Raspberry Cake

Fresh raspberries, a soft pink crumb, and creamy layers of frosting — this raspberry cake feels like pure happiness on a plate.

It’s rich without being heavy, sweet but not too sweet, and every bite is packed with real berry flavor.

I made this cake after a weekend trip to the farmers market when I came home with way more raspberries than I planned.

I wanted something that felt a little special but still fun and playful — not too fancy, just something that makes everyone smile the second you slice into it.

The cake is soft, moist, and full of fresh raspberry goodness from inside out. The buttercream is silky and fruity, and the fresh berries on top make it even prettier.

It’s the kind of cake you want to bake when you feel like doing something that feels a little extra — not rushed, not everyday — something you’ll remember later.

This isn’t just a “throw it together” cake. It’s the kind you take your time with — layering, frosting, decorating — and you’ll be so glad you did.

Every part of it, from the first whiff of the batter to the last bite of fluffy cake and creamy frosting, feels like a little reward.

Table of Contents

Raspberry Cake Recipe

Ingredients

For The Cake

2 ½ cups (315g) all-purpose flour, sifted
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (226g) unsalted butter, room temperature
1 ¾ cups (350g) granulated sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract
½ tsp almond extract
¾ cup (180ml) full-fat buttermilk, room temperature
½ cup (120ml) raspberry puree (strained to remove seeds)
½ cup (120ml) fresh raspberry juice (blend and strain fresh raspberries)
2–3 drops pink gel food coloring (optional, but recommended for vibrant color)

For The Raspberry Buttercream

1 ½ cups (340g) unsalted butter, room temperature
5 cups (625g) powdered sugar, sifted
¼ cup (60ml) raspberry puree (strained)
2 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt

For The Assembly And Decoration

¾ cup fresh raspberries (plus extra for topping)
White buttercream for exterior piping (optional, but creates the two-tone look)
Extra powdered sugar (for slight dusting if desired)

Instructions

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Lightly grease and dust the sides with flour.
In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until light and fluffy, about 4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.
Add in vanilla extract and almond extract; mix to combine.
In a separate jug, whisk together buttermilk, raspberry puree, and raspberry juice. Add the pink food coloring here if using.
With the mixer on low speed, alternate adding the dry ingredients and the wet mixture to the butter mixture, starting and ending with dry. Mix until just combined—do not overmix.
Gently fold fresh raspberries into the batter by hand using a silicone spatula.
Divide batter evenly among the prepared pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
Allow cakes to cool in pans for 10 minutes, then invert onto wire racks to cool completely.

Prepare The Buttercream

Beat butter on medium-high speed until creamy and pale, about 3–4 minutes.
Add sifted powdered sugar one cup at a time, beating well after each addition.
Pour in strained raspberry puree, vanilla extract, and salt. Beat until fluffy.
Add heavy cream one tablespoon at a time until a soft, spreadable consistency is achieved.
Reserve 1 cup of plain white buttercream (optional) for final exterior piping and set aside.

Assemble The Cake

Place one cake layer on a serving plate or cake board. Spread an even layer of raspberry buttercream across the top.
Repeat with the second and third layers, ensuring the cake is level.
Apply a thin crumb coat of raspberry buttercream around the entire cake and chill for 20 minutes.
Frost the entire cake with a final thick layer of pink raspberry buttercream, smoothing the sides and top neatly.
Using a piping bag fitted with a large round or star tip, pipe swirls or ropes of the reserved white buttercream around the top edge of the cake for contrast.
Decorate the top generously with fresh raspberries, pressing them gently into the frosting.

Serve

Slice with a clean, sharp knife (wiping between cuts for a clean presentation) and serve slightly chilled or at room temperature with coffee, tea, or sparkling raspberry lemonade for a beautiful pairing.

Helpful Tips For Making The Best Raspberry Cake

These tips are written to make sure your raspberry cake turns out soft, flavorful, and beautiful every time:

Use strained raspberry puree only: Always strain the raspberry puree through a fine mesh sieve before adding it to the batter and frosting. This removes seeds and keeps the cake smooth, not gritty.
Don’t overload the batter with raspberries: Adding too many whole raspberries can make the cake heavy or soggy. Stick to the amount given in the recipe for the best balance.
Dry the raspberries before folding: After washing fresh raspberries, pat them completely dry with paper towels. Extra water will cause the berries to sink to the bottom and make the cake too wet.
Use buttermilk for a soft crumb: Buttermilk keeps the cake soft and tender. If you don’t have it, make your own by mixing regular milk with a little lemon juice or vinegar and letting it sit for 5 minutes.
Color the batter lightly: Use just a small amount of pink gel food coloring if you want a vibrant pink color. Too much food coloring can change the taste or texture.
Bake immediately after mixing: Don’t let the batter sit around after adding the baking powder and baking soda. Bake it right away for the fluffiest result.
Level your cakes before stacking: If the cake layers are domed on top after baking, gently trim the tops with a serrated knife. This makes the layers even and prevents the cake from leaning.
Chill the cake before final frosting: After applying a thin crumb coat, chill the cake in the fridge for 20–30 minutes. It makes final frosting much smoother and cleaner.

Raspberry Cake Variations

If you feel like changing up the flavor a little, here are some tasty ideas you can try while keeping everything suitable for everyone:

Lemon Raspberry Cake: Add one tablespoon of fresh lemon zest into the batter and a tablespoon of lemon juice into the frosting for a bright and zesty flavor.
Almond Raspberry Cake: Increase the almond extract slightly to 1 teaspoon for a stronger nutty flavor that pairs beautifully with raspberries.
Chocolate Raspberry Cake: Replace one-third of the flour with unsweetened cocoa powder for a rich chocolate and raspberry combination.
Coconut Raspberry Cake: Swap half of the buttermilk with canned coconut milk and sprinkle shredded coconut on top after frosting.
Orange Raspberry Cake: Add a tablespoon of orange zest into the cake batter and a teaspoon of orange juice into the buttercream for a sweet citrus twist.
Rose Raspberry Cake: Add a drop of food-grade rose water into the frosting for a delicate floral flavor that matches the berries wonderfully.

How To Make Raspberry Cake Gluten-Free?

You can easily make this raspberry cake gluten-free without losing its soft, fluffy texture. Here’s what you need to know:

Use a gluten-free all-purpose flour blend: Choose a high-quality gluten-free flour that is made for baking and contains xanthan gum or guar gum for structure.
Measure flour carefully: Use a kitchen scale if possible to avoid using too much flour, which can make the cake dry.
Let the batter rest: After mixing, let the batter sit for about 10 minutes before baking. This helps hydrate the gluten-free flour and improve texture.
Check for doneness earlier: Gluten-free cakes sometimes bake a little faster, so start checking a few minutes before the normal baking time.

How To Store Raspberry Cake?

Keeping your raspberry cake fresh is simple with the right storage tips:

Room Temperature: If you will eat the cake within a day, you can cover it with a cake dome or wrap it lightly in plastic wrap and leave it at cool room temperature.
Refrigerator: For longer freshness, store the cake in the fridge. Wrap it in plastic wrap or place it in an airtight container. It will stay fresh for up to 4–5 days.
Freezer: You can freeze the cake for up to 2 months. Wrap each slice tightly in plastic wrap and then in aluminum foil. Thaw in the fridge overnight before serving.
Keep it away from strong smells: Since the cake is light and fruity, it can absorb other fridge smells easily, so keep it sealed well.

Always let chilled cake sit out for about 20 minutes before serving so the buttercream softens slightly and the flavors taste even better.