My second time making raspberry butter cake felt more confident and joyful. Raspberry butter cake is a soft, rich dessert layered with sweet raspberries and buttery cake.
This cake tastes deeply satisfying, bursting with juicy berry flavor in every bite. I first saw raspberry butter cake made in an online baking video during a quiet weekend afternoon.
That peaceful moment inspired me to try it myself. The texture turned out light and moist, while the raspberry topping added a gentle tartness.
Now I will explain how to make raspberry butter cake using simple ingredients and clear steps from my own kitchen experience.
About The Recipe
This raspberry butter cake recipe combines tender, buttery cake with a layer of sweet, fresh raspberries for a delightful dessert.
The batter is simple to prepare using basic ingredients like flour, sugar, eggs, and butter. The brown sugar and cream base adds a rich, caramel-like flavor that complements the tart raspberries perfectly.
Baking this Raspberry Butter Cake results in a moist, flavorful treat that can be enjoyed as a snack or dessert anytime. It’s a lovely way to highlight fresh raspberries.
How To Prepare Raspberry Butter Cake?
Recipe Overviews
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Calories: 290 kcal per serving
Yield: 8 servings
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- 9-inch round or square cake pan
- Parchment paper (optional)
- Cooling rack
- Toothpick or cake tester
Ingredients
- 1 cup fresh raspberries (plus extra for garnish)
- ¾ cup packed brown sugar
- ¼ cup heavy cream
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated white sugar
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
How To Make Raspberry Butter Cake
Step 1:
I started by preheating my oven to 350°F (175°C). While that was heating up, I prepared a 9-inch cake pan greased it lightly, dusted it with flour, and lined the bottom with parchment paper just to be safe. Then I gave the raspberries a gentle rinse and patted them dry with a paper towel. Set those aside for later.
Step 2:
In a small bowl, I combined the brown sugar and heavy cream, stirring until the mixture was smooth. I poured it into the bottom of the cake pan and spread it out evenly. Then I scattered 1 cup of the raspberries over that sugary layer.
Step 3:
Next, I whisked together the flour, baking powder, baking soda, and salt in a medium bowl. In a larger bowl, I beat the softened butter and granulated sugar until the mixture turned light and fluffy—took about 2 to 3 minutes. I added the eggs one at a time, mixing well after each, and then stirred in the vanilla extract.
Step 4:
I gradually added the dry ingredients to the wet batter, mixing just until everything was combined didn’t want to over mix. Then I carefully spread the batter over the raspberry layer in the pan and smoothed out the top with a spatula.
Step 5:
I baked the cake for about 35 to 40 minutes, until a toothpick inserted in the center came out clean. After taking it out, I let it cool in the pan for 10 minutes, then inverted it onto a serving plate. Before serving, I garnished it with a few extra fresh raspberries. For a finishing touch, I dusted it with powdered sugar and added a dollop of whipped cream on the side. Perfect!
Health Benefits
Raspberry butter cake offers some essential health benefits thanks to its fresh raspberry content. Raspberries are rich in antioxidants, vitamins C and K, and dietary fiber, which support immune health, improve digestion, and promote skin vitality.
While the cake is a treat with sugar and butter, enjoying it in moderation can provide a delicious way to include these nutritious berries in your diet.
Baking at home also allows control over ingredients, making it a better choice than many processed desserts.
Expert Tips
1. Use proper measuring cups and spoons for dry and liquid ingredients. Weighing ingredients with a kitchen scale gives the most accurate results, which helps maintain consistency and texture.
2. Bring eggs, butter, and dairy to room temperature before mixing. This helps them combine better, resulting in a smoother batter and better rise.
3. Always preheat the oven for at least 15 minutes before baking. An even, consistent temperature ensures proper baking and prevents uneven cooking or sinking.
4. Mix just until ingredients are combined. Over mixing can develop gluten in flour, leading to dense or tough cakes instead of light, fluffy ones.
5. Start testing your cake a few minutes before the suggested baking time with a toothpick or cake tester. This helps avoid over baking, which can cause dryness and loss of flavor.
What To Serve Raspberry Butter Cake With
Raspberry Butter Cake is delicious on its own but becomes even better when paired with a few complementary flavors.
Try serving it with a spread of cream cheese frosting or mascarpone for a creamy touch. Fresh mint leaves or a handful of crushed pistachios add a lovely pop of color and flavor.
For drinks, a hot cup of Earl Grey tea or a chilled glass of sparkling lemonade perfectly balances the cake’s sweetness. These simple pairings make each bite feel special and elevate your dessert experience.
Best Variations
1. Lemon Raspberry Butter Cake
Add fresh lemon zest and a splash of lemon juice to the batter for a bright, citrusy twist that complements the raspberries beautifully.
2. Chocolate Raspberry Butter Cake
Mix cocoa powder into the batter for a rich chocolate flavor, or swirl melted chocolate through the cake before baking for a marbled effect.
3. Almond Raspberry Butter Cake
Add almond extract and sprinkle sliced almonds on top for a nutty aroma and delightful crunch that pairs perfectly with the berries.
4. Coconut Raspberry Butter Cake
Fold shredded coconut into the batter and sprinkle some on top for a tropical flair and extra texture.
5. Vanilla Bean Raspberry Butter Cake
Use fresh vanilla bean seeds instead of extract to deepen the vanilla flavor, making the cake more fragrant and luxurious.
How To Store The Finished Cake
To store the finished raspberry butter cake, allow it to cool completely before wrapping it tightly with plastic wrap or placing it in an airtight container.
Keep the cake at room temperature if you plan to eat it within 1 to 2 days. For longer storage, refrigerate the cake, where it will stay fresh for up to 5 days.
Before serving, bring it back to room temperature for the best flavor and texture. Avoid freezing, as the raspberries may become mushy when thawed.
FAQs About Raspberry Butter Cake
Can I use frozen raspberries instead of fresh ones?
Yes, frozen raspberries can be used as a substitute for fresh raspberries. It’s best to thaw and drain them thoroughly to prevent extra moisture from making the cake soggy.
What alternatives are there for heavy cream in the recipe?
If you don’t have heavy cream, you can use whole milk or half-and-half. Keep in mind this may slightly alter the richness and texture of the cake.
Is it possible to make this cake gluten-free?
Yes, by replacing the all-purpose flour with a gluten-free flour blend, you can make this cake gluten-free. Be sure the other ingredients, like baking powder and baking soda, are also gluten-free.
Can I substitute other berries for raspberries?
Yes, other berries such as blackberries, blueberries, or strawberries can be used. They will provide different flavors but work well in the recipe.
Can the batter be made in advance?
For best results, prepare the batter just before baking. However, you can mix the dry and wet ingredients separately ahead of time and combine them right before baking.
How do I know when the cake is fully baked?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the cake moist.
Conclusion
My easy success in making raspberry butter cake gave me so much happiness and confidence in baking. The cake turned out soft, flavorful, and full of rich raspberry taste.
I enjoyed every step and felt proud of the result. I hope you will try making it soon and enjoy the same sweet experience.
After you make it, tell me how delicious it turned out for you. Sharing this joy makes the baking journey even more special.
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Raspberry Butter Cake
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- 9-inch round or square cake pan
- Parchment paper (optional)
- Cooling rack
- Toothpick or cake tester
Ingredients
- 1 cup fresh raspberries plus extra for garnish
- ¾ cup packed brown sugar
- ¼ cup heavy cream
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated white sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
Instructions
Step 1:
- I started by preheating my oven to 350°F (175°C). While that was heating up, I prepared a 9-inch cake pan greased it lightly, dusted it with flour, and lined the bottom with parchment paper just to be safe. Then I gave the raspberries a gentle rinse and patted them dry with a paper towel. Set those aside for later.
Step 2:
- In a small bowl, I combined the brown sugar and heavy cream, stirring until the mixture was smooth. I poured it into the bottom of the cake pan and spread it out evenly. Then I scattered 1 cup of the raspberries over that sugary layer.
Step 3:
- Next, I whisked together the flour, baking powder, baking soda, and salt in a medium bowl. In a larger bowl, I beat the softened butter and granulated sugar until the mixture turned light and fluffy—took about 2 to 3 minutes. I added the eggs one at a time, mixing well after each, and then stirred in the vanilla extract.
Step 4:
- I gradually added the dry ingredients to the wet batter, mixing just until everything was combined didn’t want to over mix. Then I carefully spread the batter over the raspberry layer in the pan and smoothed out the top with a spatula.
Step 5:
- I baked the cake for about 35 to 40 minutes, until a toothpick inserted in the center came out clean. After taking it out, I let it cool in the pan for 10 minutes, then inverted it onto a serving plate. Before serving, I garnished it with a few extra fresh raspberries. For a finishing touch, I dusted it with powdered sugar and added a dollop of whipped cream on the side. Perfect!