This simple Raspberry Cake is moist, fluff, and glazed with sweet cream instead of frosting. This is an easy cake recipe that anyone can make!
Easy Raspberry Cake
There are days when a simple cake with glaze wins over a layered masterpiece with frosting. This Raspberry Cake is simple, filled with tart berries, and served with sweet cream glaze. It’s moist, fluffy, and delicious served with coffee or tea. Perfect when you need a sweet treat without the hassle. It’s just: mix, bake, and glaze!
You can use fresh or frozen berries. I tend to have frozen fruit on hand at all times and that’s what I use most often. Divide the amount of berries in half, stir one with batter and add the second on top. While this cake can certainly be frosted, I mixed heavy cream and powdered sugar with a drop of almond extract and it was exactly what the cake needed.
Ingredients:
- raspberries (fresh or frozen)
- flour
- sugar
- baking powder and baking soda
- salt
- buttermilk (I recommend my homemade version)
- eggs
- vegetable oil
- almond extract
How to make Raspberry Cake?
- Prepare a baking pan by lining it with aluminum foil or parchment paper.
- Mix dry ingredients in a large mixing bowl.
- Stir in raspberries to coat with flour mixture. This prevents the fruit from sinking to the bottom.
- Mix wet ingredients together and add to flour mixture.
- Pour batter into pan and add the rest of the raspberries on top.
- Bake until golden and toothpick inserted in a few places comes out clean.
- Let the cake cool while you make the glaze: mix sugar and cream in a bowl.
- Pour the glaze over the cake and let sit to set.
How to prevent berries from sinking to the bottom of the cake?
This is a common problem in cakes with berries (sweet breads too!) and the solution is very simple. Add the berries earlier than you think! My secret of tossing them with dry ingredients before mixing in the buttermilk mixture prevents them from sinking to the bottom of the cake. It works every time!
Storing leftovers:
I recommend storing leftovers on a cake stand with a lid to prevent drying. The cake should last up to 3 days. You can also freeze it in portions for up to 3 months.
Frosting option:
If you want to top the cake with frosting, I recommend my recipe for Best Vanilla Frosting. It’s simple, fluffy, and absolutely delicious!
More cake recipes:
For more recipes like this one, feel free to browse our Dessert category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!
This simple Raspberry Cake is moist, fluff, and glazed with sweet cream instead of frosting. This is an easy cake recipe that anyone can make!
- 1 ½ cup all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk see note for homemade version
- ½ teaspoon almond extract
- ½ cup vegetable or canola oil
- 2 large eggs room temperature
- 1 cup raspberries fresh or frozen
- ½ cup powdered sugar
- 3 to 4 teaspoons heavy cream
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Preheat oven to 350° F. Line a square or round 8" baking pan with aluminum foil or parchment paper. Set aside.
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In a large mixing bowl, whisk flour, sugar, baking powder, soda and salt.
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Add half of the raspberries and gently stir in with flour mixture. This prevents the berries from sinking to the bottom of the cake.
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In another mixing bowl, whisk buttermilk, almond extracts, eggs and oil. Pour into dry ingredients and stir in gently with a wooden spoon or spatula. Make sure there are no pockets of flour in the batter.
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Pour batter into prepared pan. Tap on the counter to release air bubbles. Place remaining berries on top of the batter.
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Bake cake in preheated oven for 32 to 35 minutes or until a toothpick inserted in a few places comes out clean.
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Cool cake in pan for 15 minutes. Remove onto a plate.
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In a small bowl, mix cream and powdered sugar. Pour over the cake. Let it sit to set.
- If you forgot to pull eggs out of the fridge, place them in a bowl (in shells) and cover with warm tap water. Let them sit while you prep the remaining ingredients.
- To properly measure flour, fluff it with a whisk in the container, then spoon into a measuring cup (for dry ingredients), then level off the top. Too much flour will result in a dry cake.
- To make homemade buttermilk, mix 2 teaspoons of apple cider vinegar with enough whole milk or half and half to make 3/4 cup of liquid.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Diane Benson says
I don’t know what I like more, the delicous cake or that sweet cream glaze! Great recipe!
Kristyn says
It’s the most moist cake ever!! My family loves raspberry flavor & the glaze tastes so good! Great for all year long!
Toni says
OMG! That glaze is to die for! Seriously amazing dessert that will be a hit for celebrations!
Robyn says
Wonder if this would bake well in a bundt
Anna says
Hi Robyn! It should work just fine in a bundt pan but you may need to double the recipe or the cake will be small. I hope this helps!