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!
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
Made this for a sunny afternoon get-together, total hit! Light, fruity, and that frosting… wow! Saving for all summer!” – Penelope
The Only Raspberry Cake You’ll Make All Summer.
This Summer Raspberry Cake is everything I want in a seasonal bake: bright, juicy, and beautifully simple.
The olive oil keeps the crumb incredibly moist and tender, while the raspberries add little bursts of tangy sweetness in every bite.
I love how it comes together in one bowl and feels effortlessly elegant. No layers, no fuss, just a gorgeous cake that looks and tastes like summer.
The cream cheese frosting is the perfect finish, and those fresh raspberries on top? Chef’s kiss. Sam x
Can I use frozen raspberries instead of fresh?
Yes! You can use frozen raspberries straight from the freezer, no need to thaw. This prevents them from releasing too much moisture or bleeding into the batter.
Should I thaw frozen raspberries before baking?
No, it’s best to keep them frozen. Thawed raspberries tend to break down and release extra liquid, which can affect the cake’s texture.
How do I stop raspberries from sinking in cake?
In many recipes, coating raspberries in a little flour helps keep them from sinking. But in this cake, the batter is thick enough to suspend the raspberries without any extra steps.
Can I use other berries instead of raspberries?
Yes, this cake works well with blueberries, blackberries, or chopped strawberries. Just keep in mind that each berry may affect moisture and flavor slightly.
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
Method
- 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.
- 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!
Nutrition
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.
Tried this recipe?
Let us know how it was!