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Summer Raspberry Cake Recipe

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4 from 9 reviews

This Summer Raspberry Cake is a delightful and moist dessert perfect for warm days. Combining fresh or frozen raspberries folded into a tender vanilla-flavored batter and topped with whole raspberries, this cake bakes to a golden finish with a burst of juicy fruit in every bite. Finished with a dusting of powdered sugar, it pairs beautifully with vanilla ice cream or whipped cream for an elegant yet simple treat.

Ingredients

Cake Batter

  • ⅓ cup (70 g) butter, softened (regular or dairy free)
  • ¾ cup (150 g) granulated sugar
  • 1 teaspoon vanilla paste
  • 1 egg
  • 1⅔ cup (208 g) all-purpose flour
  • 1¼ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (187 g) milk (regular or dairy free)

Fruit and Topping

  • 2 cup raspberries, divided (fresh or frozen)
  • Powdered sugar (icing sugar or confectioner’s sugar), for topping

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch springform pan or pie plate with cooking spray and line the bottom with a parchment paper circle cut to fit the pan exactly to prevent sticking.
  2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar: Using a stand mixer or handheld mixer, beat the softened butter and granulated sugar together until fully combined and creamy. Add the egg and vanilla paste, mixing until smooth.
  4. Combine wet and dry ingredients: Alternate adding the milk and the dry flour mixture into the butter-sugar mixture, starting and ending with the dry ingredients. Scrape down the bowl sides between additions to ensure even mixing and a smooth batter.
  5. Fold in raspberries: Roughly chop ½ cup of the raspberries and gently fold them into the cake batter with a spatula, taking care not to overmix so the raspberries remain intact.
  6. Assemble in pan: Pour the batter into prepared pan, smoothing the top gently. Evenly layer the remaining 1½ cups of whole raspberries on top, making sure they don’t touch the pan edges to avoid excessive browning.
  7. Bake the cake: Place the cake in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no raw batter.
  8. Cool the cake: Allow the cake to cool in the pan for at least 20 to 30 minutes to set properly before removing or slicing.
  9. Finish and serve: Once completely cooled, sprinkle the top with a light dusting of powdered sugar. Slice and serve as is or with vanilla ice cream or whipped cream for extra indulgence.

Notes

  • For a dairy-free version, substitute butter and milk with your preferred non-dairy alternatives.
  • If using frozen raspberries, do not thaw before folding to prevent overly wet batter.
  • Using a springform pan makes it easier to release the cake without damaging the edges.
  • Avoid placing raspberries on the edges to prevent them from burning or overcooking.
  • This cake is best served the same day but can be stored covered at room temperature for up to 2 days.

Find it online: https://yumntasty.com/summer-raspberry-cake-recipe/