Easy Surprise Raspberry Cake

5 from 11 reviews

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 hour 10 mins

Yield: 8 1x


  • 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


  1. 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.
  2. In a bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.


  • Serving Size: 1
  • Calories: 357
  • Sugar: 27.5 g
  • Sodium: 324.2 mg
  • Carbohydrates: 48.1 g
  • Fiber: 1.7 g
  • Protein: 9.5 g
  • Cholesterol: 105.3 mg
  • Author: Chew Out Loud
  • Category: breakfast, dessert
  • Method: baking
  • Cuisine: American

Keywords: raspberry cake