This Moist and Fluffy Raspberry Cake is bursting with juicy raspberries in every bite, layered into a tender, buttery cake that’s as beautiful as it is delicious. I love baking this when I want something fresh, vibrant, and a little bit fancy—but still easy enough to pull off without any special equipment. Whether it’s for a birthday, brunch, or just a weekend treat, this cake never fails to impress.
Why I Love This Recipe
I love how light yet rich this cake is. The sweetness is perfectly balanced by the tartness of the raspberries, and the crumb stays soft and moist for days. It’s a one-bowl batter, which saves me cleanup time, and I can bake it as a single-layer snack cake, a double-layer showstopper, or even as cupcakes. I usually top it with a simple glaze or a swirl of whipped cream—sometimes I don’t even frost it, and it still disappears fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- ¼ cup milk
- 1 ½ cups fresh raspberries (or frozen, unthawed)
- Optional: powdered sugar for dusting or glaze/frosting of choice
Directions
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Preheat the oven: I set my oven to 350°F (175°C) and grease an 8-inch round or square cake pan. I often line the bottom with parchment paper for easy release.
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Mix the dry ingredients: In a small bowl, I whisk together the flour, baking powder, baking soda, and salt.
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Cream the butter and sugar: In a large bowl, I beat the softened butter with the sugar until it’s light and fluffy—this takes about 2–3 minutes.
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Add eggs and flavor: I mix in the eggs one at a time, then stir in the vanilla extract.
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Combine wet and dry: I gently mix in the sour cream and milk, then add the dry ingredients, stirring just until everything is combined. I’m careful not to overmix here.
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Add raspberries: I gently fold in the raspberries, being careful not to crush them too much. If I’m using frozen berries, I toss them in a bit of flour first to help prevent them from sinking.
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Bake: I pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. I let the cake cool completely before frosting or dusting with powdered sugar.
Servings and Timing
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Servings: 8–10 slices
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Prep time: 15 minutes
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Bake time: 35–40 minutes
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Cooling time: About 1 hour
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Total time: Around 1 hour and 45 minutes
Variations
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Lemon raspberry cake: I add 1 tablespoon of lemon zest to the batter and a splash of lemon juice to any glaze for a citrus twist.
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Raspberry almond cake: I swap out ½ teaspoon of the vanilla for almond extract and top with sliced almonds.
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Raspberry cream cheese frosting: I whip up a cream cheese frosting and fold in a little raspberry puree for a pink, tangy finish.
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Chocolate version: I toss in mini chocolate chips or drizzle melted dark chocolate over the cooled cake.
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Raspberry swirl loaf: I bake this in a loaf pan and swirl in a few spoonfuls of raspberry jam for a tea-time treat.
Storage/Reheating
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Room temp: I store the cake, covered, at room temperature for up to 2 days if unfrosted.
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Refrigerator: If frosted, I refrigerate it and bring it to room temperature before serving. It keeps well for up to 5 days.
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Freezing: I wrap individual slices or the whole cake tightly and freeze for up to 2 months. I thaw it in the fridge or at room temp.
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Reheating: For a just-baked feel, I microwave a slice for 10–15 seconds to warm it slightly.
FAQs
Can I use frozen raspberries?
Yes! I use them all the time. I just don’t thaw them first, and I toss them in a tablespoon of flour to keep them from sinking or bleeding too much into the batter.
What’s the best flour for this cake?
I use all-purpose flour for a sturdy yet soft texture. Cake flour works too if I want something a little more delicate.
Can I make this as cupcakes?
Absolutely. I divide the batter among 12 cupcake liners and bake for 18–22 minutes. They’re cute and great for parties.
How do I keep the raspberries from sinking?
Tossing the berries in a little flour before folding them in helps suspend them in the batter so they don’t all end up at the bottom.
Is this cake sweet or tart?
It’s right in the middle. The raspberries bring a tart bite, but the cake itself is lightly sweetened. If I want it sweeter, I just glaze or frost it.
Conclusion
This Moist and Fluffy Raspberry Cake has become one of my go-to bakes for spring and summer, but I honestly make it year-round. It’s simple, crowd-pleasing, and endlessly adaptable. I love how it showcases fresh berries in such a soft, tender cake—and the fact that it comes together so easily makes it even better. Whether I dress it up for a special occasion or keep it casual with just a dusting of sugar, it’s always a hit.
Print
Moist and Fluffy Raspberry Cake from Scratch
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 0 hours
- Yield: 8–10 slices
- Category: Dessert, Snack, Brunch
- Method: Baked
- Cuisine: American / Seasonal
- Diet: Vegetarian
Description
Moist and Fluffy Raspberry Cake from Scratch is a light, buttery cake bursting with fresh raspberries in every bite. With its soft crumb, tangy fruit, and balanced sweetness, this easy one-bowl cake is perfect for brunches, birthdays, or afternoon tea. No fancy equipment required—just simple ingredients, vibrant flavor, and a beautiful finish whether you frost it or not!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- ¼ cup milk
- 1 ½ cups fresh raspberries (or frozen, unthawed)
- Optional: powdered sugar for dusting or glaze/frosting of choice
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round or square cake pan and line the bottom with parchment paper.
- Whisk dry ingredients: In a small bowl, mix flour, baking powder, baking soda, and salt.
- Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
- Add eggs & vanilla: Mix in eggs one at a time, then stir in vanilla.
- Combine wet & dry: Mix in sour cream and milk, then gradually stir in dry ingredients until just combined. Do not overmix.
- Fold in raspberries: Gently fold in berries. If using frozen, toss with a little flour first.
- Bake: Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick inserted comes out clean.
- Cool & serve: Let cool completely before dusting with powdered sugar or adding frosting.
Notes
- Lemon twist: Add 1 tbsp lemon zest for a fresh citrusy note.
- Cupcake option: Bake in 12 cupcake liners for 18–22 minutes.
- Don’t thaw frozen berries: Use straight from the freezer and toss in flour to prevent sinking.
- Extra flavor: Add almond extract or raspberry jam swirls for a fun variation.
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