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Raspberry Cakes

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Make the most of your raspberry haul with these individual Raspberry Cakes! Bursting with fresh raspberries and infused with a hint of sweet vanilla, these small-sized cakes are the perfect delicate dessert to celebrate summer’s freshest fruits.

Small cakes with raspberries on cake stand.

Raspberry Cakes Recipe

The charm of these individual raspberry cakes are a delightful choice for single-serving desserts. They combine the juicy tang of sweet raspberries with the subtle sweetness of moist vanilla cake.

Each cake is finished with a sprinkle of powdered sugar, adding a touch of elegance.

This recipe is easy and quick to prepare and the cakes bake in just 20 minutes.

Whether you’re planning a relaxed brunch, a picnic, or an elegant dessert course, these muffin-sized raspberry cakes cater perfectly to any event, ensuring a light and delicious treat that guests will adore!

One raspberry cake.

Best Berry Cake Recipes

  • Moist Raspberry Cake – A delightfully tender cake and bursting with fresh raspberries. Perfect for brunch or dessert!
  • Vanilla Raspberry Cake – This raspberry cake is beautifully simple and bursting with fresh raspberries, dusted with powdered sugar for the perfect finish!
  • Blackberry Cake – Is incredibly moist and packed with juicy blackberries and fresh lemon, and vanilla!
  • Blueberry Vanilla Cake – Combines the smooth flavors of vanilla with sweet blueberries, creating a light and refreshing cake that’s perfect for any occasion!
Raspberry cake cut open.

Must Have Tools

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Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used instead of frozen raspberries. Fresh raspberries are a great option when they’re in season!

Cakes with raspberries preparation.

Should frozen raspberries be thawed?

No, you should not thaw the frozen raspberries before baking them into the cakes. Thawing can cause them to release excess moisture, potentially affecting the texture of the cake.

Raspberry cakes assembly.

Expert Tips

  • Room Temperature Ingredients: Ensure that the butter, eggs, and milk are at room temperature before starting.
  • Gently Fold Raspberries: Carefully fold the raspberries into the batter until just distributed, ensuring not to overmix to prevent the raspberries from bleeding into the cake.
  • Fresh or Frozen Raspberries: You can use either fresh or frozen raspberries in this recipe. I used a mix of both, incorporating fresh raspberries on top for a vibrant finish.
  • How to check the cake is baked: Test the cake’s doneness by inserting a toothpick into the center. If it’s clean or has a few crumbs, you’re good to go!
Small cakes together.

How long do fresh raspberries last in a cake?

Fresh raspberries in a cake can last well for the duration the cake is expected to be consumed, typically a few days. However, the raspberries themselves will start to deteriorate after about two days. To extend their freshness, keep the cake refrigerated, and consume the cake within 3-4 days.

How to store raspberry cakes

Room Temperature: Store the cakes in an airtight container at room temperature for up to 3 days.

Refrigeration: Refrigerate for up to a week, especially if you live in a warm climate as the raspberries will become soggy if it’s too warm. 

Freezing: These cakes can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Individual raspberry cakes on cake stand.

Raspberry Cakes

Samantha Pickthall
These individual Raspberry Cakes burst with raspberries, boasting a soft and fluffy crumb. Perfect as a delicate dessert, they bake in just 20 minutes!
No ratings yet
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 6 cakes
Calories 269 kcal


  • 3/4 cup (95g / 3.3 oz.) all-purpose flour, scoop & leveled
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 65 g unsalted butter, softened to room temperature
  • 1/3 cup superfine sugar / caster sugar
  • 1 tsp vanilla extract
  • 1 large egg, at room temperature
  • 1/4 cup whole milk, at room temperature
  • 3 Tbsp extra virgin olive oil, or vegetable oil
  • 3/4 cup frozen or fresh raspberries, do not thaw if frozen
  • 1/2 Tbsp powdered sugar, to dust finished cakes


  • Preheat Oven & Prepare Muffin Pan: Preheat the oven to 356ºF (180ºC) fan-forced. Grease a 6-hole muffin pan with butter and dust with flour to ensure smooth cake sides. Set aside.

  • Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together flour, baking powder, and salt. Set aside.
  • Cream: In a separate large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter, sugar and vanilla extract to the bowl. Beat for 2 minutes until pale and creamy, scraping down the sides as needed.
  • Add Egg: Add the egg and beat for 15 seconds, scrape down the sides.
  • Add Liquids: Pour in milk and oil, beating for 20 seconds until well combined.
  • Combine with Dry Ingredients: Add the flour mixture and beat until incorporated. Ensure not to over-beat, about 10-15 seconds. If excess flour is visible, gently fold it in with a rubber spatula.
  • Fold in Raspberries: Add the raspberries and gently fold them through the batter just until distributed. Do not over-mix.
  • Distribute Batter: Spoon the batter evenly into the prepared muffin pan. The batter will reach the top of each muffin hole.
  • Bake: Bake for 20-22 minutes, or until a skewer inserted into one of centers comes out with a few moist crumbs, not wet batter. It's okay if the skewer has some wet raspberries on it, as this just indicates the juiciness of the fruit, not undercooked batter.
  • Cool: Allow the cakes to cool in the pan for 10 minutes, then carefully remove and transfer them to a wire rack to cool completely.
  • To Serve: Dust with powdered sugar to serve. Enjoy!


  • Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
  • Refrigeration: Refrigerate for up to a week, especially if you live in a warm climate as the raspberries will become soggy if it’s too warm.
  • Freezing: This cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.


Calories: 269kcalCarbohydrates: 26gProtein: 3gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 52mgSodium: 114mgPotassium: 136mgFiber: 1gSugar: 13gVitamin A: 332IUVitamin C: 4mgCalcium: 55mgIron: 1mg
Tried this recipe? Let us know how it was!
Mini raspberry cakes pin.

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