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Moist Raspberry Cake (One Bowl)

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This Moist Raspberry Cake recipe is a one bowl vanilla olive oil cake with frozen raspberries throughout. Made in an 8-inch pan to make a single-layer cake. No frosting is required as the cake is deliciously moist as is.

Cake with slices taken decorated with yogurt and raspberries on a plate with a knife and fresh raspberries off to the side.

If you’re interested in more easy cake recipes, you have got to try out my Vanilla Raspberry Cake!

🍰 Why You Will Love This Recipe

  • Made in one bowl. 
  • Quick to make. 
  • Perfectly moist. 
  • Great for morning or after tea.
  • Lunch box friendly. 
Slice of cake on a plate.

This easy raspberry cake is super moist and fluffy thanks to the addition of olive oil and raspberries. 

You can see how well olive oil and berries work in my Moist Blueberry Cake too.

It’s a simple vanilla cake with frozen or fresh raspberries folded into the batter.

Similar to my easy cinnamon and apple cake, the fresh fruit bursts with color and flavor.

This recipe along with my raspberry white chocolate muffins are great to make as a quick snack or to whip up for guests coming over for tea and coffee. 

Baking with olive oil is easy. My top tip is to beat the olive oil into the batter in a slow and steady stream. If you just pour olive oil into a cake batter, especially in a larger quantity, it will separate. 

The cake on a plate with slices taken out.

Don’t have raspberries on hand but you would still love to bake this cake?

Try substituting the raspberries for either blueberries, or blackberries, such as my one-bowl blackberry lemon cake, or chopped strawberries. 

I would also like to note that there is no need to coat the raspberries in flour prior to adding them to your batter.

I have tested this method before and I have found it makes no difference.

📋 Ingredient Notes & Substitutions

The ingredients you need to make this are flour, milk, eggs, raspberries, olive oil, vanilla, baking powder, salt, and sugar.
  • Granulated sugar: use either golden, also known as raw, or regular white sugar. I have not tested this recipe using caster sugar.
  • Extra virgin olive oil: I don’t recommend substituting this for another vegetable oil. Olive oil is subtle and mild for this raspberry cake recipe. 
  • Milk: use whole milk, skim milk, or dairy-free milk of choice to make this a dairy-free cake.
  • Raspberries: Use either frozen or fresh raspberries. If using frozen, do not thaw them before adding, use them straight from your freezer. 

🥣 How To Make Moist Raspberry Cake (with photos)

Step one: In a large mixing bowl, add sugar and the eggs. Beat on low-medium speed for 30 seconds until well combined. 

Whisking the eggs and sugar together in a large mixing bowl.

Step two: With the beater running on medium-high speed, slowly drizzle in the olive oil in a low steady stream to emulsify while beating, about 1 minute in total. 

Beating the olive oil into the batter in a slow and steady stream.

Step three: Pour in the milk and vanilla. Beat for 15 seconds until well combined. Scrape down the sides if needed.

Mixing through the milk and vanilla then beating in the dry ingredients.

Step four: Add flour, baking powder, and salt. Beat until incorporated into a smooth batter and no pockets or streaks of flour remain. 

Step five: Add the raspberries and fold to incorporate, ensuring you do not over-mix the batter. 

Folding through the raspberries.

Step six: Pour batter into the prepared baking pan. Bake for 45-50 minutes or until a toothpick inserted into the middle, comes out clean or with a few crumbs on it. 

Pouring the batter into the cake tin and baking for 45-50 minutes.

💭 Expert Tips

  • Bring the cold ingredients to room temperature first: Sit them on your kitchen counter for 30 minutes before making the recipe. 
  • Beat the olive oil in a slow and steady stream: To properly emulsify and blend it into the batter.
  • Do not over-mix the batter: This will make your cake dense and dry instead of soft and moist.
The top of the cake on a plate next to a knife with the yoghurt and berries on top.

⏲️ Storage Instructions

Store cake in a sealed airtight container, at room temperature for 1 day then in the fridge for 2-3 days. 

Freeze this cake either whole or in pieces, and allow it to completely cool after baking. Do not add any frosting or toppings. Wrap tightly in plastic wrap or tin foil. Label and freeze for up to 3 months.

Thaw cake at room temperature for several hours until defrosted or overnight in the fridge. Reheat if desired in the oven, microwave or in an air-fryer until warmed through and enjoy.

A fork taking a bit of cake from a cake slice.

💬 Recipe FAQ’s

Can I use frozen raspberries?

Yes! I always use frozen raspberries for this cake. Just remember you don’t need to thaw them before adding them to the batter. They’re readily available and inexpensive compared to fresh raspberries. 

Can I substitute the raspberries?

Yes! Replace the raspberries with either blueberries, blackberries, or chopped strawberries. 

Why does this cake bake for so long? 

Because of its thin batter and added fruit, the batter is extra moist and needs longer to bake. Only until a toothpick comes out clean, which will vary between ovens. So your cake may or may not take exactly 45-50 minutes to bake.

Can I make this gluten-free?

This recipe has not been tested using gluten-free flour. However, if you would like to try making it gluten-free, I recommend you use a gluten-free all purpose flour blend that is used for baking, as some blends can make your cake tough and dense. 

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

Cake with slices taken decorated with yogurt and raspberries on a plate with a knife and fresh raspberries off to the side.

Moist Raspberry Cake (One Bowl)

Samantha Pickthall
This Moist Raspberry Cake recipe is an easy one bowl vanilla & olive oil cake made in an 8-inch pan. Deliciously moist as is with no frosting required!
4.70 from 23 votes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Cake
Servings 8 serves
Calories 380 kcal

Ingredients
 
 

  • 3/4 cup golden or white granulated sugar
  • 2 large eggs, at room temperature (approx. 55g-60g in shell)
  • 3/4 cup extra virgin olive oil
  • 3/4 cup whole milk, at room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups (225g) plain all purpose flour, scoop & leveled
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt, or Kosher salt
  • 1 1/2 cups frozen or fresh raspberries, if using frozen do not thaw before adding

To Serve

Instructions
 

  • Preheat oven to 180ºC (356ºF). Line an 8-inch round baking pan with parchment paper, and set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
  • In a large mixing bowl, add sugar and the eggs.
  • Using electric hand beaters, beat on low-medium speed for 30 seconds until well combined. Scrape down the sides if needed with a spatula.
  • With the beater running on medium-high speed, slowly drizzle in the olive oil in a slow steady stream to emulsify while beating, about 1 minute in total.
  • Pour in the milk and vanilla. Beat for 15 seconds until well combined. Scrape down the sides if needed.
  • Add flour, baking powder, and salt. Beat until incorporated, about 15 seconds, do not over-mix, just until it’s incorporated into a smooth batter and no pockets or streaks of flour remain. Scrape down the sides.
  • Add the raspberries and fold to incorporate, do not over-mix.
  • Pour batter into the prepared baking pan. Smoothing out the top. If desired, scatter top with extra raspberries.
  • Bake for 45-50 minutes or until a toothpick inserted into the middle, comes out clean or with a few crumbs on it. NOTE: as this has raspberries, the cake is extra moist and takes a little longer to bake than usual.
  • Remove from the oven and allow the cake to cool in the pan for 10 minutes.
  • Transfer to a wire rack to cool.
  • Serve and enjoy!
  • Store cake in a sealed airtight container, at room temperature for 1 day then in the fridge for 2-3 days.

Notes

  • Bring the cold ingredients to room temperature first: Sit them on your kitchen counter for 30 minutes before making the recipe. 
 
  • Beat the olive oil in a slow and steady stream: To properly emulsify and blend it into the batter.
 
  • Store cake in a sealed airtight container, at room temperature for 1 day then in the fridge for 2-3 days.
 
  • Freeze this cake either whole or in pieces, allow it to completely cool after baking. Do not add any frosting or toppings. Wrap tightly in plastic wrap or tin foil. Label and freeze for up to 3 months. 
 
  • Thaw cake at room temperature for several hours until defrosted or overnight in the fridge. Reheat in the oven, microwave or in an air-fryer until warmed through and enjoy.

Nutrition

Calories: 380kcalCarbohydrates: 41gProtein: 5gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.004gCholesterol: 44mgSodium: 172mgPotassium: 186mgFiber: 2gSugar: 21gVitamin A: 104IUVitamin C: 6mgCalcium: 76mgIron: 2mg
Tried this recipe? Let us know how it was!

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

7 Comments

  1. 5 stars
    10/10. I had no Raspberries so used Jam instead with 1/4 cup of sour cream to balance out the sweetness.

  2. I was looking for a healthy fruit mixed cake recipe. Since yours has a few comments I was not sure if it would turn out ok. I am thankful to you as it is the best I found. Although the proportions are bit uncommon the cake is yummy at each bite. I added nutmeg which is the only difference. Once again I highly commend this recipe !

4.70 from 23 votes (21 ratings without comment)

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