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.
