Easy Raspberry Cake
- By Amy Dong
- Updated Aug. 25, 2024
This Easy 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!
In This Article
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Video: Watch Us Make This Recipe
Why This Recipe Stands Out
If you’ve hung around here at all, you know we love a good home-baked cake, and we’re making this Easy Raspberry Cake on repeat. Here’s why:
- So Easy: This cake is so easy to make that we’re finding ourselves whipping it up on weekdays.
- Secret Ingredient: We use an unexpected secret ingredient to make raspberry cake ultra-tender and boost the protein content: cottage cheese.
- Fresh Berries: Nothing beats fresh, summer berry recipes for dessert.
- Prep Ahead Recipe: This easy raspberry cake chills (and freezes) wonderfully! It’s one of our go-to make ahead breakfasts.
Key Recipe Ingredients
- All-Purpose Flour – There’s no need for cake flour in this recipe; simple all-purpose flour does the job perfectly!
- Granulated Sugar – Granulated sugar sweetens the cake without overpowering the raspberries.
- Eggs – Eggs make the cake hold together and tint the batter a beautiful golden color.
- Cottage Cheese – This secret ingredient creates the moistest, most tender cake you’ll ever taste. Nobody can tell it’s there!
- Butter – We use butter instead of oil for this recipe for best flavor.
- Raspberries – Ripe raspberries are the star of this cake. Make sure you dry them well before using.
Substitutions And Variations
Here’s are some favorite additions and variations to this Raspberry Cake:
- Change the Berries: Feel free to swap the berries for this recipe. We adore baking with blueberries like with this Easy Blueberry Sour Cream Cake. Strawberries also go amazingly with this recipe or in this Strawberry Crumb Cake.
- Add Frosting: While this cake doesn’t require any frosting, feel free to add some. Try slathering on this cream cheese frosting from our Super Easy Carrot Cake or this light and fluffy Stabilized Whipped Cream.
- Serve it with Ice Cream: Easy Raspberry Cake is divine served with a scoop of Easy Vanilla Ice Cream or Easy Chocolate Ice Cream.
Step-By-Step Recipe Instructions
- In a bowl, whisk together dry ingredients. Set aside.
- In a separate bowl, whisk together eggs, cottage cheese, and vanilla.
- Fold dry ingredients into wet ingredients and add melted butter mixing until just combined.
- Fold in all raspberries except for 1/4 cup.
- Pour batter into prepared spring form pan and sprinkle top with remaining raspberries.
- Bake at 350F for 55-60 minutes. Let cool another 30-60 minutes before removing from pan. Enjoy!
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Here are a few tips to make this raspberry cake even easier:
- Prepare Dry Ingredients: Combine the dry ingredients for this recipe several days in advance. Just store in an airtight container at room temperature.
- Refrigerate Cake: Make the entire cake a night in advance. Bake cake as usual and let cool completely before placing in an airtight container and popping it in the fridge. Raspberry Cake will stay fresh for 4-5 days.
- Freeze Slices: This cake also freezes wonderfully. We recommend individually wrapping cooled slices. Then, when you’re ready to enjoy, either let them thaw overnight in the fridge or heat in the microwave.
Commonly Asked Questions
Can I use an 8″ pan for this dish instead?
Yes! You could definitely make raspberry cake with an 8″ pan as well. Just note that the baking time will be slightly longer.
Can I use frozen raspberries for Easy Raspberry Cake?
Absolutely! Frozen raspberries work just fine with this recipe. Treat them just like you would the fresh raspberries. Just note, the cooking time may be a few minutes longer.
What exactly does cottage cheese do for this recipe?
Not only does cottage cheese pack a punch of protein (helping to make this cake a filling breakfast), it also does an expert job at creating a cake with an ultra-tender crumb. The saltiness also helps balance the sweetness of the cake.
What can I use as a replacement for cottage cheese?
Both sour cream and Greek yogurt make excellent replacements for cottage cheese in Easy Raspberry Cake. Just check out our recipe for Blueberry Sour Cream Cake.
Is there a good dairy-free replacement for cottage cheese in this recipe?
Although, we haven’t experimented with a dairy free version of this recipe, we think your best bet for a dairy-free replacement would be full-fat canned coconut milk. If you try it, let us know how it turns out!
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Easy Raspberry Cake
This Easy 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!
Ingredients
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp table salt
- 3 large eggs
- 1 ½ cups cottage cheese
- 1 tsp vanilla extract
- ½ cup salted butter, melted
- 1 cup fresh raspberries, divided
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 – this is 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 from pan.
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.
- Make sure not to skip the parchment paper in your cake pan. It makes all the difference when getting your cake out of the pan.
- Be sure not to overmix ingredients. The cottage cheese will still be lumpy which is totally fine. You won’t even be able to tell it’s in there when it bakes.
- If you really want to splurge, serve Easy Raspberry Cake with a scoop of Easy Vanilla Ice Cream and a generous spoonful of Stabilized Whipped Cream.
Nutrition (per serving)
Calories: 355kcal | Carbohydrates: 46g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 418mg | Potassium: 116mg | Fiber: 2g | Sugar: 27g | Vitamin A: 504IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 2mg
More To Bake And Eat
- White Chocolate Raspberry Scones – These raspberry scones are the perfect treat to kick off the day. There’s no worries about these scones being dry.
- Raspberry Cheesecake – A creamy cheesecake filling swirled with a colorful raspberry sauce sits on a buttery, chocolate crust.
- Yogurt Cranberry Poppyseed Cake – This festive cranberry cake is perfect for a holiday dessert, breakfast, or snack. The yogurt makes it extra moist.
- Blueberry Coffee Cake – Bursting with juicy blueberries and warm spices, this coffee cake is a morning favorite in our house.