Easy Fresh Raspberry Cake (9 Ingredients)

Name: Easy Surprise Raspberry Cake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 1/2 cups all purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 1/4 tsp table salt; 3 large eggs; 1 1/2 cups cottage cheese; 1 tsp vanilla extract; 1/2 cup salted butter (melted); 1 cup fresh raspberries (divided)

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!

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.

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.

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.

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.

More to Bake and Eat:

Easy Surprise Raspberry Cake

5 from 12 ratings

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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:

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 (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.

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