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!
- 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
- 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.
- Category: breakfast, dessert
- Method: baking
- Cuisine: American
Keywords: raspberry cake