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Easy Raspberry Cake Recipe with Fresh Berries and Almonds

Easy Raspberry Cake Recipe

A tender single-layer butter cake made with fresh raspberries, vanilla, and optional almond extract. The cake has a golden, lightly crisp top and a soft fruit-filled center.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 140 g Unsalted butter, softened
  • 140 g Caster or granulated sugar
  • 2 Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Almond extract, optional
  • 140 g Self-raising flour
  • 2 tablespoons Milk
Fruit and Topping
  • 150–175 g Fresh raspberries
  • 1 tablespoon Granulated sugar for sprinkling
  • 25–40 g Flaked almonds, optional
  • As needed Icing sugar for dusting

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cool in the tin for 10–15 minutes, then transfer the cake to a rack. Dust with icing sugar before slicing and serving.

Notes

Frozen raspberries may be used without thawing; add them directly and allow approximately 5 extra minutes of baking. Check the center for raw batter rather than relying on berry-colored moisture on the skewer.