinations. Once you are comfortable with the method, try these popular variations.
Lemon Raspberry Cake
This is probably the most popular variation, and for very good reason. Lemon and raspberry are one of those flavor combinations that simply work — the citrus brightness makes the raspberry flavor pop even more. To make this version, add the finely grated zest of two lemons directly into the butter and sugar during the creaming stage. You can also replace the vanilla extract with 1 teaspoon of lemon extract for a stronger citrus flavor. For the frosting, make a lemon cream cheese frosting by adding 2 tablespoons of fresh lemon juice and the zest of one lemon to the standard cream cheese frosting recipe. Decorate the top with lemon slices and fresh raspberries for a cake that looks as good as it tastes.
Chocolate Raspberry Cake
If you love the combination of chocolate and fruit, this version is for you. Replace ½ cup of the all-purpose flour with ½ cup of good-quality unsweetened cocoa powder and increase the sugar slightly to 1¼ cups to balance the bitterness of the cocoa. The raspberries fold into the chocolate batter beautifully, and their tartness cuts through the richness of the chocolate in a way that is genuinely addictive. For the topping, make a simple dark chocolate ganache by heating ½ cup of heavy cream and pouring it over 4 oz of chopped dark chocolate, letting it sit for two minutes, then stirring until smooth. Pour the ganache over the cooled cake and scatter fresh raspberries on top before it sets.
White Chocolate Raspberry Cake
This variation leans into the sweetness of white chocolate as a complement to the tart raspberries. Fold ½ cup of white chocolate chips into the batter along with the raspberries in Step 7. The chips melt slightly during baking, creating little creamy pockets throughout the cake that contrast wonderfully with the raspberry bursts. For a frosting that matches, make a white chocolate cream cheese frosting by melting 3 oz of white chocolate, letting it cool slightly, and beating it into the standard cream cheese frosting mixture. This cake is stunning for a special occasion.
Dairy-Free Raspberry Cake
Making this cake dairy-free is easier than you might expect, and the result is still incredibly moist and delicious. Replace the unsalted butter with the same amount of dairy-free butter (look for one that is solid, not liquid, for the best creaming results). Replace the sour cream with full-fat canned coconut milk — use the thick cream from the top of the can rather than the watery liquid at the bottom. Replace the whole milk with unsweetened oat milk or almond milk. Everything else in the recipe stays exactly the same. The texture is slightly different from the original but still wonderfully soft, and the raspberry flavor comes through just as strongly.
Raspberry Layer Cake
If you want to turn this recipe into a celebration-worthy layer cake, simply double the batter and divide it equally between two 9-inch round cake pans. Bake both pans at the same time, checking for doneness at 30 to 35 minutes since they are thinner layers. Once both cakes are completely cool, place the first layer on a cake board or serving plate and spread a generous layer of raspberry jam or homemade raspberry compote on top. Add a layer of cream cheese frosting, then carefully place the second cake layer on top. Frost the outside of the entire cake, decorate with fresh raspberries and a dusting of powdered sugar, and you have a stunning layer cake that will impress anyone.
Mistakes to Avoid
Even simple recipes have a few traps that catch bakers off guard. These are the most common mistakes people make when baking raspberry cake, and how to avoid each one.
Not Coating the Raspberries in Flour First
This is the mistake that almost every first-time raspberry cake baker makes, and the result is always the same — all the raspberries end up sitting at the very bottom of the cake instead of being spread throughout. The reason this happens is that raspberries are heavy and moist, and the batter cannot hold them up without a little help. Tossing them in two tablespoons of flour before folding them in gives them just enough friction to stay suspended in the batter as the cake rises in the oven. It takes less than one minute and makes a huge difference in how the finished cake looks and tastes in every bite.
Using Cold Butter, Eggs, or Milk
Room-temperature ingredients are not just a suggestion in baking — they genuinely affect the chemistry of the batter. Cold butter will not cream properly with the sugar, which means you lose all those air bubbles that make the cake light and fluffy. Cold eggs can cause the batter to look curdled and uneven, and cold milk creates temperature shock in the batter that affects how evenly it bakes. The fix is simple: take your butter, eggs, and milk out of the fridge at least 30 minutes before you start baking. If you forgot, place the eggs in a bowl of warm water for five minutes and cut the butter into small cubes so it softens faster.
Overmixing After Adding the Flour
Once the flour goes into the batter, you need to treat it gently. When flour is mixed vigorously, it develops gluten — the protein structure that gives bread its chewy texture. In a cake, you do not want that. Overmixing after adding the flour makes the cake tough, dense, and sometimes even rubbery. The rule is simple: as soon as you no longer see dry flour streaks in the batter, stop mixing. A few small lumps are completely fine and will bake out. Many experienced bakers switch from a mixer to a rubber spatula for the final few folds specifically to avoid going too far.
Thawing Frozen Raspberries Before Adding Them
If you are using frozen raspberries, add them directly from the freezer without thawing first. When you thaw raspberries, they release a large amount of purple-red juice that bleeds into the batter and can turn your cake an odd color and make the texture too wet. Frozen raspberries added straight from the bag hold their shape better, bleed less color, and actually help keep the batter cool so it does not over-spread before it sets in the oven. The cake may need an extra two to five minutes in the oven when using frozen berries, so keep your toothpick handy.
Frosting the Cake While It Is Still Warm
It can be really tempting to add the frosting or dust the powdered sugar the moment the cake comes out of the oven, especially when it smells that good. But a warm cake will melt any frosting instantly, and even powdered sugar will dissolve into the surface and disappear. Give the cake a full 45 minutes to 1 hour on a wire rack at room temperature before adding any toppings. If you are in a hurry, you can speed this up by placing the cake (still on the rack) in the refrigerator for 20 to 25 minutes. But never put a cake in the freezer to cool quickly — the rapid temperature change can cause it to crack or the texture to become gummy.
Skipping the Parchment Paper
Some bakers try to get away with just greasing the pan and skipping the parchment, and it works sometimes — but not always. Raspberry cake is particularly likely to stick because the berries release juice that can caramelize against the pan and act like glue. Taking two minutes to line the bottom and sides of your pan with parchment paper virtually eliminates any risk of the cake tearing when you remove it. Always spray the parchment as well as the pan, because even parchment can stick if it is not greased.
How to Store Raspberry Cake
If you have leftovers — which is not guaranteed because this cake tends to disappear quickly — store the cake in an airtight container. An unfrosted cake can sit at room temperature for up to one day. After that, or if your kitchen is warm, move it to the refrigerator where it will stay fresh for four to five days. Let refrigerated slices come to room temperature for about 15 minutes before eating for the best flavor and texture, though eating it cold straight from the fridge is also genuinely enjoyable.
To freeze the cake, let it cool completely without any frosting or toppings. Wrap individual slices tightly in plastic wrap, then wrap again in aluminum foil or place in a freezer-safe zip bag. Label with the date and freeze for up to three months. To thaw, place slices in the refrigerator overnight or leave them on the counter for a couple of hours. Add your powdered sugar or frosting after thawing, not before freezing.
Conclusion
Raspberry cake is one of those recipes that proves you do not need complicated techniques or expensive ingredients to bake something genuinely impressive. With a soft, moist crumb, bright pops of tart raspberry in every bite, and a simple powdered sugar finish, this cake works beautifully as a casual weekend treat or a proper celebration dessert. The steps in this guide are laid out to walk you through the process clearly, so even if you are fairly new to baking, you have everything you need to pull this off with confidence.
The most important things to remember are to use room-temperature ingredients, coat your raspberries in flour before folding them in, and resist the urge to overmix the batter once the flour goes in. Do those three things and the rest comes together naturally. Try the base recipe first to get a feel for it, then play around with the variations — the lemon raspberry version is particularly worth making. Once you bake this cake, it will earn a permanent spot in your regular rotation. Share it with someone you like, and do not forget to come back and leave a comment below letting us know how yours turned out.
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work just as well as fresh in this recipe, and in many ways they are even more convenient because you can make this cake any time of year. The key is to not thaw them first. Take the raspberries straight from the freezer, toss them in the 2 tablespoons of flour, and fold them into the batter while still frozen. Thawed raspberries release too much juice, which makes the batter too wet and can change the texture and color of the finished cake. When using frozen berries, your cake may need an extra 3 to 5 minutes in the oven, so keep an eye on it and test with a toothpick starting at the 40-minute mark.
Can I make this cake a day ahead of time?
Absolutely, and in fact making it the day before often makes the cake taste even better because the flavors have more time to settle and develop. Bake the cake as directed, let it cool completely, and store it covered in the refrigerator overnight. If you are adding cream cheese frosting, spread it on the morning you plan to serve the cake rather than the night before, as this gives you the freshest-looking finish. If you are just dusting with powdered sugar, add that right before serving since the sugar can absorb into the surface of the cake over time.
Why did my raspberries all sink to the bottom?
This almost always comes down to one thing — the raspberries were not coated in flour before being folded into the batter. The flour coating creates just enough texture on the outside of each berry to help it grip the batter rather than sliding straight through it. Another possible cause is that the batter was too thin, which can happen if the flour was not measured correctly or if extra liquid was accidentally added. Make sure you are spooning the flour into your measuring cup and leveling it off rather than scooping directly from the bag, which tends to compact the flour and then leave you short on the actual amount.
What can I substitute for sour cream?
Full-fat Greek yogurt is the best substitute for sour cream in this recipe — use the same amount, which is ½ cup. It has a similar thick texture and the same slight tanginess that helps tenderize the cake crumb. Cottage cheese that has been blended smooth is another excellent option and adds a bonus boost of protein to the recipe. For a dairy-free version, use the thick cream from the top of a can of full-fat coconut milk. Avoid low-fat versions of any of these substitutes, as the fat content is what contributes to the moistness of the cake.
Do I need to add frosting, or can I skip it?
You absolutely do not need frosting on this cake. A simple dusting of powdered sugar over the top is enough to make it look beautiful and taste complete. Many people actually prefer the unfrosted version because it feels lighter and lets the raspberry flavor be the main event. That said, if you want a richer, more indulgent cake — for a birthday or special occasion, for example — the cream cheese frosting recipe included in the ingredients section is a wonderful addition. The slight tanginess of the cream cheese complements the tart raspberries really well.
Can I add other fruits to this cake?
Yes, you can mix other berries in with the raspberries or even replace them entirely. Blueberries, blackberries, and halved strawberries all work well with this recipe. The most important rule is to keep the total amount of fruit at 1½ cups maximum, regardless of which combination you use. Too much fruit adds too much moisture and can prevent the cake from baking through properly in the center. Whatever fruit you use, coat it in the 2 tablespoons of flour the same way you would the raspberries to prevent sinking.
How do I know when the cake is fully baked?
The most reliable method is the toothpick test. Insert a thin toothpick or a wooden skewer into the very center of the cake and pull it straight out. If it comes out completely clean, the cake is done. If it comes out with wet, raw-looking batter clinging to it, give the cake another 5 minutes and test again. A few moist crumbs on the toothpick — not wet batter, but actual crumbs — is also a sign that the cake is done and will continue to set as it cools. Other visual cues include a golden-brown top, edges that have pulled slightly away from the sides of the pan, and a surface that springs back lightly when you press it gently in the center with your fingertip.
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- Be Respectful
- Stay Relevant
- Stay Positive
- True Feedback
- Encourage Discussion
- Avoid Spamming
- No Fake News
- Don't Copy-Paste
- No Personal Attacks
