This Summer Raspberry Cake is my absolute favorite! It’s light, airy, and packed with fresh raspberries. With a simple and easy prep, you will have the most delicious raspberry cake in a little over 30 minutes.
If there is one cake recipe that I make regularly, then it’s this raspberry cake. The inspiration came from my mom – she makes this cake with red tart cherries.
- Granulated sugar: It sweetens the cake.
- Eggs: Use three large eggs.
- All- Purpose Flour: Flour is the base of the recipe.
- Baking Powder: It lifts the cake.
- Canola oil: It gives moisture to this cake, also the light texture.
- Milk: Adds density and extra flavor to the cake.
- Raspberries: The main star of this recipe. It goes very well with the sweetness of this cake batter since you have that sweet/sour flavor. Read the following article to learn about raspberries’ health benefits and nutrition.
- Powdered sugar: Just a little bit of sprinkled powdered sugar on top.
See the recipe card for quantities.
Why You’ll Love This Cake Recipe
- Pantry staple ingredients: You’ll be surprised how easy it is to whip up this delicious cake using basic ingredients found in almost every pantry.
- Delicious and refreshing: I have to admit, this cake is truly delightful. It’s incredibly light and refreshing, and the taste is fantastic.
- Quick and easy: This recipe is quick and straightforward, requiring only a few ingredients and steps to prepare.
Equipment and Tools Needed
- Measuring cups and spoons
- A spatula
- Baking dish or cast iron skillet
- Step 1: Preheat the oven to 425 Fahrenheit and lightly grease the baking pan (I prefer to use an iron cast, 9×13 inches).
- Step 2: In the mixer bowl, combine eggs and granulated sugar. Turn on the mixer at the slowest speed and then increase slightly.
- Step 3: In another medium-size mixing bowl, combine flour and baking powder. Mix with a spatula until well combined. Add ⅓ of flour and baking mixture to the mixer bowl and ⅓ of milk and oil. Beat on the low speed. Add ⅓ more flour and baking powder mixture and ⅓ more milk and oil. Add the remaining flour and baking powder and milk and oil and beat on low speed until combined. The mixture is medium thickness.
- Step 4: Wash the raspberries, leave them on the paper towel, and put the paper towel on top to collect all the water. Make sure you don’t press them since their texture is very soft.
- Step 5: Transfer the mixture to the baking pan and spread evenly. Put raspberries randomly on top.
- Step 6: Bake for 23 minutes (I usually check the cake after 20 minutes) or until slightly golden.
- Step 7: Remove from the oven and leave it to cool down for 10 minutes. Cut the cake into 12 pieces and sprinkle the powdered sugar on top. Yuuummm!
Expert Tips and Tricks
- Grease the baking dish: Be sure to grease the baking dish or cast iron skillet. Use unsalted butter. With this additional step, the cake won’t stick to the bottom of the baking dish.
- Don’t over-mix the cake batter: Mix the cake batter enough to incorporate the ingredients. The batter should be medium thickness.
- Pat dry raspberries after washing: After washing the raspberries, place them on a paper towel and pat dry. This will help with raspberries not sinking to the bottom.
Substitutions and Variations
- Use cherries instead of raspberries: You can use frozen red tart or dark sweet cherries instead of raspberries. You don’t need to worry about thawing them.
- Make sugar glaze for topping: To add more sweetness to this cake, make a sugar glaze to pour on top.
Store in an air-tight container and leave on the counter at room temperature for a few days.
More Dessert Recipes You’ll Love
- Mini Bundt Cakes
- Walnut Bundt Cake
- Walnut Strudel
- Blackberry Lemon Bread
- Butterscotch Rum Cake
- The Best Homemade Apple Pie
- Lemon Meringue Slice – Sampita
- Gurabije – Lard Cookies
- Walnut Cookies – Sape Recipe
- Vanillekipferl – Vanilla Crescent Cookies
Looking for other recipes like this? Try these:
Summer Raspberry Cake
- stand mixer
- cast iron skillet (or another baking dish)
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 3 teaspoon baking powder
- ¾ cup canola oil
- ¾ cup milk
- 3 eggs
- 6 oz fresh strawberries
- 1-2 tablespoon unsalted butter (for greasing the skillet)
- 1 tablespoon powdered sugar
- Preheat the oven to 425 Fahrenheit and grease the baking pan (I used the 9×13 iron cast).
- In the mixer bowl, combine eggs and granulated sugar. Turn on the mixer at the lowest speed and then slightly increase the speed.
- In another medium-size mixing bowl, combine flour and baking powder. Add ⅓ of the flour and baking powder mixture to the mixer bowl (while the mixer is still on). Add ⅓ of milk and ⅓ of oil and beat on low speed. Keep adding the flour and milk, and oil in ⅓ increments to make sure that the batter is evenly combined. The batter will be medium thickness and pale yellow color.
- Transfer the mixture to the baking pan and spread evenly. Put fresh raspberries randomly on top.
- Bake for 23 minutes or until golden. Leave it to cool down for 5-10 minutes.
- Cut the cake into 12 pieces and sprinkle with powdered sugar on top. Enjoy!
- Make sure to add dry ingredients and wet ingredients gradually to ensure that all ingredients are combined evenly.
- After all the ingredients are combined, and you turn off the mixer, you should notice tiny bubbles on top of the batter, which means that the baking powder started reacting.
- After I wash raspberries, I leave them on the paper towel and pat them dry with another paper towel.