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Easy Fresh Raspberry Cake (9 Ingredients)

This Easy Surprise Raspberry Cake is simply irresistible. It’s simple enough for a weeknight dessert and delicious for weekend brunch. A surprise ingredient makes this cake extra tender!

raspberry cake 4

Easy Raspberry Cake

I’m not kidding about this being a raspberry cake totally manageable for a weekday. It’s true, ’cause that was me a few days ago, and I’m NOT the type to bake cake on a Wednesday night.

But. The sweet tooth came calling and raspberries were on sale. Somewhere in between carpooling the kids to baseball games and getting a {very simple} dinner on the table, I dove for the flour.

Fingers crossed.

raspberry cake 1

Surprise Ingredient Makes Tender Cake

Turns out, you don’t need luck. Just some raspberries, cottage cheese, and basic ingredients you likely already have.

Just checking your listening skills. I said cottage cheese and meant it.

Believe it or not, cottage cheese is the surprise ingredient in this stunning raspberry cake. Don’t worry, it won’t taste anything like cheese, nor will the texture be anything but tender and soft. 

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Breakfast or Dessert, Your Call

Cottage cheese works wonders in this moist and tender raspberry cake. It’s what gives this cake its rich flavor and moistness.

Tip: Cottage cheese ↓ is a terrific substitute for ricotta in all your favorite sweet and savory recipes.

For breakfast or dessert, break out this  cake for dessert with friends {or just for yourself.} Feel free to grab a cup of your favorite coffee or tea. Better yet, whip out your ice cream scoop and some vanilla bean ice cream. Not required, but always appreciated.

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This easy raspberry cake can be made ahead of time and allowed to cool overnight. It keeps well at moderate room temperature or covered and chilled, if you prefer.

Here’s to raspberry cake for breakfast. Raspberry cake for dessert. Ice cream recommended.

Fork completely optional.

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More to Bake and Eat:

Easy Surprise Raspberry Cake

5 from 11 ratings
This Easy Surprise Raspberry Cake is simply irresistible. It's simple enough for a Tuesday night dessert and perfect for weekend brunch. The surprise ingredient makes this cake extra tender!
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Servings: 8

Ingredients  

Instructions

  • Preheat oven to 350F with rack on lower middle position. Line a 9-inch cake pan with parchment paper. Lightly grease the paper and set aside.
  • In a bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  • In a separate bowl, whisk together the eggs, cottage cheese, and vanilla (easier to do in a stand mixer, if you have one.) The cottage cheese will remain lumpy, which is fine. Use a rubber spatula to fold dry flour mixture into the wet egg mixture. Fold in the melted butter. Gently fold in most of the raspberries, reserving 1/4 cup.
  • Use rubber spatula to carefully spread batter into the greased/lined cake pan evenly. Place the remaining 1/4 cup raspberries over the top and lightly press them in just a bit.
  • Bake 55-60 minutes or just until toothpick inserted in center comes out with a few tender crumbs attached (not completely clean.) Let cake cool at room temp 30-60 minutes before removing.

Notes

Cake is delicious when made ahead. If you bake it a day ahead of time, simply wrap airtight and store at moderate room temp. Can also be frozen in airtight container for a couple of weeks.

Nutrition

Calories: 357kcal | Carbohydrates: 48.1g | Protein: 9.5g | Fat: 14.6g | Saturated Fat: 8.4g | Trans Fat: 0.5g | Cholesterol: 105.3mg | Sodium: 324.2mg | Fiber: 1.7g | Sugar: 27.5g
Course: Breakfast, Dessert
Cuisine: American
Method: baking

Did you make this?

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Recipe Rating




16 comments

    • Heidy
    • 5 stars

    This Raspberry cake recipe was so fabulous! I sincerely am glad I found it on Pinterest. We made it for our friends on Friday, and they even said it was awesome. I love when guests are happy! Have a great day.

    • Lisa
    • 5 stars

    I never know about cottage cheese in a cake until I saw this recipe. And I can’t refuse a piece of cake with raspberries!

    • Jacqueline Debono
    • 5 stars

    Being Italian, my hubby loves something sweet for breakfast. so, I’m sure he’ll really be happy with this raspberry cake. Plus, we have raspberries in the garden so am bookmarking this recipe to make once they are ripe!

    • veenaazmanov
    • 5 stars

    Love this delicious Raspberry Cake recipe. Would love to make it for my next Tea Time Party.

    • Annie
    • 5 stars

    Easy and cake in the same sentence? Sign me up! I’ll be making this on repeat with fresh raspberries from my garden this summer!

    • Heather
    • 5 stars

    This cake is perfect for summer! Love how easy and simple is it to make too.

    • Veronika
    • 5 stars

    This cake was amazing! It disappeared way too quickly haha. You can’t taste the cottage cheese but it made it perfectly soft and tender.

    • Freya
    • 5 stars

    I love a cake that you can rustle up mid week and this raspberry cake was so delicious, and perfect served warm with ice cream!

    • Sharon
    • 5 stars

    I love recipes that use fresh, not frozen, berries. This cake is the perfect snack cake to make any time of the week for a quick dessert.

    • Colleen
    • 5 stars

    The cottage cheese in this raspberry cake makes the cake so moist and delicious. I will definitely be making it again!

    • Rebecca
    • 5 stars

    This cake is so delicious and easy! Also less dense than some other recipes I’ve tried. Admittedly I swapped out 1 cup of the cottage cheese with raspberry and vanilla yogurt. Topped with a whipped chocolate frosting for a bday and there was none of this cake left! Will definitely use this base to make other berry cakes in the future!

      • chewoutloud

      Awesome, Rebecca! Thanks for coming back to let us know you all enjoyed this cake 🙂 🙂 🙂

    • MaBang ssi

    i will try it soon *^*

      • chewoutloud

      Hope you love it 🙂

    • Cooks and Kid

    This looks great. I like the lactose free spin on it. Thank you for sharing.
    Regards,
    Phillip
    Cooks and Kid
    http://www.cooksandkid.com
    Twitter and instagram: @cooksandkid

      • chewoutloud

      Yes! It’s seriously SOOO good and a bonus for anyone sensitive to lactose! We gobbled this up in a day 🙂 Thanks for coming over!

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