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Delicious homemade Raspberry Cake topped with fresh raspberries
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Raspberry Cake

A divine treat combining tender cake with fresh raspberries, perfect for celebrations or cozy afternoons.
Course Cake, Dessert
Cuisine American, Bakery
Keyword Baking, cake recipe, Dessert, Raspberries, Raspberry Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 servings
Calories 350kcal

Ingredients

Main Ingredients

  • 2.5 cups all-purpose flour Giving the cake its airy structure.
  • 2.5 tsp baking powder Ensuring perfect rising.
  • 0.5 tsp salt Enhancing the flavor profile.
  • 0.75 cups unsalted butter, softened Lending a rich and creamy base.
  • 1.75 cups granulated sugar Adding a sweet touch.
  • 4 large eggs, room temperature Contributing to the cake's fluffiness.
  • 1 tsp vanilla extract Bringing warmth and depth to the flavor.
  • 0.5 cups whole milk, room temperature For moisture.
  • 0.5 cups sour cream Making the cake tender and moist.
  • 1.5 cups fresh raspberries The star ingredient, bursting with flavor.

Optional Raspberry Filling

  • 1.5 cups fresh raspberries For an extra tart kick.
  • 0.5 cups granulated sugar Sweetening the filling.
  • 1 tbsp cornstarch Thickening the mixture.
  • 2 tbsp water Helping to dissolve the sugar.

Frosting

  • 8 oz cream cheese, softened Providing a creamy, luscious texture.
  • 0.5 cups unsalted butter, softened For added richness.
  • 4 cups powdered sugar, sifted Sweetening to perfection.
  • 2 tsp vanilla extract Complementing the other flavors.
  • 0.5 cups raspberry puree Infusing the frosting with fruitiness.

Optional Decoration

  • Fresh raspberries For a beautiful touch.
  • White chocolate shavings Adding elegance and sweetness.
  • Mint leaves Providing a pop of color and freshness.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Add the dry ingredients in three additions, alternating with the milk and sour cream until just combined.
  • Gently fold in the fresh raspberries.

Baking

  • Divide the batter evenly between the prepared pans and smooth the tops.
  • Bake for 25-30 minutes or until a toothpick comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Raspberry Filling

  • Combine the raspberries, sugar, cornstarch, and water in a saucepan over medium heat.
  • Cook until thickened, about 5-7 minutes, then let cool completely.

Frosting

  • Beat the softened cream cheese and butter until smooth.
  • Gradually add in the sifted powdered sugar until you achieve a smooth consistency.
  • Stir in the vanilla extract and raspberry puree.

Assembly

  • Spread the raspberry filling on top of the first cake layer, then top with frosting.
  • Place the second layer on top and frost the entire cake.
  • Garnish with fresh raspberries, white chocolate shavings, and mint leaves if desired.

Notes

Ensure all ingredients are at room temperature for better mixing. Coat raspberries in flour before folding to prevent them from sinking.