Raspberry Cake

I still remember the first time I made this Raspberry Cake. It wasn’t for a big party or a fancy dinner — it was just a quiet Sunday afternoon, and I wanted something sweet that actually felt fresh.

I didn’t want anything too heavy or complicated. Just a soft, pretty cake that tasted like real raspberries, not something out of a bottle.

This cake came out better than I hoped. Light, fluffy layers packed with real berries, and the softest pink frosting that almost melts when you take a bite.

It’s the kind of cake that makes you smile without even thinking about it. No stress, no endless steps — just simple baking that feels good from start to finish.

What I love most is how real it tastes. Sweet, but not the kind that makes your teeth hurt. A little bit tart in the best way.

Every forkful feels soft and fresh, and if you close your eyes, you can actually taste the juicy raspberries in every bite.

It’s pretty enough for a celebration, but honestly? You don’t need an excuse. It’s worth making just because you feel like having something homemade and a little special.

If you’ve got some fresh raspberries and a little bit of time, you’re all set. Let’s make a cake that’s simple, beautiful, and full of heart.

Table of Contents

Raspberry Cake Recipe

Ingredients:

For the Raspberry Cake Layers:

2 ½ cups (312g) all-purpose flour, sifted
2 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
¾ cup (170g) unsalted butter, softened to room temperature
1 ¾ cups (350g) granulated sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract
⅔ cup (160g) full-fat sour cream, room temperature
½ cup (120ml) whole milk, room temperature
¾ cup (180g) fresh raspberries, lightly mashed
2 tbsp raspberry jam (pure, seedless if possible)
½ tsp natural pink or red food coloring (optional, for vibrant pink color)

For the Raspberry Whipped Frosting:

2 cups (480ml) heavy whipping cream, chilled
½ cup (60g) powdered sugar, sifted
1 tsp pure vanilla extract
¼ cup (60g) raspberry jam (seedless preferred)

For Decoration:

Fresh raspberries for garnish

Instructions

Preheat the oven to 350°F (177°C).
Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper. Grease the parchment as well to ensure easy release.
In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together using a handheld or stand mixer on medium-high speed until pale, light, and fluffy (about 3-4 minutes).
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract.
In a separate small bowl, combine the sour cream and milk.
With the mixer on low speed, alternately add the flour mixture and sour cream-milk mixture to the butter mixture, beginning and ending with the dry ingredients (flour-milk-flour-milk-flour). Mix until just combined — do not overmix.
Gently fold in the mashed raspberries and raspberry jam. Add food coloring if using and fold carefully to maintain a soft, fluffy texture.
Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then, carefully invert them onto wire racks to cool completely.
In a large chilled mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
Add the raspberry jam and continue beating just until stiff peaks form. Be cautious not to overbeat or the frosting can become grainy.
Refrigerate the frosting until ready to use.
If needed, level the tops of the cake layers using a serrated knife for a flat surface.
Place one cake layer onto your serving plate or cake stand.
Spread an even layer of raspberry whipped frosting over the top.
Add a few fresh raspberries scattered lightly over the frosting (optional but recommended for a juicy surprise).
Place the second cake layer on top.
Frost the top and sides of the entire cake with the remaining whipped frosting. Use a spatula to create soft, decorative swirls for a rustic, elegant look.
Decorate the top edge of the cake with fresh raspberries. Press them gently into the frosting so they stay in place.
Refrigerate the cake for at least 1 hour before slicing to allow it to set beautifully.
Slice with a sharp, clean knife for best presentation, wiping the knife between cuts.
Always use room temperature ingredients for the cake batter — it ensures an even, smooth texture.
When folding raspberries into the batter, do it gently to avoid over-coloring the batter.
Make sure the cake layers are fully cooled before frosting; otherwise, the whipped cream frosting can melt.
Serve the cake chilled for a refreshing experience, especially during warm weather.

How Do You Make A Fresh Raspberry Cake From Scratch?

Making a raspberry cake from scratch is easy if you follow the right steps carefully. Here are some simple tips:

Use room temperature ingredients: Butter, eggs, milk, and sour cream should all be at room temperature for a smooth batter.
Lightly mash raspberries: Break raspberries just a little before adding them to avoid sinking and leaking too much juice.
Mix gently: Fold raspberries into the batter slowly to keep the cake fluffy and avoid smashing the berries.
Don’t overmix: Stop mixing as soon as you see no more dry flour; this keeps the cake soft.
Line cake pans properly: Always grease and line your pans to avoid sticking and tearing.
Use a fresh baking powder: Old baking powder can make the cake heavy or flat.

How Do You Make Raspberry Cake Moist And Fluffy?

Keeping your raspberry cake soft and fluffy is all about how you mix and what you add. Follow these simple tips:

Use sour cream or yogurt: These add richness and moisture without making the cake heavy.
Cream butter and sugar well: Beat until it looks light and fluffy to create an airy cake base.
Don’t skip sifting: Sift flour to remove lumps and add air into the batter.
Alternate wet and dry ingredients: Add flour and milk little by little, starting and ending with flour for the best texture.
Don’t overbake: Keep a close eye and remove the cake as soon as a toothpick comes out clean.

Can I Use Frozen Raspberries In Raspberry Cake?

Yes, you can use frozen raspberries in raspberry cake without any trouble. Here’s how to do it right:

Do not thaw frozen raspberries: Add them frozen straight into the batter to prevent extra water release.
Toss with a little flour: Lightly coat the frozen raspberries with a tablespoon of flour before folding them in. It helps them stay in place and not sink.
Use gently: Fold them into the batter softly to keep the shape of the berries.

How Do You Keep Raspberries From Sinking In Cake Batter?

If you want your raspberries to stay perfectly scattered in your cake, follow these tricks:

Coat with flour: Toss the raspberries with 1–2 tablespoons of flour before mixing them into the batter.
Use thicker batter: A slightly thicker cake batter can hold the berries better without letting them fall.
Fold raspberries carefully: Always gently fold berries into the batter at the end, not earlier.
Avoid overloading: Adding too many berries can make them sink because of the extra weight.

Can I Add Lemon To A Raspberry Cake Recipe?

Yes, adding lemon to raspberry cake is a great idea. It brightens the flavor and gives the cake a fresh, zesty kick.

Add lemon zest: Stir 1 tablespoon of lemon zest into the cake batter.
Add lemon juice: Mix 1–2 tablespoons of fresh lemon juice with the wet ingredients.
Make lemon glaze: Drizzle a simple glaze made with lemon juice and powdered sugar over the cooled cake for extra flavor.

Can I Make Raspberry Cake Without Eggs?

Yes, you can make a raspberry cake without using eggs. Here are easy egg replacements that work well:

Yogurt: Use ¼ cup plain yogurt for each egg.
Applesauce: Use ¼ cup unsweetened applesauce per egg.
Mashed bananas: ¼ cup mashed ripe banana can also replace one egg.
Vinegar and baking soda: 1 tablespoon vinegar + 1 teaspoon baking soda for lightness.

Why Does My Raspberry Cake Turn Out Soggy?

A soggy raspberry cake usually means something went wrong with moisture balance. Common reasons include:

Using too many raspberries: Extra berries can release too much juice during baking.
Not coating raspberries in flour: Without a flour coating, berries sink and leak juice.
Underbaking: If the cake isn’t fully cooked, it will stay wet in the center.
Using thawed berries: Thawed raspberries release extra water, making the cake soggy.

Can I Add Chocolate To Raspberry Cake?

Yes, chocolate and raspberry make a delicious pair. You can add chocolate in different ways:

Add chocolate chips: Gently fold mini chocolate chips into the batter.
Chocolate ganache topping: Pour a smooth ganache over the cake after frosting it.
Chocolate layers: Add a thin layer of melted chocolate between the cake layers for extra richness.

Can Raspberry Cake Be Frozen After Baking?

Yes, raspberry cake freezes very well if you do it right. Here’s how:

Cool completely: Never freeze a warm cake or it will form ice crystals.
Wrap tightly: Wrap the whole cake or slices in plastic wrap, then foil for extra protection.
Label and date: Always write the date so you know how long it’s been stored.
Freeze for up to 2 months: After that, the flavor and texture can change.
Thaw slowly: Let the cake thaw overnight in the fridge before bringing it to room temperature.

How Do You Store Raspberry Cake After Baking?

Raspberry cake is best when fresh, but you can store it easily to keep it soft and tasty.

Cool completely: Never store a warm cake or it will get soggy.
Wrap tightly: Use plastic wrap around the whole cake or slices to keep moisture in.
Store at room temperature: If you’ll eat it within 1–2 days, leave it in a cool, dry place.
Refrigerate for longer: For up to 5 days, store it in an airtight container in the fridge.
Bring to room temperature before serving: Cold cake can feel dry, so let it warm up a bit before eating.