Summer Raspberry Cake

Raspberry cake with whipped cream and grated chocolate on a plate with parchment paper.

5 from 1 vote

This Summer Raspberry Cake is light, moist, and bursting with juicy raspberries. It's easy to prepare and has a soft, tender crumb. It’s perfect for brunch, dessert, or an afternoon snack. Dusting it with powdered sugar or whipped cream enhances its fresh, tangy flavor!

Prep Time10

Cook Time23

Cooling time15

Total Time48

Course: Dessert

Cuisine: Serbian

Servings:

Calories: 307kcal

Author: Nataša

Equipment

stand mixer (or hand-held mixer)
Mixing bowl
spatula
9x13 baking dish or cast iron skillet

Ingredients

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 raspberries (washed and pat dry)
1-2 tablespoon unsalted butter (for greasing the skillet)
1 tablespoon powdered sugar

Instructions

Preheat & Prepare: Preheat the oven to 425°F (218°C). Grease a 9×13-inch cast iron or baking dish with butter to prevent sticking.
Mix the Eggs & Sugar: Add the eggs and granulated sugar in a stand mixer bowl. Start on low speed, then gradually increase until the mixture is smooth and well combined.
Combine Dry Ingredients: Whisk together the flour and baking powder in a separate medium mixing bowl.
Gradually Add Dry & Wet Ingredients: With the mixer on low speed, add ⅓ of the flour mixture, followed by ⅓ of the milk and ⅓ of the oil. Mix until just combined, then repeat this process in two more additions until all ingredients are fully incorporated. The batter should be medium-thick and pale yellow.
Assemble & Bake: Pour the batter into the greased baking dish and spread it evenly. Scatter the fresh raspberries randomly on top. Bake for 23 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Cool & Serve: Let the cake cool for 10-15 minutes before slicing into 12 pieces. Dust with powdered sugar, serve, and enjoy!

Notes

Pat dry raspberries after washing: Excess moisture can cause the raspberries to sink into the batter or create soggy spots. Gently pat them dry with a paper towel before adding them to the cake.
Grease the baking pan well: Coat the pan thoroughly with unsalted butter, especially if you’re using a cast-iron pan, to prevent sticking and ensure easy removal.
Don’t overmix the batter: Stir just until combined to keep the cake light and fluffy. Overmixing can lead to a dense texture.
Use fresh or frozen raspberries. To prevent excess moisture, do not thaw frozen raspberries before adding them to the batter.
Check for doneness: Ovens vary, so start checking for doneness around the 20-minute mark. A toothpick inserted in the center should come out clean.
Let the cake cool before slicing: Let the cake cool for at least 10-15 minutes before cutting. This helps it hold its shape and prevents crumbling.
Enhance with toppings: Dust with powdered sugar, drizzle with raspberry syrup, or add a simple icing for extra flavor.
Storage tips: Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Nutrition