This easy raspberry cake recipe makes one tender 20cm/8-inch round cake in about an hour, plus cooling time. The buttery sponge is filled and topped with 150–175g fresh raspberries, finished with a little sugar and optional flaked almonds, then dusted with icing sugar before serving.
Every bite combines a soft vanilla-almond crumb with bright, juicy berries and a delicate crisp top. It is simple enough for a weekday bake, attractive enough for afternoon tea, and especially delicious served slightly warm with cream, custard, or a scoop of vanilla ice cream.
Jump to RecipeWhy You’ll Love This Recipe
This raspberry cake has the comfort of a classic butter sponge but needs no complicated decoration or specialist equipment. The batter comes together in one mixing bowl, and the finished cake is ready to serve with nothing more than a snowy dusting of icing sugar.
Fresh raspberries bring a gentle tartness that keeps the cake from tasting overly sweet. Some berries sink into the crumb while others soften on the surface, creating pockets of ruby color and a lovely contrast between buttery cake and juicy fruit.
The optional almond extract and flaked almonds give the recipe a Bakewell-inspired character without making the almond flavor too strong. If you prefer a purely vanilla cake, simply omit both almond ingredients and let the raspberries take center stage.
For another fruit-forward bake with a different texture, you can also browse our easy fruit cake for a richer, more traditional option.
Ingredients You’ll Need
Softened unsalted butter is important because it creams smoothly with the sugar. Leave it at room temperature until it yields when pressed, but do not let it become oily or melted.
- Butter and sugar: These create the tender base and lightly crisp top.
- Eggs: Use two large eggs at room temperature for reliable mixing and even baking.
- Flavorings: Vanilla is essential, while half a teaspoon of almond extract is optional but traditional in raspberry-almond cakes.
- Flour and milk: Self-raising flour keeps the ingredient list simple, and two tablespoons of milk loosen the batter.
- Raspberries: Choose fresh, firm berries with no mold or excessive softness.
- Toppings: Extra sugar, flaked almonds, and icing sugar add texture and a pretty finish.
If you do not have self-raising flour, use 140g plain or all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Measure flour accurately, ideally with a kitchen scale, because too much flour can make this small cake heavy.
Raspberries vary in size, so the stated 150–175g range gives you flexibility. Reserve the prettiest berries for the top, where their color will remain visible after baking.
How to Make It Step-by-Step
Step 1: Heat your oven to 180°C conventional, 160°C fan, or 350°F, and position a rack in the center. Grease a 20cm/8-inch round cake tin and line its base with baking parchment so the cake releases cleanly after cooling.
Step 2: Place the softened butter and 140g sugar in a large bowl and beat for 2–3 minutes. Stop when the mixture looks noticeably paler and fluffy, since this trapped air helps give the sponge a light texture.
Step 3: Beat in the eggs one at a time, scraping the bowl if needed before adding the second egg. Mix in the vanilla extract and the optional almond extract, and do not worry if the mixture looks slightly curdled.
Step 4: Add the self-raising flour and milk, then fold gently with a spatula just until no dry streaks remain. For better berry distribution, toss the raspberries in 1 teaspoon of flour first, using a very light touch so they do not break.
Step 5: Spoon about two-thirds of the batter into the prepared tin and spread it toward the edges. Scatter half the raspberries over the batter, then cover them with the remaining mixture so the fruit is held inside the cake rather than sitting entirely on the surface.
Step 6: Arrange the remaining raspberries on top, pressing them only slightly into the batter. Sprinkle over 1 tablespoon of sugar and add 25–40g flaked almonds if you want a lightly crunchy, almond-scented finish.
Step 7: Bake for 35–45 minutes, watching for a rich golden color and a set center. Test the middle with a skewer, looking for raw batter rather than judging berry juice, because raspberry moisture can make the skewer appear wet even when the cake is done.
Step 8: Let the cake cool in its tin for 10–15 minutes before transferring it to a wire rack. Once it is warm rather than hot, dust generously with icing sugar and slice with a sharp knife.
Chef’s Tips for a Light, Fruity Cake
The most important technique is gentle mixing after the flour goes in. Overmixing develops gluten and can produce a dense crumb, while a few careful folds preserve the air created during creaming.
Do not pack the raspberries tightly into the batter. A little natural settling is expected, and the fruit will release juice as it bakes; spacing the berries helps prevent one overly wet patch in the center.
If your raspberries are especially soft, pat them gently with paper towel before using. Avoid washing them immediately before mixing unless necessary, since excess water can thin the batter and encourage extra juice.
Use the center of the cake as your guide when testing for doneness. The edge often bakes first, and a skewer passing through a berry may carry red juice even when the surrounding crumb is fully baked.
For a brighter flavor, add 1 teaspoon finely grated lemon zest with the extracts. The lemon does not change the basic method, but it makes the raspberries taste especially fresh.
If using frozen raspberries, keep them frozen and add them directly to the batter. Do not thaw them first, and allow approximately 5 extra minutes of baking time while checking the center carefully.
Easy Variations and Serving Ideas
For a softer sponge, replace the milk with 100g sour cream, Greek yogurt, or buttermilk. The added richness gives the cake a moist texture while keeping the raspberry flavor prominent.
You can also use 150g plain flour with 1 1/2 teaspoons baking powder and 2–3 tablespoons milk. This variation is useful when self-raising flour is not available, though the final batter may need the extra milk to reach a soft, spreadable consistency.
Serve slices warm with softly whipped cream for a simple dessert. At room temperature, the cake is ideal beside tea or coffee, and a spoonful of vanilla custard turns it into a more substantial pudding.
For a table filled with colorful bakes, our coconut cake recipe makes a lovely companion. The coconut version brings a gentle tropical note, while this raspberry cake supplies the fresh berry contrast.
Storage, Cooling, and Make-Ahead Advice
Allow the cake to cool fully before covering it, especially if the raspberry centers are still warm. Store it in an airtight container at room temperature for up to 2 days, keeping it away from direct sunlight and heat.
For longer storage, refrigerate the covered cake and bring slices toward room temperature before serving. Chilling firms the butter crumb, so a short rest makes the texture softer and the fruit more fragrant.
The cake can be frozen once completely cool. Wrap it well, place it in a freezer-safe container, and thaw it at room temperature before adding a fresh dusting of icing sugar.
If you are preparing it ahead for guests, bake it the day before and add the icing sugar shortly before serving. This keeps the finish bright and prevents the sugar from disappearing into moisture on the surface.
For a festive menu that includes decorative cakes, take a look at this easy King Cake. It offers a celebratory alternative when you want something more showy than a simple single-layer fruit cake.
Easy Raspberry Cake Recipe
Ingredients
Method
- Heat the oven to 180°C conventional, 160°C fan, or 350°F. Grease and line the base of a 20cm/8-inch round cake tin.
- Beat the softened butter and sugar for 2–3 minutes, until pale and fluffy. Add the eggs one at a time, then mix in the vanilla and optional almond extract.
- Fold in the self-raising flour and milk just until no dry streaks remain. Tossing the raspberries in 1 teaspoon of flour first can help limit sinking and excess juice.
- Spread about two-thirds of the batter into the prepared tin. Scatter over half the raspberries, cover with the remaining batter, and arrange the rest of the berries on top.
- Sprinkle with the extra tablespoon of sugar and the flaked almonds, if using. Bake for 35–45 minutes, until golden and a skewer inserted in the center comes out clean or with only a few moist crumbs.
- Cool in the tin for 10–15 minutes, then transfer the cake to a rack. Dust with icing sugar before slicing and serving.
Notes
Final Thoughts
This easy raspberry cake is proof that a small ingredient list can produce a memorable dessert. Creamed butter, sugar, eggs, and flour create a tender foundation, while raspberries add color, tang, and bursts of soft fruit throughout every slice.
Keep the mixing gentle, bake until the center is truly set, and allow the cake a few minutes to settle before removing it from the tin. Those small details make the difference between a heavy sponge and the light, buttery crumb this recipe promises.
Finish it with icing sugar for an effortless presentation, or add flaked almonds and serve it with cream when you want a more generous dessert. Whether baked with fresh or frozen raspberries, this is a dependable fruit cake to make whenever you want something homemade, welcoming, and delicious.
