Raspberry cake, a delicious, fresh, and moist cake to kick off spring. The cake is light and airy yet moist; the addition of raspberries gives it a fresh sweetness with a very subtle tang. Highly recommended!
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Why this Recipe Works
This raspberry cake is spring in a cake, if you ask me. So deliciously fresh and sweet with a little bite – truly perfect! That, combined with the delicious frosting, is what makes this raspberry cake so delicious.
Raspberry season
As soon as raspberries are available again, I’m over the moon because they’re so delicious! And although real summer raspberries aren’t available until June, fortunately you can usually find them (imported) as early as spring. By the way, you can also use frozen raspberries for this recipe; I’ll share a tip for that in the recipe.
Ingredients for a Raspberry Cake
Aside from fresh or frozen raspberries, you need a few more ingredients to make this incredible raspberry cake:
- Cake base: made with butter, sugar, flour, eggs and buttermilk
- Rising agents: baking soda and baking powder, the two combined make for an airy yet moist cake batter
- Flavorings: in this recipe I added vanilla, lemon zest and of course: raspberries
- Frosting: I made a buttermilk frosting using powdered sugar, sunflower oil and buttermilk
Baked Goods with Raspberries
A good classic cake recipe is always nice, especially one with raspberries. Other delicious recipes with raspberries include my raspberry cheesecake or white chocolate raspberry cookies. Are you getting excited yet?
So this time, I’d like to kick off spring with a raspberry cake, and I can tell you, this is a new favorite at my house! It was gone in no time and the best part is, that it’s also very easy to make. Looking for more cake recipes? Here you’ll find all my cake recipes in one place!
Frequently Asked Questions
Can I use frozen raspberries?
Yes, but they often release more moisture, which can make the cake soggy or change the texture. If using frozen, do not thaw them, and also toss them in flour before folding into the batter.
How long can I keep the cake?
I would say it will keep well in the fridge for about 3-5 days! Keep it sealed tight in a container or foil to prevent it from drying out.
What if I don’t have buttermilk?
You can substitute it with regular milk with a dash of lemon juice or a 1:1 mixture of water and (sour) cream/yogurt.
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Ingredients
- 125 gram butter (at room temperature)
- 200 gram granulated sugar
- 1 tsp lemon zest
- 1 tsp vanilla extract
- a pinch of salt
- 3 eggs (medium-sized)
- 300 ml buttermilk
- 275 gram flour (+ 1 tablespoon extra)
- 1 tbsp baking powder
- ½ tsp baking soda
- 150 gram raspberries (fresh or frozen*)
- 175 gram powdered sugar
- ½ tbsp sunflower oil
- 2 tbsp buttermilk
- extra raspberries for decoration
Equipment
- Stand mixer
- Cake tin (25 cm / 10 inch)
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 175 degrees Celsius / 347 Fahrenheit top and bottom heat.
- Beat the butter and sugar for about 5 minutes until light and fluffy.
- Then add the lemon zest, vanilla extract, and a pinch of salt.
- Mix the eggs into the batter one at a time. Then add the buttermilk, followed by the flour, baking powder, and baking soda, and mix briefly until you have a smooth batter.
- Sprinkle the extra tablespoon of flour over the raspberries and gently toss so they are all lightly coated with flour; this prevents them from sinking to the bottom while baking.
- Gently fold the raspberries into the batter.
- Grease a cake pan and line it with parchment paper. Pour the batter into the cake pan and bake the cake for about 45–60 minutes until done. Check for doneness with a toothpick.
- Let the cake cool, and in the meantime, make the frosting. Mix all the ingredients for the frosting until smooth, spread the frosting over the cake, and decorate with extra fresh raspberries if desired. Enjoy!
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