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.
If you’re interested in more easy cake recipes, you have got to try out my Basic 8 inch Vanilla Cake, Basic Chocolate Cake, and this tasty Rosemary Olive Oil Cake.
Table of Contents
🍰 Why You Will Love This Recipe
- Made in one bowl.
- Quick to make.
- Perfectly moist.
- Great for morning or after tea.
- Lunch box friendly.
This easy raspberry cake is super moist and fluffy thanks to the addition of olive oil and raspberries.
It’s a simple vanilla cake with frozen or fresh raspberries folded into the cake batter.
Made into an 8-inch single layer cake, this recipe is 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.
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 recipe, 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
Below are the ingredients that you need to make this easy raspberry cake recipe:
Granulated sugar - use either golden, also known as raw, or regular white 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 a dairy-free milk of choice to make this a dairy-free cake.
All purpose flour - is also known as pain flour in Australia.
Raspberries - use either frozen or fresh raspberries. If using frozen, do not thaw them before adding, use them straight from your freezer.
🥣 Step By Step Instructions (with photos)
How to make vanilla raspberry cake from scratch in 6 easy steps!
There is a full and detailed recipe card at the bottom of this post.
Step one: In a large mixing bowl, add sugar and the eggs. Beat on low-medium speed for 30 seconds until well combined.
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.
Step three: Pour in the milk and vanilla. Beat for 15 seconds until well combined. Scrape down the sides if needed.
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.
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.
💭 Tips For Recipe Success
- Bring your eggs and milk to room temperature beforehand. This ensures they mix properly with the rest of your ingredients to prevent your cake from separating.
- Beat the olive oil in a slow and steady stream to properly emulsify and blend it into the batter. If you don’t the cake batter will separate.
- Use either frozen or fresh raspberries. If using frozen, do not thaw beforehand, add them to your batter straight from the freezer.
- Do not over-mix your cake batter.
- This cake needs between 45-50 minutes to bake or when a toothpick is inserted into the middle comes out clean or with a few moist crumbs. This is due to the thinner consistency of the cake batter and the additional moisture from the raspberries.
⏲️ Storage Instructions
Store cake in a sealed airtight container, at room temperature for 1 day then in the fridge for 2-3 days.
How To Freeze
To freeze this raspberry 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. Freeze for up to 3 months.
How To Thaw
Thaw the whole cake or individual pieces by removing from the freezer and onto your bench top at room temperature, still wrapped, for several hours until defrosted. Or thaw in your refrigerator overnight until defrosted. If desired, warm up in the microwave or oven and serve.
💬 Recipe FAQ's
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.
Yes! Replace the raspberries with either blueberries, blackberries, or chopped strawberries.
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.
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
Recipe Card
Moist Raspberry Cake (One Bowl)
Ingredients
- ¾ cup golden or white granulated sugar
- 2 large eggs, at room temperature (approx. 55g-60g in shell)
- ¾ cup extra virgin olive oil
- ¾ cup whole milk, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (225g) plain all purpose flour, scoop & leveled
- 1 ½ teaspoon baking powder
- ½ teaspoon fine salt, or Kosher salt
- 1 ½ cups frozen or fresh raspberries, if using frozen do not thaw before adding
To Serve
- Yogurt, if desired
- Fresh raspberries, if desired
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
Nutrition
This recipe was originally published in January 2018. It was republished in December 2022 with new images and helpful information.
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
Caitlin says
Is raw granulated sugar required for this recipe or can I use regular granulated sugar?
Samantha says
Hi Caitlin, you can definitely use regular white granulated sugar! 🙂