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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.

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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.

raspberry cake lactaid 2

More to Bake and Eat:

Did you make this?

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raspberry cake

Easy Surprise Raspberry Cake

5 from 13 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 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Author: Amy Dong



  • 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.


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 (per serving)

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
5 from 13 votes (1 rating without comment)

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Recipe Rating


    • Ashley
    • 5 stars

    I make this cake so often that I had to leave a review. This cake is wonderful, such a lovely texture with the cottage cheese just adding a nice density to it that sets it apart from regular cakes. It’s not too sweet either so perfect for kids and adults.

      • Amy Dong

      That’s the best kind of review – thank you, Ashley!!

    • Peg

    This looks delicious! I’m thinking of making it but raspberries aren’t in season, so want to substitute
    Variation 1: drained canned cherries
    Variation 2: zest and juice of an orange. Maybe cut the sugar and add 2 tbsp of marmelade


      • Amy Dong

      The cherries should work beautifully. Orange might be trickier, as it will change the liquid ratio. Enjoy!

        • Peg Duncan

        I sectioned the oranges and removed the pith and membrane. Added orange zest. It’s in the oven, and we’ll see how it turns out. It’s about halfway done, but all I can smell at the moment is vanilla.

    • 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.

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