This fresh Raspberry Cake is perfect for summer! It has sweet raspberries in every bite and requires no electric mixer.
Nothing beats a fresh berry cake during the summer! It is irresistibly good.
My favourite part about this cake is how light it is. It hits that sweet craving spot and doesn't make you feel heavy afterwards!
Ingredients Notes
You will need the following ingredients below for this Raspberry Cake. For exact measurements and instructions, continue scrolling to the printable recipe card below.
- Cinnamon - This is optional, but adds a nice taste.
- Cornstarch - This is optional, but adds a great texture into the cake!
- Eggs - Must be at room temperature before beginning.
- Flour - All-purpose flour is used in this recipe.
- Leavening agents - Both baking soda and baking powder are used.
- Raspberries - I used fresh raspberries in this recipe.
- Sugar - White sugar is used.
- Oil - Any flavour-less oil works.
Step by step instructions
Here is how to bake this raspberry cake. You will need a lined 9x9 baking pan, 3 bowls, a spatula, and a whisk.
Step 1 - Mix dry ingredients. In a large bowl, mix together the flour, baking soda, baking powder, cornstarch, cinnamon, and salt.
Step 2 - Whisk wet ingredients. In a large bowl, add the eggs, white sugar, vanilla, oil, sour cream. Whisk together for 2-3 minutes until smooth.
Step 3 - Combine. Add the dry and wet ingredients together and mix with a spatula gently, just until the flour streaks disappear. Don't over-mix!
Step 4 - Layer. Spread into the prepared pan. Add raspberries on top.
Step 5 - Bake. Bake for 40-50 minutes or until a toothpick inserted comes out clean.
FAQ
How do I store this cake?
This cake is best served fresh. It stays good in an airtight container in the refrigerator for up to 5 days.
Can I use blueberries?
Yes!
Can I use frozen raspberries?
Yes, but do not thaw them. Bake the cake immediately once you sprinkle the frozen berries on top.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Easy Raspberry Cake
Ingredients
- 3/4 cups white sugar
- 2 large eggs room temperature
- 2/3 cups oil
- 1 tbsp vanilla
- 1/3 cup sour cream room temperature
- 1 3/4 cups all-purpose flour
- 3/4 tsps baking soda
- 3/4 tsps baking powder
- 1/4 tsp cinnamon optional
- 1/4 tsp salt
- 1 1/2 tsp cornstarch
- 2 cups fresh raspberries
Instructions
- Preheat the oven to 350℉/176℃ and line a 9x9 baking pan with parchment paper and set aside.
- In a bowl, add the dry ingredients. Mix together and set aside.1 3/4 cups all-purpose flour, 3/4 tsps baking soda, 3/4 tsps baking powder, 1/4 tsp cinnamon, 1/4 tsp salt, 1 1/2 tsp cornstarch
- In a large bowl, add the wet ingredients. Whisk for 2-3 minutes until combined.3/4 cups white sugar, 2 large eggs, 2/3 cups oil, 1 tbsp vanilla, 1/3 cup sour cream
- Combine the wet and dry ingredients until a cake batter forms. Mix just until the dry streaks disappear, do not over-mix!
- Spread evenly into the prepared pan. Sprinkle raspberries on top.2 cups fresh raspberries
- Bake for 40-50 minutes. Mine took 45 minutes. The cake is ready when a toothpick inserted comes out clean.
- Once baked and cooled, dust powered sugar on top (optional).
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