Summer Raspberry Cake
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Celebrate the season with this irresistible Summer Raspberry Cake Recipe! Made with juicy raspberries and topped with a cream cheese frosting, this single-layer cake is wonderfully moist, soft and easy to make. Ideal for summer picnics, family desserts, or any festive occasion! Enjoy a slice of summer with every bite!
Summer Raspberry Cake Recipe
Perfectly moist and packed with the vibrant zest of fresh raspberries, this summer raspberry cake is a breeze to whip up using only one mixing bowl.
Its light vanilla notes beautifully complement the tartness of the berries. Whether it’s served at a lively garden party, a relaxed family gathering, or as a sweet ending to a warm day, this cake is bound to impress everyone.
It’s an excellent choice for any baker looking to impress with a delightful summer dessert!
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used without thawing to avoid excess moisture in the batter. Frozen raspberries are a great option when fresh ones aren’t available.
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this summer raspberry cake recipe!
Must Have Tools
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Should frozen raspberries be thawed before baking?
No, you should not thaw frozen raspberries before baking them in a cake. Adding them while still frozen helps maintain their shape better and prevents them from dyeing the surrounding cake batter too much. Additionally, thawing can cause them to release excess moisture, potentially affecting the texture of the cake.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Room Temperature Ingredients: Ensure that your 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 frozen raspberries in the cake batter and fresh raspberries on top.
- 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 moist crumbs attached, it’s ready!
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 cake
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 without the frosting and fresh raspberries for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before frosting and serving.
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Summer Raspberry Cake
Ingredients
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 3/4 cup extra virgin olive oil
- 3/4 cup whole milk, at room temperature
- 1 tsp vanilla extract
- 1 3/4 cups (210g / 7.41 oz.) all-purpose flour, scoop & leveled
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups frozen or fresh raspberries, do not thaw of frozen
Cream Cheese Frosting
- 4.4 oz. (125g) full-fat block cream cheese, softened to room temperature
- 60 g unsalted butter, softened to room temperature
- 1 3/4 cups powdered sugar
- 1 cup fresh raspberries
Instructions
- Preheat Oven & Prep Pan: Set your oven to 356ºF (180ºC). Line an 8-inch round baking pan with parchment paper, or grease it with soft butter and dust it with a light layer of flour for smooth cake sides.
- Mix Sugar and Eggs: In a large mixing bowl, use electric hand beaters or a stand mixer with the paddle attachment to beat the sugar and eggs on medium speed for 30 seconds until well combined, scraping down the sides as necessary.
- Add Olive Oil: With the mixer running on medium, slowly drizzle in the olive oil in a steady stream, taking about 1 minute, to emulsify.
- Incorporate Milk and Vanilla: Pour in the milk and vanilla extract, beating for 15 seconds until everything is well combined.
- Add Dry Ingredients: Add flour, baking powder, and salt. Mix just until incorporated, about 15 seconds, ensuring not to over-mix to avoid a dense cake.
- Fold in Raspberries: Gently fold the raspberries into the batter, taking care not to over-mix.
- Prepare Baking Pan: Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake: Place in the oven and bake for 45-55 minutes, or until a toothpick inserted comes out clean or with a few crumbs. Note that the moisture from the raspberries may extend baking time.
- Cool: Remove from oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cream Cheese Frosting
- Mixing: In a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Scrape down the sides.
- Add Sugar: Sift in the powdered sugar and beat for 40 seconds on medium-high speed until well combined and whipped.
- Frost Cake: Spread frosting evenly over the cooled cake. Add the fresh raspberries on top. Slice, serve and enjoy!
Notes
- Store at Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerated: 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 without the frosting and fresh raspberries for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before frosting and serving.