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Cake with slices taken decorated with yogurt and raspberries on a plate with a knife and fresh raspberries off to the side.
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Moist Raspberry Cake (One Bowl)

This Moist Raspberry Cake is an easy one-bowl recipe made with olive oil for a soft, tender crumb. Bursting with fresh or frozen raspberries, it's a perfect 8-inch simple cake recipe!
Course Cake
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 serves
Calories 380kcal
Author Samantha Pickthall

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) all-purpose flour, scoop & leveled
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1 1/2 cups frozen or fresh raspberries, if using frozen do not thaw before adding

To Serve

US Customary - Metric

Instructions

  • Preheat the oven & prepare the pan: Preheat oven to 180ºC (356ºF). Line an 8-inch round baking pan with parchment paper and set aside. Note: If using a non-stick pan, liberally grease it with melted butter and dust it with flour for smooth cake sides.
  • Beat the sugar and eggs: In a large mixing bowl, add sugar and eggs. Using electric hand beaters, beat on low-medium speed for 30 seconds until well combined. Scrape down the sides if needed.
    3/4 cup granulated sugar, 2 large eggs,
  • Emulsify the olive oil: With the beater running on medium-high speed, slowly drizzle in the olive oil in a steady stream while beating for about 1 minute until fully emulsified.
    3/4 cup extra virgin olive oil
  • Add the milk and vanilla: Pour in the milk and vanilla extract. Beat for 15 seconds until well combined. Scrape down the sides if needed.
    3/4 cup whole milk, , 1 tsp vanilla extract
  • Incorporate dry ingredients: Add flour, baking powder, and salt. Beat for about 15 seconds, just until incorporated into a smooth batter. Do not over-mix. Scrape down the sides.
    1 3/4 cups (210g) all-purpose flour,, 1 1/2 tsp baking powder, 1/2 tsp fine salt
  • Fold in the raspberries: Gently fold in the raspberries, being careful not to over-mix.
    1 1/2 cups frozen or fresh raspberries,
  • Transfer batter to the pan: Pour the batter into the prepared baking pan, smoothing out the top.
  • Bake the cake: Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean or with a few moist crumbs. Note: Due to the raspberries, this cake is extra moist and takes slightly longer to bake.
  • Cool the cake: Remove from the oven and allow the cake to cool in the pan for 10 minutes.
  • Transfer to a wire rack: Carefully transfer the cake to a wire rack to cool completely.
  • Serve & store: Garnish with yogurt and fresh raspberries. Slice and enjoy! Store the cake in an airtight container at room temperature for 1 day, then in the fridge for 2-3 days.
    Yogurt,, Fresh raspberries,

Notes

  • 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, and 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 if desired 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