Can I make this cake into cupcakes?

Absolutely! Line a cupcake pan with paper liners and divide the batter into the liners. I haven't tested the actual time, but I would say bake for 18 to 22 minutes. Begin checking the cupcakes at about 17 minutes.

Can I use frozen raspberries?

Fresh rapsberries are recommended, but frozen raspberries can be used straight from the freezer. DO NOT THAW.

Too much flour was added to the batter or overbaking the cake are the most common causes. Start checking for doneness around the 30-minute mark.

Raspberry Cake

Name: Raspberry Cake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: ½ cup unsalted butter (room temperature); ¾ cup granulated sugar; 2 large eggs; ½ cup full-fat sour cream; 2 teaspoons vanilla extract; ½ cup whole milk; 2 ½ cups all-purpose flour plus 2 tablespoons all-purpose flour (divided); 1 ½ teaspoon baking powder; ½ teaspoon salt; 2 cups raspberries (divided); 1 cup unsalted butter (room temperature); 4 cups powdered sugar; 1 teaspoon salt; 1 teaspoon vanilla extract; 2 - 4 tablespoons whole milk

This Raspberry Cake is a soft, fluffy vanilla layer cake filled with juicy fresh raspberries and frosted with a light, creamy vanilla frosting. Every bite is packed with sweet vanilla flavor and bursts of tart raspberries, making it the perfect cake for spring and summer celebrations.

Prep Time 30

Cook Time 40

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Whether you’re baking it for a birthday, Mother’s Day, or simply because raspberries are in season, this cake is guaranteed to impress. It looks elegant enough for a special occasion but is simple enough for anyone to make at home!

Why You’ll Love This Raspberry Cake Recipe

Soft, moist vanilla cake
Fresh raspberry in every bite
Made completely from scratch
Perfect balance of sweet and tart flavors
Perfect for summer

What Makes This Recipe Special

Many raspberry cakes rely on raspberry jam or preserves for flavor, but this recipe uses fresh raspberries folded directly into the batter. As the cake bakes, the berries soften and create little pockets of fresh raspberry flavor throughout each layer.

Coating the raspberries in flour before folding them into the batter helps keep them evenly distributed instead of sinking to the bottom, so every slice is filled with berries.

The simple vanilla buttercream frosting lets the fresh raspberries shine without overpowering them.

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Sour Cream – Full-fat sour cream keeps the cake incredibly moist and tender.

Whole Milk – The whole milk adds richness and helps create a smooth batter.

Fresh Raspberries – Fresh raspberries provide bright flavor and juicy bursts throughout the cake. Reserve some for decorating the top of the cake too!

Substitutions and Variations

You can substitute the sour cream with plain Greek yogurt.
Substitute the fresh raspberries with fresh blueberries or blackberries.
Add lemon zest to the cake batter.
Spread a thin layer of raspberry jam between the cake layers.
Use cream cheese frosting instead of vanilla frosting.
Drizzle melted white chocolate over the finished cake.

NOTE: This recipe has not been tested with other substitutions or variations

Fresh Vs. Frozen Raspberries

Fresh raspberries are my first choice for this cake bacause they hold their shape better while mixing and releasing less moisture into the batter.

If frozen raspberries are all you have, they can work, but don’t thaw them first. Fold them into the batter straight from the freezer as gently as possible. Keep in mind they’ll bleed into the batter more and can add extra moisture, so the cake may need an additional couple of minutes in the oven.

How to Make Raspberry Cake

A metal mixing bowl contains a stick of butter and a mound of granulated sugar, set on a white marble surface—ingredients ready to be transformed into a delicious Raspberry Cake.

Step 1: Cream together the butter and sugar until light and fluffy.

A metal mixing bowl contains creamed butter and sugar, two raw eggs, and liquid sweetened condensed milk on a white marble surface—ingredients ready to be transformed into a delicious Raspberry Cake.

Step 2: Mix in the eggs, sour cream, vanilla, and milk.

A metal mixing bowl containing flour and a wet batter mixture for a delicious Raspberry Cake, viewed from above on a white marble surface.

Step 3: Add the flour, baking powder, and salt, mixing just until combined.

A glass bowl containing raspberries and flour sits on a white marble surface, ready to be transformed into a delicious Raspberry Cake.

Step 4: Toss 1 1/2 cups of the fresh raspberries with 2 tablespoons of flour.

Metal mixing bowl with thick yellow batter, coated fresh blueberries, and flour on a white marble surface—ingredients ready to be mixed for baking a delicious Raspberry Cake.

Step 5: Gently fold the floured raspberries into the batter.

Two round cake pans filled with unbaked Raspberry Cake batter, mixed with visible red fruit pieces, are placed on a white marble surface.

Step 6: Divide the batter evenly between the prepared pans.

Two round, golden-brown raspberry cakes with visible fruit pieces cool on a wire rack placed on a white marble surface.

Step 7: Bake for 30 to 50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the cakes completely before frosting.

A metal mixing bowl filled with whipped cream cheese frosting sits on a white marble surface, ready to top a luscious Raspberry Cake.

Step 8: For the frosting, beat the butter, powdered sugar, salt, vanilla, and milk. Beat until light and fluffy.

A round Raspberry Cake with white frosting, topped with fresh raspberries and powdered sugar, sits on a wooden stand. A cake server and a few raspberries are nearby on a marble surface.

Step 9: Assemble the cake. Add the first layer of cake on a cake plate or cake board.

PRO TIP: You can put a small dollop of frosting down in the center of the cake board to stop the cake from moving.

Add a layer of frosting on top of the layer of cake and smooth it out into an even layer. Add the second layer of cake and gently push down. Top the cake with several dollops of frosting and begin spreading it into an even layer and down over the sides of the cake.

Top with the remaining raspberries.

Tips for Best Results

Coat the raspberries in flour before adding them to the cake batter. This extra step helps prevent the berries from sinking to the bottom of the cake as it bakes.
Don’t overmix the cake batter once the flour is added. It’s important to only mix until everything is incorproated. Overmixing can make the cake tough.
Fold in the raspberries gently with a spatula A few broken berries are perfectly fine, but gentle folding helps keep larger pieces intact.
Cool the cakes completley before frosting them!

How to Store and Freeze

Store the frosted Raspberry Cake in an airtight container in the refrigerator for up to 2 days.

For the best flavor and texture, let the cake sit at room temperature for about 20 to 30 minutes before serving.

To freeze the unfrosted cake layers, wrap them tightly in two layers of plastic wrap. Then either pop them in a freezer bag or wrap in a layer of heavy duty aluminum foil and place in the freezer for up to 2 months.

Frost the cakes while they’re still frozen.