Summer Raspberry Cake Recipe: Bakery Cook

Summer is the perfect time for fresh raspberries, and what better way to enjoy them than in a delicious cake?

This summer raspberry cake recipe is easy to make and produces a moist, fluffy cake with a delicious raspberry flavor.

The cake is topped with a simple lemon glaze, which adds a touch of sweetness and acidity.

This summer raspberry cake recipe creates a moister, denser layer of raspberries on top of your favorite vanilla cake batter.

The raspberries are not cooked, which preserves the fresh-picked flavor of summer. When you cut into this rich vanilla cake recipe, you will get a treat loaded with raspberry goodness.

How To Prepare?

Preparation Time: 15 minutes

Baking Time: 45 minutes

Total Time: 1 hour

Yield: 8 servings

Equipment You’ll Need:

  1. 8-inch round cake pan
  2. Mixing bowls
  3. Hand mixer or whisk
  4. Measuring cups and spoons
  5. Parchment paper


Ingredients Need
Ingredients Need

For the Cake:

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk

For the Raspberry Topping:

  • 2 cups fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Step-by-Step Instructions:

1. Cream Butter and Sugar:

  • In a mixing bowl, cream the softened butter and sugar until light and fluffy.

2. Add Eggs and Vanilla:

  • Beat in the eggs one at a time and add the vanilla extract. Mix until well combined.

3. Mix Dry Ingredients:

  • In a separate bowl, whisk together the flour, baking powder, and salt.

4. Combine Wet and Dry Ingredients:

  • Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients.

Raspberry Topping:

5. Prepare the Raspberry Topping:

  • In another bowl, gently toss the fresh raspberries with sugar and lemon juice. Set aside.


6. Preheat and Grease:

  • Preheat your oven to 350°F (175°C). Grease the bottom and sides of your 8-inch round cake pan. Line the bottom with parchment paper.

7. Layering:

  • Pour the cake batter into the pan and spread it evenly. Then, evenly distribute the raspberry topping on top of the cake batter.

8. Bake:

  • Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean.
Ingredients Mixer
Ingredients Mixer

Nutrition Facts 0f Summer Raspberry Cake Recipe

Fat10.1 g
Total Carbs53.5 g
Protein5.5 g
Sodium260 mg
Potassium234 mg
Sugar47.4g (1g added)

Can I Make This Cake Gluten-Free?

Yes, you can make this cake gluten-free by using a gluten-free flour blend in place of the all-purpose flour.

Be sure to use a blend that contains xanthan gum, as this will help to give the cake structure.

You may also want to add 1/4 teaspoon of baking powder to the batter, as gluten-free flours can be denser than all-purpose flour

What Type Of Pan Can I Use?

You can use a variety of pans to bake this cake, but a 9-inch round cake pan is the most ideal.

This size pan will give you a nice, even cake that is easy to frost. You can also use a 9×9 inch square pan or a 9×13 inch rectangular pan, but the cake will be thinner and may take longer to bake.

How Do I Get This Cake Out Of The Pan?

To get the cake out of the pan, follow these steps:

Let the cake cool completely in the pan. This will help prevent it from sticking.

Run a butter knife around the edge of the pan to loosen the cake.

Place a serving plate over the pan and invert them both.

Gently tap the bottom of the pan to release the cake.

If the cake is still stuck, use a butter knife to carefully loosen it from the bottom of the pan.

What Can I Serve This Summer Raspberry Cake With?

Here are some ideas for what you can serve with summer raspberry cake:

1. Ice cream or whipped cream: This is a classic pairing for cake, and it’s especially delicious with raspberry cake. You can use vanilla ice cream, whipped cream, or even a flavored ice cream or whipped cream, such as lemon or raspberry.

2. Fresh berries: Fresh berries are another great way to enjoy raspberry cake. You can top the cake with raspberries, strawberries, blueberries, blackberries, or a mix of berries.

3. Powdered sugar: Dusting the cake with powdered sugar is a simple but elegant way to serve it.

4. Lemon glaze: A lemon glaze can add a touch of tartness and sweetness to the cake.

5. Chocolate sauce: Chocolate sauce is another delicious topping for raspberry cake. You can use store-bought chocolate sauce or make your own.

6. Custard: Custard is a rich and creamy dessert that pairs well with raspberry cake. You can use vanilla custard, chocolate custard, or even a flavored custard, such as raspberry or lemon.

7. Coffee or tea: Coffee or tea is a refreshing beverage to serve with raspberry cake. You can serve it hot or cold.

Can I Add Other Berries To This Cake?

Yes, you can definitely add other berries to this cake. In fact, it’s a great way to use up any leftover berries you have on hand. Here are a few tips:

  • Use a variety of berries for a more complex flavor.
  • If you’re using berries that are more tart, such as blackberries or cranberries, you may want to add a little extra sugar to the batter.
  • If you’re using berries that are more delicate, such as strawberries or raspberries, be careful not to overmix the batter, or the berries will break down.

How To Serve Of Summer Raspberry Cake Recipe?

1. To eat, place the cake on a plate and cover it with plastic wrap or foil to keep it from sticking while frozen. Unwrap and cut up or eat as is.

2. You can also add the mixture to an ice cream maker and freeze. Ice cream can be eaten directly out of the maker without further processing.

3. serve the summer raspberry cake recipe with ice cream, whipped cream, or sprinkle with powdered sugar.

4. You can also serve it with vanilla or chocolate ice cream.

Frequently Asked Question

Can I freeze leftover cake?

Absolutely! You can freeze this cake for up to three months. Be sure to wrap it tightly in plastic wrap and aluminum foil.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. Simply bake the cake as directed, then let it cool completely. Wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 3 days. When you’re ready to serve, frost the cake and enjoy!

Can I freeze this cake?

Yes, you can freeze this cake. Simply bake the cake as directed, then let it cool completely. Wrap the cake tightly in plastic wrap and then in aluminum foil. Place the cake in the freezer for up to 3 months. When you’re ready to serve, thaw the cake overnight in the refrigerator. Then, frost the cake and enjoy!


Peach Cobbler Pound Cake is a harmonious blend of two beloved Southern desserts that will captivate your taste buds.

This cake is perfect for any occasion, from family gatherings to afternoon tea. So, the summer raspberry cake recipe is a portion of super delicious and healthy food for you to eat.

It has very good ingredients, which help provide a lot of nutrients. It will make your body fit with good blood circulation. This food will always keep your body cool from the inside.

Eating summer raspberry cake recipes regularly will protect you from all types of diseases. You can eat this cake with your family.