Summer raspberry cake recipe is a soft vanilla crumb cake filled with fresh raspberries and gentle sweetness. On My Baking Addiction, this dessert stands out as a seasonal favorite because the berries melt into the batter while baking.
I made this summer raspberry cake recipe after craving a light homemade treat using simple pantry ingredients. I have baked this cake many times for family gatherings and casual weekends.
I prepared it in a bakery style texture with a few personal adjustments. I will show and explain step by step how this summer raspberry cake recipe is made.
About This Summer Raspberry Cake Recipe
Summer raspberry cake recipe delivers a soft crumb and gentle sweetness balanced by bright raspberry flavor. The cake tastes lightly buttery and moist, allowing the fruit to stand out without being too sweet. Fresh or frozen raspberries add natural tartness and juicy texture throughout the cake.
Granulated sugar brings mild sweetness while vanilla enhances warmth and depth. Milk keeps the crumb tender and baking powder provides a light rise.
A dusting of powdered sugar finishes the cake gently, creating a fresh homemade dessert that feels light, comforting, and seasonal for warm days.
How To Prepare Summer Raspberry Cake Recipe?
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Difficulty: Easy
Cuisine: Home Baking
Yield: 8 servings
Kitchen Utensils
- Mixing bowls
- Whisk or hand mixer
- Rubber spatula
- Measuring cups and spoons
- 20 cm round cake pan
- Baking paper
- Cooling rack
Ingredients
- 150 g granulated sugar
- 70 g softened butter (regular or dairy-free)
- 208 g all-purpose flour
- 2 cups raspberries (about 250 g), divided
- 1 teaspoon vanilla extract
- 1 large egg
- 2 g salt (½ teaspoon)
- 187 g milk (regular or dairy-free)
- 5 g baking powder (1¼ teaspoons)
- Powdered sugar, for dusting
Instructions
1. Start by getting everything ready. Turn the oven on to 180°C so it has time to heat up. Take a round cake pan, place baking paper on the bottom, and lightly grease the sides so the cake doesn’t stick.
2. In a mixing bowl, add the softened butter and sugar. Beat them together until the mixture looks light in color and fluffy in texture. This step is important because it helps make the cake soft and airy.
3. Next, add the egg and vanilla extract to the bowl. Mix well until everything is fully combined. Pour in the milk slowly while stirring, making sure the batter stays smooth.
4. In another bowl, combine the flour, baking powder, and salt. Once mixed, add these dry ingredients to the wet mixture a little at a time. Stir gently and stop as soon as everything comes together to avoid over mixing.
5. Carefully fold half of the raspberries into the batter, trying not to crush them. Pour the batter into the prepared cake pan, and then spread the remaining raspberries over the top.
6. Place the pan in the oven and bake for about 40 minutes. Check the cake by inserting toothpicks into the center if it comes out clean, the cake is ready. Let it cool before removing from the pan, then finish by dusting the top with powdered sugar before serving.
Nutrition Facts Of Summer Raspberry Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 260 kcal |
| Carbohydrates | 38g |
| Sugar | 22g |
| Fat | 9g |
| Protein | 4g |
| Fiber | 3g |
Why You’ll Love This Recipe
You’ll love this summer raspberry cake recipe because it uses simple ingredients yet delivers a soft, tender cake filled by fresh raspberry flavor. The batter comes together quickly without special tools, making baking feel relaxed and enjoyable.
Raspberries add natural color and gentle tartness that balance the sweetness beautifully. This cake works well for sharing, serving warm or cooled, and fits casual gatherings or quiet afternoons.
It also allows small adjustments like dairy free options or extra fruit, giving flexibility while keeping the texture light and the taste comforting and homemade.
Why My Recipe Works
My summer raspberry cake recipe works because the balance of wet and dry ingredients creates a tender, moist cake that rises evenly.
Beating the butter and sugar first incorporates air, giving the crumb a light texture, while careful folding of raspberries prevents them from breaking and turning the batter pink.
The precise amount of baking powder ensures the cake lifts without collapsing, and milk adds moisture that keeps it soft.
Using fresh or frozen raspberries maintains bright flavor and natural juiciness. Simple techniques and accurate measurements make this recipe reliable every time.
What To Serve With Summer Raspberry Cake
Summer raspberry cake recipe pairs beautifully with light and refreshing accompaniments. A dollop of whipped cream or a scoop of vanilla ice cream adds creaminess that balances the tart raspberries.
Fresh berries on the side enhance the fruity flavor and make the presentation bright. A drizzle of raspberry sauce or a light dusting of powdered sugar can add a touch of sweetness.
For drinks, serve with a cup of tea, coffee, or chilled lemonade to complement the delicate flavors of the cake. This makes a simple dessert feel fresh and special.
Nutrition Benefits Of Summer Raspberry Cake Recipe
This summer raspberry cake recipe provides a balance of energy and nutrients. Raspberries are rich in vitamin C, antioxidants, and dietary fiber, supporting digestion and overall health.
The egg adds protein, while milk and butter contribute calcium and healthy fats that support bone strength. Using moderate sugar keeps sweetness enjoyable without excessive calories. Flour provides carbohydrates, giving the body energy.
When made with fresh ingredients, this cake offers a lightly sweet dessert that includes natural fruit nutrients, making it a more wholesome choice compared to heavily processed desserts.
Expert Tips And Tricks
1. Make sure butter and egg are at room temperature before mixing. Softened butter creams more easily with sugar, creating a lighter, fluffier cake, while room-temperature egg blends evenly for better texture.
2. Fold raspberries gently into the batter rather than stirring vigorously. This keeps the berries mostly intact, preventing the juice from turning the batter too runny or causing uneven baking.
3. Weigh the flour instead of using cups. Scooping can compress flour, making the cake heavy, while accurate measurement ensures a tender crumb every time.
4. Line the pan with baking paper and lightly grease it. This allows the cake to lift out easily after baking, keeping the sides smooth and preventing crumbs from sticking.
5. Test for doneness a few minutes before the end of baking. Insert a toothpick into the center—if it comes out clean or with a few crumbs, the cake is ready. This prevents dryness from over baking.
6. Cool completely on a wire rack before adding powdered sugar. Cooling prevents the sugar from melting into the cake, keeping a delicate, even dusting and maintaining the cake’s texture.
Additions For Summer Raspberry Cake Recipe
✔ Coconut Flakes – Sprinkle unsweetened or lightly toasted coconut over the batter before baking. This adds a subtle tropical flavor and a delicate crunch on top.
✔ Cream Cheese Swirl – Mix a little cream cheese with sugar and swirl it into the batter before baking. It creates a creamy, tangy layer that complements the tart raspberries beautifully.
✔ Mixed Berries – Add blueberries, blackberries, or chopped strawberries along with raspberries for a colorful, juicy berry medley throughout the cake.
✔ Orange Zest or Juice – Incorporate a teaspoon of orange zest or a tablespoon of fresh orange juice into the batter. This adds a bright, fragrant citrus note that balances the sweetness.
✔ Honey or Maple Drizzle – After the cake cools, drizzle a little honey or maple syrup over the top. It enhances flavor naturally, adds a subtle shine, and gives the cake a homemade bakery touch.
Best Variations
➤ Chocolate Raspberry Cake – Add unsweetened cocoa powder to the batter for a deep chocolate flavor. Mix in chocolate chunks or chips so that every bite has melted chocolate pockets. Top with fresh raspberries or a chocolate ganache for a rich, decadent version.
➤ Vanilla Almond Raspberry Cake – Swap part of the vanilla for almond extract to give the cake a warm, nutty aroma. Sprinkle slivered or chopped almonds on top before baking. The almonds add crunch and a slightly toasted flavor that pairs beautifully with raspberries.
➤ Coconut Raspberry Cake – Fold shredded coconut into the batter for a soft, chewy texture. Lightly toast extra coconut flakes and sprinkle on top after baking. This gives a tropical note that enhances the sweetness of the raspberries.
➤ Lemon Raspberry Cake – Add fresh lemon juice and finely grated zest to the batter. The tangy lemon flavor brightens the cake and balances the sweetness of the berries, making it extra refreshing for summer. A light lemon glaze can be drizzled on top for more flavors.
➤ Layered Raspberry Cream Cake – Slice the baked cake horizontally to create layers. Spread whipped cream or mascarpone filling between the layers and add fresh raspberries. This creates a visually impressive, soft, and creamy cake that feels indulgent but still light and fruity.
Storage Instructions
Allow the summer raspberry cake recipe to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container to keep it moist. Store at room temperature for up to 2 days.
For longer storage, refrigerate the summer raspberry cake recipe for up to 4 days; bring to room temperature before serving for best texture and flavor.
The cake can also be frozen for up to 2 months wrap it in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator or at room temperature before serving.
FAQs About Summer Raspberry Cake Recipe
What kind of raspberries should I use?
Use fresh raspberries when they’re in season for the best flavor. If you use frozen raspberries, pat them dry first so they don’t make the batter too wet.
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can work. Do not thaw them fully before adding, or extra moisture may affect the texture.
How do I prevent the raspberries from sinking in the cake?
Lightly toss the berries in a little flour before folding them into the batter to help them stay evenly distributed.
How long does the cake take to bake?
Baking time is typically around 40–55 minutes, depending on your oven and pan size. Check with a toothpick to make sure the center is done.
Can I add flavor twists to the cake?
Yes. Adding lemon zest or vanilla extract enhances the taste, and you can experiment with almond or citrus notes too.
Conclusion
This summer raspberry cake recipe turned out delicious and full of fresh, fruity flavor. My family really enjoyed it, and their smiles and compliments made me very happy.
The summer raspberry cake recipe was easy to follow, and seeing the cake rise perfectly and stay moist felt like a small, joyful success in baking. I am proud of how it came out and grateful that everyone loved it so much.
I hope to make this summer raspberry cake recipe again soon, experimenting with slight variations while keeping the same soft, tender texture that made it such a hit.
YOU MIGHT ALSO LIKE
7 Grain Wheat Bread – Hearty Delight
Chewy Chocolate Chip Sugar Cookie Recipe
Japanese Roll Cake Recipe | Light And Fluffy
Southern Peach Cobbler Pound Cake Recipe
Homemade Vegan Wheat Bread Recipe
Summer Raspberry Cake Recipe
Equipment
- Mixing bowls
- Whisk or hand mixer
- Rubber spatula
- Measuring cups and spoons
- 20 cm round cake pan
- Baking paper
- Cooling rack
Ingredients Â
- 150 g granulated sugar
- 70 g softened butter regular or dairy-free
- 208 g all-purpose flour
- 2 cups raspberries about 250 g, divided
- 1 teaspoon vanilla extract
- 1 large egg
- 2 g salt ½ teaspoon
- 187 g milk regular or dairy-free
- 5 g baking powder 1¼ teaspoons
- Powdered sugar for dusting
InstructionsÂ
- Start by getting everything ready. Turn the oven on to 180°C so it has time to heat up. Take a round cake pan, place baking paper on the bottom, and lightly grease the sides so the cake doesn’t stick.
- In a mixing bowl, add the softened butter and sugar. Beat them together until the mixture looks light in color and fluffy in texture. This step is important because it helps make the cake soft and airy.
- Next, add the egg and vanilla extract to the bowl. Mix well until everything is fully combined. Pour in the milk slowly while stirring, making sure the batter stays smooth.
- In another bowl, combine the flour, baking powder, and salt. Once mixed, add these dry ingredients to the wet mixture a little at a time. Stir gently and stop as soon as everything comes together to avoid over mixing.
- Carefully fold half of the raspberries into the batter, trying not to crush them. Pour the batter into the prepared cake pan, and then spread the remaining raspberries over the top.
- Place the pan in the oven and bake for about 40 minutes. Check the cake by inserting toothpicks into the center if it comes out clean, the cake is ready. Let it cool before removing from the pan, then finish by dusting the top with powdered sugar before serving.