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Raspberry Cake served on a plate
Fresh raspberry cake easy preparation method

Fresh Raspberry Cake

Author: Flavelo
Recipes Cakes and Desserts
This cake is the essence of summer: a light, buttery batter that serves only to hold heaps of fresh raspberries. During baking, the berries release juice, creating little 'jam islands' in the soft sponge. No complex creams or decoration needed; the fruit's natural beauty and taste are the stars.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 9-inch (22 cm) cake pan
  • Whisk
  • Mixing bowls
  • Spatula

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 350°F (180°C). Grease and flour the cake pan.

Tip: Butter and flour create a nice crust for fruit cakes.
2 ✓

Mix dry ingredients: flour, baking powder, salt.

Tip: Pre-mixing ensures even rising.
3 ✓

Beat eggs with sugar until very fluffy (5 mins). Drizzle in melted butter, milk, and vanilla.

Tip: Butter shouldn't be hot to avoid scrambling eggs.
4 ✓

Fold dry ingredients into the egg mixture. Mix only until flour disappears.

Tip: Overmixing activates gluten, making sponge tough.
5 ✓

Pour half the batter into pan, sprinkle with half the raspberries. Pour remaining batter, top with remaining berries.

Tip: Layering ensures fruit throughout, not just on top.
6 ✓

Bake 35-40 minutes. Toothpick test! If center jiggles, bake longer.

Tip: Toothpick might be wet from juice, but shouldn't have raw batter.
7 ✓

Cool on rack. Dust with powdered sugar before serving.

Tip: Best served warm.

Recipe FAQ

Can I use frozen raspberries?
Yes, but don't thaw them! Fold them in frozen, and expect baking to take 5-10 minutes longer.
The berries sank.
Batter was too thin or berries too heavy. Toss fruit in a little flour before adding to help them 'grip'.

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 4 large Eggs
  • 1/2 cup Butter (melted, not hot)
  • 1/2 cup Milk
  • 2 tsp Baking Powder
  • 1 pinch Salt
  • 2 cups Fresh Raspberries
  • 1 tsp Vanilla Extract
  • 2 tbsp Powdered Sugar (decoration)