This 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.
What You'll Need to Make a Raspberry Cake
This raspberry cake recipe requires only a few ingredients.
- 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.
- Powdered sugar: Just a little bit of sprinkled powdered sugar on top.
Preheat the oven to 425 Fahrenheit and lightly grease the baking pan (I prefer to use an iron cast, 9x13 inches). In the mixer bowl, combine eggs and granulated sugar. Turn on the mixer at the slowest speed and then increase slightly. In another medium-size mixing bowl, combine flour and baking powder. Mix with a spatula until well combined. Add 1/3 of flour and baking mixture to the mixer bowl and 1/3 of milk and oil. Beat on the low speed. Add 1/3 more flour and baking powder mixture and 1/3 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. 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.
Transfer the mixture to the baking pan and spread evenly. Put raspberries randomly on top.
Bake for 23 minutes (I usually check the cake after 20 minutes) or until slightly golden. 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!
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 3 tsp baking powder
- 3/4 cup canola oil
- 3/4 cup milk
- 3 eggs
- 6 oz fresh raspberry
- 1-2 tbsp butter (for greasing the pan)
- 1-2 powder sugar (to spinkle on top)
Preheat the oven to 425 Fahrenheit and grease the baking pan (I used the 9x13 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 1/3 of the flour and baking powder mixture to the mixer bowl (while the mixer is still on). Add 1/3 of milk and 1/3 of oil and beat on low speed. Keep adding the flour and milk, and oil in 1/3 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.