One Bowl Raspberry Cake
This One Bowl Raspberry Cake Recipe is soft, moist, and bursting with fresh raspberry flavour in every bite. Made with simple ingredients and olive oil instead of butter, this light and tender cake needs no frosting, making it perfect for afternoon tea, a sweet treat, or an easy homemade dessert.
I’ve baked this raspberry cake countless times with both fresh and frozen raspberries, and it always turns out soft, moist, and full of berry flavour. It’s one of those reliable everyday cakes you can make when you want something simple, fuss-free, and guaranteed to be delicious.
Love raspberries? Try my Vanilla Raspberry Cake, Summer Raspberry Cream Cheese Cake or my Mini Raspberry Cakes.
One Bowl Raspberry Cake Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices
Difficulty: Easy
Main Ingredients: Raspberries, sugar, eggs, olive oil, milk, vanilla extract, flour, baking powder, and salt.
Technique: Creating an olive oil cake batter, folding through fresh or frozen raspberries, and baking until soft, moist, and golden.
Why this recipe works
I’ve baked this raspberry cake with fresh raspberries in summer, frozen raspberries straight from the freezer in winter, and even for last-minute guests when I needed something simple but impressive. The olive oil keeps it incredibly moist, and the raspberries add little bursts of flavour throughout every slice.
- Simple One-Bowl Method: Minimal ingredients and straightforward steps make this cake easy enough for beginner bakers.
- No Flour-Coating Needed: You may have heard that coating berries in flour helps prevent them from sinking, but after testing this recipe multiple times, I found it didn’t make a noticeable difference. The key is the consistency of the cake batter itself. Every recipe will vary, and this batter has been tested to be thick enough to gently support the raspberries throughout baking without being so thick that it creates a heavy cake. When the batter has the right consistency, the berries naturally stay suspended and bake evenly throughout the cake.
- No Frosting Required: The juicy raspberries provide plenty of flavour, making this cake delicious served plain, or with fresh cream, yogurt, or a dusting of powdered sugar.
- Tested & Reliable: I’ve baked this cake with both fresh and frozen raspberries, and it consistently delivers a soft, tender crumb with reliable results every time.
Ingredients you’ll need
This one bowl raspberry cake recipe uses simple ingredients to create a soft, tender crumb with juicy bursts of raspberry flavour throughout every slice.
- Granulated Sugar: Adds sweetness while helping create a light, tender cake crumb.
- Eggs: Provide structure and stability while helping the cake rise.
- Olive Oil: Keeps the cake incredibly moist and tender while adding richness.
- Whole Milk: Adds moisture and creates a soft, fluffy texture.
- Vanilla Extract: Enhances the flavour of both the cake and raspberries.
- All-Purpose Flour: Forms the base of the cake and provides structure.
- Baking Powder: Helps the cake rise and creates a light texture.
- Fine Salt: Balances the sweetness and enhances the overall flavour.
- Fresh or Frozen Raspberries: Add juicy bursts of tart raspberry flavour throughout the cake. Frozen raspberries can be added straight from the freezer without thawing.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to make this one bowl raspberry cake recipe
Step 1: In a large mixing bowl, add sugar and eggs. Using electric hand beaters, beat on low-medium speed for 30 seconds until well combined. Scrape down the sides if needed.
Step 2: With the beater running on medium-high speed, slowly drizzle in the olive oil in a steady stream while beating for about 1 minute until fully emulsified.
Step 3: Pour in the milk and vanilla extract. Beat for 15 seconds until well combined.
Step 4: Add flour, baking powder, and salt. Beat for about 15 seconds, just until incorporated into a smooth batter. Do not over-mix.
Step 3: Gently fold in the raspberries, being careful not to over-mix.
Step 4: Pour batter into the prepared pan and bake for 45–50 minutes until a skewer comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve with yogurt or fresh raspberries.
Expert Tips
- Bring ingredients to room temperature: Room temperature eggs and milk blend more easily into the batter, helping create a smoother cake with a soft, even crumb.
- Don’t overmix the batter: Once the flour is added, mix only until just combined. Overmixing can develop too much gluten and make the cake less tender.
- Use a lined cake tin: Raspberry cakes are naturally moist, so lining your pan with baking paper makes it easier to remove the cake without sticking.
- Allow the cake to cool before slicing: The raspberries add extra moisture, so letting the cake cool completely helps it set and gives you neat slices.
Recipe FAQ’s
Can I use fresh raspberries instead of frozen?
Yes! Fresh raspberries work beautifully in this cake. Simply fold them gently into the batter before baking. If using frozen raspberries, add them straight from the freezer without thawing first to prevent extra moisture from affecting the cake texture.
How can I stop raspberries from sinking in cake?
This cake uses a thicker batter that helps support the raspberries as it bakes, so there’s no need to coat them in flour. Fold the raspberries gently into the batter at the end to help keep them evenly distributed.
How do you serve raspberry cake?
This cake is delicious served simply on its own, with a dusting of powdered sugar, or with a spoonful of yogurt or fresh thick cream. The olive oil keeps the crumb soft and moist, so it doesn’t need frosting to be a delicious everyday cake.
How to store
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.
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
Moist Raspberry Cake (One Bowl)
Ingredients
Method
- Preheat the oven & prepare the pan: Preheat oven to 180ºC (356ºF). Line an 8-inch round baking pan with parchment paper and set aside. Note: If using a non-stick pan, liberally grease it with melted butter and dust it with flour for smooth cake sides.
- Beat the sugar and eggs: In a large mixing bowl, add sugar and eggs. Using electric hand beaters, beat on low-medium speed for 30 seconds until well combined. Scrape down the sides if needed.3/4 cup granulated sugar, 2 large eggs,
- Emulsify the olive oil: With the beater running on medium-high speed, slowly drizzle in the olive oil in a steady stream while beating for about 1 minute until fully emulsified.3/4 cup extra virgin olive oil
- Add the milk and vanilla: Pour in the milk and vanilla extract. Beat for 15 seconds until well combined. Scrape down the sides if needed.3/4 cup whole milk, , 1 tsp vanilla extract
- Incorporate dry ingredients: Add flour, baking powder, and salt. Beat for about 15 seconds, just until incorporated into a smooth batter. Do not over-mix. Scrape down the sides.1 3/4 cups (210g) all-purpose flour,, 1 1/2 tsp baking powder, 1/2 tsp fine salt
- Fold in the raspberries: Gently fold in the raspberries, being careful not to over-mix.1 1/2 cups frozen or fresh raspberries,
- Transfer batter to the pan: Pour the batter into the prepared baking pan, smoothing out the top.
- Bake the cake: Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean or with a few moist crumbs. Note: Due to the raspberries, this cake is extra moist and takes slightly longer to bake.
- Cool the cake: Remove from the oven and allow the cake to cool in the pan for 10 minutes.
- Transfer to a wire rack: Carefully transfer the cake to a wire rack to cool completely.
- Serve & store: Garnish with yogurt and fresh raspberries. Slice and enjoy! Store the cake in an airtight container at room temperature for 1 day, then in the fridge for 2-3 days.Yogurt,, Fresh raspberries,
Nutrition
Notes
- 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.
Hello Samantha. I am really Looking forward to making this cake. Instead of using all raspberry’s, can I use half blueberries and half raspberry’s please?
Thank you. Bernice
Hi Bernice, that sounds like a delicious variation! Yes, you can absolutely use half blueberries and half raspberries in this cake. Both berries have a similar moisture content, so the texture should turn out just fine. If using frozen blueberries, add them straight to the batter without thawing to prevent excess moisture. Hope you love the cake and please dp let me know how it turns out! Kindest, Sam
This is the best raspberry cake ever! I have tons of raspberries growing so I’m always looking for ways to use them. This is so moist and tender! I made this gluten free and half monk fruit sweetener and it came out great! The only thing I’d do differently next time is to add lemon zest to it. Thank you for a great recipe!
Hi Belinda, i’m delighted you loved the raspberry cake and that your gluten-free, monk fruit sweetener adaptations worked out well! Adding lemon zest next time sounds like a great idea to enhance the flavor. Thank you for your wonderful feedback and happy baking with your fresh raspberries! Kindest, Sam 🙂
10/10. I had no Raspberries so used Jam instead with 1/4 cup of sour cream to balance out the sweetness.
Hi Nick, I love the creative twist with jam and sour cream, glad it turned out well for you and thanks for the great rating! Kindest, Sam 🙂
Excellent and perfect recipe!
Hi Angela! Thanks so much! I’m happy to hear you loved this cake recipe! Sam 🙂
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 !
Is raw granulated sugar required for this recipe or can I use regular granulated sugar?
Hi Caitlin, you can definitely use regular white granulated sugar! 🙂