Description
A tender, quick American raspberry cake with a vibrant, fresh berry topping. Perfect for families, this recipe uses a springform pan and dairy-free options for a flavorful, customizable dessert ready in under an hour.
Ingredients
⅓ cup butter, softened (use dairy-free alternative)
¾ cup sugar (granulated or coconut sugar)
1 tsp vanilla extract (pure extract preferred)
1 whole egg, room temperature
1⅔ cups all-purpose flour or almond flour
¾ cup milk (dairy-free for vegan option)
2 cups raspberries (fresh or frozen)
Instructions
Preheat oven to 350°F (175°C)
Coat a 9-inch springform pan with oil and line the base with parchment paper
Combine 1⅔ cups flour with baking powder and salt (see notes for substitution)
Beat softened butter and ¾ cup sugar until creamy
Add the egg and vanilla extract; mix until emulsified
Alternately blend milk and dry ingredients into the butter-sugar-egg mixture in four cycles, starting and ending with dry ingredients
Scrape the bowl and paddle after each addition
Fold in 1 cup roughly chopped raspberries into the batter
Pour the batter into the prepared pan and arrange the remaining whole raspberries on top
Bake for 25–30 minutes until a toothpick comes out clean; cool for 20–30 minutes
Top with powdered sugar and a non-alcoholic dairy-free vanilla cream before serving
Notes
Use a kitchen scale to measure flour precisely for consistency
Adjust oven temperature after placing the cake inside for even baking
Wrap the cooled cake in cling film to prevent it from drying
For a variation, use a pre-made or sous chefs’ raspberry tart base as an alternative foundation
- Prep Time: 20
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (of 8–10)
- Calories: 190
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg