Moist Raspberry Cake (One Bowl)
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This Moist Raspberry Cake Recipe is a one bowl vanilla olive oil cake packed with juicy raspberries. Light, fluffy, and bursting with fruit in every bite, it’s one of the easiest recipes for cake without butter with no frosting needed, just pure effortless deliciousness!
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“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!” – Belinda
Why Everyone Loves This Raspberry Cake.
There’s something so comforting about a raspberry cake that’s effortlessly soft, moist, and bursting with fresh berry flavor. The raspberries add a natural tartness that balances the sweetness, making every bite refreshing yet satisfying.
This cake is light yet rich in texture, thanks to the olive oil that keeps it tender and moist. With juicy raspberries scattered throughout, it’s the perfect balance of fruity and fluffy without needing any frosting, though a dusting of powdered sugar or a drizzle of glaze takes it to the next level.
It’s one of those cakes that feels just right for any occasion, whether you’re making it for morning tea, an afternoon treat, or a simple homemade dessert to share. No matter how you serve it, it’s a cake that always gets compliments. Sam x
Why You’ll Love This Raspberry Cake Recipe
✔️ One-Bowl & Quick to Make – Minimal effort, maximum flavor!
✔️ Uses Fresh or Frozen Raspberries – Bake it year-round with what you have.
✔️ Super Moist & Fluffy Texture – Olive oil keeps every bite soft and tender.
✔️ No Mixer Needed! – Just whisk, fold, and bake.
How can I prevent the raspberries from sinking to the bottom of the cake?
This recipe is designed with a thick batter that naturally supports the raspberries, so there’s no need to coat them in flour. Simply fold them in gently to avoid breaking them apart, and they will distribute evenly throughout the cake, ensuring a perfect bite every time.
Can I use fresh raspberries instead of frozen?
Yes! Fresh raspberries work just as well as frozen in this cake. If using fresh, simply fold them into the batter as they are. If using frozen, there’s no need to thaw them first, adding them straight from the freezer prevents excess moisture from making the cake too wet. Both options will bake beautifully, with bursts of juicy raspberries in every bite!
What frosting pairs well with this moist raspberry cake?
This cake is so moist and flavorful that it’s delicious on its own, but if you’d like to add frosting, there are some great options! A cream cheese frosting complements the tartness of the raspberries beautifully, adding a rich and creamy contrast. For a lighter touch, a simple lemon glaze enhances the fruity flavors without overpowering the cake. If you love a classic pairing, a whipped vanilla buttercream or a dusting of powdered sugar works perfectly too!
How to store raspberry cake
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.
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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.Â
- 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! 🙂