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Raspberry Cake Recipe

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This homemade raspberry cake features tender, moist vanilla layers studded with fresh raspberries and topped with silky cream cheese frosting. Perfect for birthdays, celebrations, or any time you want an impressive yet easy dessert that tastes like it came from a fancy bakery.

Ingredients

Scale

For the Cake:

  • 2 ¾ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 ¾ cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ¼ cups buttermilk, room temperature
  • 2 cups fresh raspberries (plus 2 tablespoons flour for tossing)

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons heavy cream or milk
  • Pinch of salt

For Garnish:

  • Fresh raspberries
  • Optional: fresh mint leaves

Instructions

  1. Prepare your pans and preheat: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or baking spray, line the bottoms with parchment paper circles, and give them another light spray. This double-protection ensures your cakes will release perfectly.
  2. Mix your dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside—you’ll add it to your wet ingredients later.
  3. Cream the butter and sugar: In your large mixing bowl, beat the softened butter and sugar together on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air into your batter, which helps create that tender, fluffy texture we’re after. Don’t rush this step—proper creaming makes all the difference!
  4. Add eggs one at a time: With your mixer on medium speed, add the eggs one at a time, beating well after each addition. This helps them incorporate smoothly without deflating your batter. Add the vanilla extract with the last egg.
  5. Alternate wet and dry ingredients: With your mixer on low speed, add your flour mixture in three additions, alternating with the buttermilk in two additions. Start and end with the flour mixture. The pattern looks like this: flour, buttermilk, flour, buttermilk, flour. Mix just until each addition is incorporated—overmixing develops gluten and can make your cake tough.
  6. Prepare the raspberries: In a small bowl, gently toss your fresh raspberries with 2 tablespoons of flour. This light coating helps prevent them from sinking to the bottom of the cake during baking.
  7. Fold in the berries: Using a rubber spatula, gently fold the flour-coated raspberries into your batter with broad, sweeping motions. Be gentle here—you want to keep those berries whole, not crush them into mush. It’s okay if a few break; those pink streaks will look beautiful!
  8. Divide and bake: Divide the batter evenly between your prepared pans (a kitchen scale makes this super easy—each pan should have about 650 grams of batter). Smooth the tops with your spatula. Bake for 26-28 minutes, until the cakes are golden on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Cool properly: Let the cakes cool in their pans for 10 minutes—this allows them to firm up enough to handle. Then carefully invert them onto wire racks, peel off the parchment paper, and let them cool completely. This usually takes about an hour. Don’t try to frost warm cakes—they’ll just make your frosting melt!
  10. Make the frosting: While your cakes cool, make your frosting. Beat the softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add the vanilla and salt. Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated, then increasing to medium-high until fluffy. Add heavy cream one tablespoon at a time until you reach your desired spreading consistency.
  11. Assemble your cake: Place one cake layer on your serving plate. Spread about 1 cup of frosting evenly over the top. Place the second layer on top and press down gently. Frost the top and sides of the cake with the remaining frosting, using an offset spatula for smooth, professional-looking results.
  12. Garnish and serve: Decorate the top of your cake with fresh raspberries arranged however you like—a simple ring around the edge is classic, or cover the entire top for dramatic effect. Add a few mint leaves if desired for a pop of color. Refrigerate for at least 30 minutes before slicing for the cleanest cuts.

Notes

  • Room temperature ingredients are crucial – They mix together more easily and create better texture. Plan ahead!
  • Don’t overmix – Once you add the flour, mix just until combined. Overmixing develops gluten and makes cakes tough.
  • Frozen raspberries work too – Use them straight from the freezer; don’t thaw first or they’ll be too mushy and release too much juice.
  • Cake is done when… – A toothpick inserted in the center comes out clean or with a few moist crumbs, and the cake springs back when lightly pressed.
  • Frosting consistency – Add more cream to thin it out, more powdered sugar to thicken it up.
  • Make ahead – Cake layers can be baked a day ahead, wrapped tightly, and stored at room temperature.

Nutrition

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