Go Back
+ servings
Cake with slices taken decorated with yogurt and raspberries on a plate with a knife and fresh raspberries off to the side.
Print

Moist Raspberry Cake (One Bowl)

This Moist Raspberry Cake recipe is an easy one bowl vanilla & olive oil cake made in an 8-inch pan. Deliciously moist as is with no frosting required!
Course Cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 serves
Calories 380kcal

Ingredients

  • 3/4 cup golden or white granulated sugar
  • 2 large eggs, at room temperature (approx. 55g-60g in shell)
  • 3/4 cup extra virgin olive oil
  • 3/4 cup whole milk, at room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups (225g) plain all purpose flour, scoop & leveled
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt, or Kosher salt
  • 1 1/2 cups frozen or fresh raspberries, if using frozen do not thaw before adding

To Serve

  • Yogurt, if desired
  • Fresh raspberries, if desired

Instructions

  • Preheat oven to 180ºC (356ºF). Line an 8-inch round baking pan with parchment paper, and set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
  • In a large mixing bowl, add sugar and the eggs.
  • Using electric hand beaters, beat on low-medium speed for 30 seconds until well combined. Scrape down the sides if needed with a spatula.
  • With the beater running on medium-high speed, slowly drizzle in the olive oil in a slow steady stream to emulsify while beating, about 1 minute in total.
  • Pour in the milk and vanilla. Beat for 15 seconds until well combined. Scrape down the sides if needed.
  • Add flour, baking powder, and salt. Beat until incorporated, about 15 seconds, do not over-mix, just until it’s incorporated into a smooth batter and no pockets or streaks of flour remain. Scrape down the sides.
  • Add the raspberries and fold to incorporate, do not over-mix.
  • Pour batter into the prepared baking pan. Smoothing out the top. If desired, scatter top with extra raspberries.
  • Bake for 45-50 minutes or until a toothpick inserted into the middle, comes out clean or with a few crumbs on it. NOTE: as this has raspberries, the cake is extra moist and takes a little longer to bake than usual.
  • Remove from the oven and allow the cake to cool in the pan for 10 minutes.
  • Transfer to a wire rack to cool.
  • Serve and enjoy!
  • Store cake in a sealed airtight container, at room temperature for 1 day then in the fridge for 2-3 days.

Notes

  • Bring the cold ingredients to room temperature first: Sit them on your kitchen counter for 30 minutes before making the recipe. 
 
  • Beat the olive oil in a slow and steady stream: To properly emulsify and blend it into the batter.
 
  • 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, 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 in the oven, microwave or in an air-fryer until warmed through and enjoy.

Nutrition

Calories: 380kcal | Carbohydrates: 41g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 172mg | Potassium: 186mg | Fiber: 2g | Sugar: 21g | Vitamin A: 104IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 2mg