This raspberry cake is soft, moist, and studded with fresh raspberries throughout, then finished with a light raspberry buttercream. It’s bright, fruity, and just the right amount of sweet — perfect for birthdays, spring and summer gatherings, or any time you want a cake that feels a little special without being overly rich.
Why This Recipe Works
Folding fresh raspberries directly into the batter gives the cake pockets of juicy fruit and a naturally pink-speckled crumb, while a simple raspberry reduction stirred into the buttercream carries that same bright flavor through the frosting. The result is a cake that tastes distinctly of raspberries in every bite, not just on top.
Ingredients
For the cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 cups fresh raspberries, plus 1 tablespoon flour for tossing
For the raspberry reduction (used in both cake and frosting)
- 1 ½ cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup raspberry reduction (from above)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1-2 tablespoons milk or cream, if needed to adjust consistency
Equipment
- Two 9-inch round cake pans
- Parchment paper
- A small saucepan and fine-mesh strainer (for the reduction)
- A hand or stand mixer
- A wire rack
Instructions
Step 1: Make the raspberry reduction
In a small saucepan, combine the raspberries, sugar, and lemon juice. Simmer over medium heat for 8-10 minutes, mashing the berries as they cook, until thickened. Strain through a fine-mesh strainer to remove the seeds, pressing to extract as much liquid as possible. Let cool completely before using.
Step 2: Preheat the oven and prep the pans
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Step 3: Mix the dry ingredients
In a bowl, whisk together the flour, baking powder, and salt.
Step 4: Cream the butter and sugar
In a large bowl, beat the softened butter and sugar together with a hand or stand mixer until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 5: Combine
Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined after each addition.
Step 6: Fold in the raspberries
Toss the fresh raspberries with a tablespoon of flour, then gently fold them into the batter, being careful not to crush them too much.
Step 7: Bake
Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 8: Cool
Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Step 9: Make the frosting
In a large bowl, beat the softened butter until smooth and fluffy. Gradually add the powdered sugar, beating well. Mix in about ¼ cup of the cooled raspberry reduction, the vanilla extract, and a pinch of salt, beating until smooth. Add a splash of milk or cream if the frosting is too thick to spread.
Step 10: Assemble
Once the cake layers are completely cool, place one layer on a serving plate and spread an even layer of frosting on top. Add the second layer and frost the top and sides of the cake. Garnish with a few fresh raspberries if desired.
Tips for the Best Raspberry Cake
- Let the cake layers cool completely before frosting to avoid melting or sliding frosting.
- Toss the raspberries in flour before folding them into the batter to help prevent them from sinking.
- Use fresh raspberries in the batter for the best texture — frozen berries can bleed more color and add excess moisture.
- Make the raspberry reduction ahead of time so it has plenty of time to cool before using in the frosting.
Storage
Store the frosted cake covered in the refrigerator for up to 4 days. Let slices sit at room temperature for about 15-20 minutes before serving for the best texture and flavor.
Final Thoughts
This raspberry cake is a bright, fruity dessert that lets fresh raspberries shine both in the crumb and the frosting. It’s an easy way to turn a simple vanilla cake into something a little more special, especially when raspberries are in season.
