Vanilla Raspberry Cake
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Have an abundance of raspberries? This Vanilla Raspberry Cake Recipe is the perfect way to showcase them! Light, fluffy and filled with juicy bursts of tart-sweet fruit, it’s everything you want in a simple single layer vanilla cake, easy to make, gorgeous to serve and impossible to resist.
The soft vanilla cake base is enriched with butter, olive oil, and milk, giving it a rich yet tender crumb that balances beautifully with the berries. Whether you’re using fresh or frozen raspberries (yes, either works!), this cake is ideal for spring and summer baking!
Top it with powdered sugar or a dollop of whipped cream and you’ve got a no-fuss dessert that feels special with every slice. If you love this, you’ll also adore my Blueberry Vanilla Cake version!
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“Such a great everyday cake, everyone loved this! I made it the night before and it was still perfect the next day. Great recipe Sam, thank you!” – Gemma
A Soft Cake That Lets the Fruit Shine.
There’s something timeless about pairing a classic vanilla cake with fresh fruit. It’s simple, but when done right, it’s unforgettable. This cake is one of those recipes I keep coming back to, it’s easy to make, beautifully balanced, and totally flexible.
Use raspberries or swap in blueberries, both bring their own charm.
I love how the olive oil and butter combination keeps the crumb tender, and the raspberries melt slightly into the batter, creating soft, jammy pockets of flavour. No layers, no fuss, just one beautiful cake that tastes like it came from a patisserie window.
Whether you’re baking for a casual get-together or just craving something fresh and homemade, this is one of those cakes that delivers every time. Sam x
Watch how to make it
In this video, I use blueberries, but the recipe is exactly the same when made with raspberries — just swap the fruit! Both versions work beautifully with this soft vanilla cake base, so feel free to use whichever berries you have on hand (fresh or frozen).
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries in this recipe and there’s no need to thaw them first. In fact, it’s better to add them frozen to help prevent excess moisture from seeping into the batter and making the cake too wet.
Frozen raspberries hold their shape better during mixing and baking, and they’re a great alternative when fresh berries aren’t in season. Just be sure to gently fold them into the batter right before baking, and don’t overmix to avoid bleeding too much color into the cake.
Can I use other berries besides raspberries?
Yes, you can substitute raspberries with other berries like blueberries or blackberries. Keep in mind that different berries may alter the flavor and moisture content slightly. For instance, blueberries tend to be sweeter and juicier, which might make the cake a bit more moist.
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.
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.
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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
Vanilla Raspberry Cake
Ingredients
Method
- 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!
Nutrition
Video
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.
Tried this recipe?
Let us know how it was!
I made this twice in the past week with frozen raspberries from my garden. Made as single layer cake for my husband & me initially, then as cupcakes for three young friends (in their 30s). Everyone thought this the best cake they’d EVER eaten. I agree.
Hi Susan, wow, that’s so wonderful to hear, thank you! I love that you tried the recipe with your own garden raspberries, frozen works beautifully. And I’m so glad both the cake and cupcakes were such a hit. Thank you for sharing, it makes my day knowing everyone enjoyed it so much! Kindest, Sam 🙂
Pleased to report that today is the ninth time I’ve made your delicious recipe since picking all my berries and freezing in gallon Ziplocks. I’ve shared your recipe half a dozen times and even took our neighbors a couple slices. In appreciation, Susan
Hi Susan, wow! Ninth time already?! I’m so thrilled you’re enjoying it and sharing it with others, that honestly makes my day! Thank you so much for letting me know, and I’m glad your neighbors got to enjoy it too. Kindest, Sam ❤️