Vanilla Raspberry Cake
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Have an abundance of raspberries? You’ll love this Vanilla Raspberry Cake Recipe! Infused with sweet vanilla and vibrant raspberries, this cake is perfect for any spring or summer occasion!
Light and airy, with a burst of fresh berry flavor in every bite, it’s an ideal way to showcase the season’s best produce with the classic flavor of vanilla cake.
For your convenience, the recipe card is located at the top of this post. Scroll down for step-by-step images, expert tips, FAQs, and more!
Vanilla Raspberry Cake
Ingredients
- 1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
- 2 tsp baking powder
- 1/4 tsp salt
- 125 g unsalted butter, softened to room temperature
- 3/4 cup superfine sugar / caster sugar
- 2 tsp vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/3 cup extra virgin olive oil
- 1 1/2 cups frozen or fresh raspberries, do not thaw if frozen
- 3/4 cup frozen or fresh raspberries, for topping
- 1 Tbsp powdered sugar, to dust finished cake
Instructions
- Preheat Oven & Grease Pan: Preheat the oven to 356ºF (180ºC) fan-forced. Grease an 8-inch round baking pan with butter and line with parchment paper. Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream: In a separate large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter, sugar and vanilla extract to the bowl. Beat for 2 minutes until pale and creamy, scraping down the sides as needed.
- Add Eggs: Add eggs one at a time, beating for 15 seconds after each addition, and scrape down the sides.
- Add Liquids: Pour in milk and oil, beating for 20 seconds until well combined.
- Combine with Dry Ingredients: Add the flour mixture and beat until incorporated. Ensure not to over-beat, about 10-15 seconds. If excess flour is visible, gently fold it in with a rubber spatula.
- Fold in Raspberries: Add the raspberries and gently fold them through the batter just until distributed. Do not over-mix.
- Prepare for Baking: Pour the batter into the prepared pan and smooth the top with a rubber spatula. Press the remaining 1 cup of raspberries into the top of the batter.
- Bake: Bake for 45-50 minutes, or until a skewer inserted into the center comes out with a few moist crumbs, not wet batter. It's okay if the skewer has some wet raspberries on it, as this just indicates the juiciness of the fruit, not undercooked batter.
- Cool: Allow the cake to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely.
- To Serve: Dust with powdered sugar before serving or top it with my easy cream cheese frosting. Enjoy!
Notes
- 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 for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.
Nutrition
Vanilla Raspberry Cake Recipe
The simplicity and elegance of this vanilla raspberry cake is a wonderful single layer cake recipe.
Featuring lush, ripe raspberries nestled within a soft, moist vanilla cake, creating a perfect balance of sweet and tart. Topped with a light dusting of powdered sugar, it presents an irresistible dessert that’s as beautiful as it is delicious.
Perfect for novice bakers or those short on time, this straightforward recipe is a prime example of my beginner-friendly cake recipes. It’s a versatile vanilla cake that can adapt to various occasions, whether it’s a casual afternoon tea, a family picnic, or a sophisticated dinner party.
Best Berry Vanilla Cake Recipes
Moist Raspberry Cake is delightfully tender and bursting with fresh raspberries, perfect for dessert or a luxurious treat any time!
A Basic Vanilla Cake is wonderfully soft and flavored with classic vanilla. Ideal for any occasion whether as a simple dessert or as a base for more elaborate treats!
Blackberry Cake is incredibly moist and packed with juicy blackberries and fresh lemon, and vanilla, making it an exquisite choice for those who love rich, fruit-filled cakes!
Blueberry Vanilla Cake combines the smooth flavors of vanilla with sweet blueberries, creating a light and refreshing cake that’s perfect for any occasion!
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.
What Makes A Vanilla Cake Fluffy and Moist?
A fluffy and moist vanilla cake results from the right balance and measuring of ingredients, proper mixing techniques, and the correct baking times. Also use room temperature ingredients for butter, eggs, yogurt, and milk for better incorporation.
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 the butter, 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 a mix of both, incorporating fresh raspberries on top for a vibrant finish.
- 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 crumbs, you’re good to go!
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 Vanilla 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 for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.
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
