If you love the taste of fresh berries bursting with summery sweetness, you are going to adore this Summer Raspberry Cake Recipe. It’s a delightful, tender cake filled with juicy raspberries both inside and on top, creating a perfect balance of moist crumb and vibrant fruity flavor. This cake is not only a feast for your taste buds but also a joy to share with friends and family on a warm afternoon. Light, naturally sweetened, and topped with a dusting of powdered sugar, this cake feels like summer happiness baked into every bite.

Ingredients You’ll Need

The image shows four parts of making a raspberry cake. The first part has a clear glass bowl filled with smooth, white cake batter with a textured swirl pattern on top. The second part shows the same bowl with small red bits mixed into the white batter, creating a dotted effect. The third part shows a round white pan with a layer of white batter spread evenly, topped with whole red raspberries placed across the surface. The fourth part shows the baked cake in the same pan, with a golden-brown top and the raspberries embedded and visible all over, slightly sunken into the cake. All these are on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this cake is wonderfully straightforward, yet each one plays a crucial role in creating the perfect flavor, texture, and color. From the creamy butter and sweet vanilla to the bright, fresh raspberries, everything combines to make this Summer Raspberry Cake Recipe shine.

Butter: Using softened butter ensures a smooth and creamy batter for tender crumb.
Granulated sugar: Sweetens the cake just right without overpowering the raspberries.
Vanilla paste: Adds a warm, aromatic depth that elevates every bite.
Egg: Acts as the binding agent giving structure and richness.
All-purpose flour: The backbone of the cake, providing structure without heaviness.
Baking powder: Ensures the cake rises perfectly for a light texture.
Salt: Enhances the flavors and balances sweetness.
Milk: Moisturizes the batter, making it soft and tender; dairy or dairy-free works beautifully.
Fresh or frozen raspberries: The star ingredient that delivers juicy bursts of summery tartness.
Powdered sugar: For a delicate, sweet finishing touch once the cake cools.

How to Make Summer Raspberry Cake Recipe

Step 1: Preheat and Prepare Your Pan

Set your oven to 350°F (175°C) to get it nicely warmed up. Spray a 9-inch springform pan or pie plate with cooking spray for easy release, then place a parchment paper circle at the bottom — this helps the cake come out perfectly every time without sticking.

Step 2: Mix the Dry Ingredients

In a small bowl, whisk together the flour, baking powder, and salt. This dry mix will be added later to the wet ingredients, so keep it handy.

Step 3: Cream Butter and Sugar

Using your mixer, beat the softened butter and sugar until smooth and fluffy. This step is essential because it incorporates air, helping the cake be light and tender. Then add the egg and vanilla paste, continuing to mix until everything blends evenly.

Step 4: Combine Wet and Dry Ingredients

Slowly alternate adding your flour mixture and milk into the butter mixture. Adding these in parts keeps your batter smooth, preventing lumps. Remember to scrape the bowl’s sides to get every bit of delicious batter mixed in evenly.

Step 5: Fold in Chopped Raspberries

Roughly chop half a cup of your raspberries and gently fold them into the batter. This ensures juicy pockets of raspberry inside your cake that burst with flavor.

Step 6: Assemble in the Pan

Pour the batter into your prepared pan. Then, top it with the remaining whole raspberries, spacing them evenly and avoiding placing any right against the edges which can overcook. This layering creates a beautiful, berry-topped finish that’s both stunning and delicious.

Step 7: Bake to Perfection

Bake your cake for 25 to 30 minutes. To check readiness, insert a toothpick into the center — it should come out clean, confirming that your edges are golden and your crumb is set without being too dry.

Step 8: Cool and Add the Final Touch

Allow the cake to cool in the pan for 20 to 30 minutes. Once completely cooled, sprinkle powdered sugar on top for a charming, sweet finish that makes this Summer Raspberry Cake Recipe irresistible.

How to Serve Summer Raspberry Cake Recipe

A single slice of raspberry cake sits on a white plate with a white marbled texture beneath. The cake has two main layers: a light, fluffy, pale yellow sponge base with visible pieces of red raspberries mixed inside, and a top layer filled with whole raspberries that show bright red color and a slightly soft texture. The top of the cake is dusted lightly with white powdered sugar. Around the plate and background, fresh raspberries are scattered, some in focus and some blurred. A silver fork rests to the left of the plate, and a wire cooling rack with more slices of the cake is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar is classic, but adding a sprig of fresh mint or a dollop of whipped cream instantly adds flair and extra freshness. If you have some extra berries, consider scattering a few on the plate for a colorful, inviting presentation.

Side Dishes

This cake pairs beautifully with simple sides such as creamy vanilla ice cream or a scoop of tangy lemon sorbet. Both options provide a cool contrast to the sweet, fruity cake. A cup of iced tea or a glass of chilled rosé would also complement the summery vibe perfectly.

Creative Ways to Present

For a more casual gathering, serve slices right from the pan on rustic wooden boards or colorful plates. If you want it to shine at a special occasion, layer slices with whipped cream and fresh raspberries in a trifle bowl for a stunning raspberry cake parfait.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Summer Raspberry Cake Recipe in an airtight container at room temperature for up to two days. If your kitchen is warm, keeping it in the refrigerator will extend freshness to about four days without drying it out.

Freezing

You can freeze the cake if you want to enjoy it later. Wrap it tightly in plastic wrap and then place it inside a freezer-safe bag or container. It will keep well for up to two months. To thaw, move it to the refrigerator overnight for best texture retention.

Reheating

To warm up slices before serving, place them briefly in the oven at 300°F (150°C) for about 5 to 7 minutes. This step refreshes the cake’s softness and enhances the raspberry aroma. Avoid microwaving to prevent uneven heating.

FAQs

Can I use frozen raspberries instead of fresh for this Summer Raspberry Cake Recipe?

Absolutely! Frozen raspberries work just fine. Just be sure to thaw them and drain any excess liquid before folding into the batter so your cake doesn’t become too wet.

Is it possible to make this recipe dairy-free?

Yes! Replace the butter with a plant-based dairy-free alternative and use your preferred non-dairy milk. The cake will still be moist and flavorful without sacrificing the lovely texture.

What can I substitute for vanilla paste in this recipe?

If you don’t have vanilla paste, you can use vanilla extract. Use about one teaspoon, and it will provide a lovely vanilla flavor in a slightly different intensity.

Can I bake this cake in a different size pan?

You can, but keep in mind baking times may vary. A smaller pan will result in a thicker cake that needs more time, while a larger pan may bake faster. Always check with a toothpick for doneness.

How do I prevent raspberries from sinking to the bottom of the cake?

By folding raspberries into the batter gently and layering whole raspberries on top, you give the cake a beautiful raspberry distribution. Avoid stirring raspberries too vigorously so they don’t break and sink.

Final Thoughts

This Summer Raspberry Cake Recipe is a gem that captures the essence of warm, sunny days in every bite. It’s easy enough for a quick bake but special enough to impress guests or treat yourself. I encourage you to try this delightful cake soon — your kitchen will smell heavenly, and your taste buds will thank you!