Raspberry Cake

"This is a moist one layer cake that makes a stunning presentation. The raspberries topping the cake hold their shape and position when the cake bakes. I've also made this cake using blackberries and it's just as pretty and delicious, either as a coffee cake or a dessert cake."
photo by a food.com user photo by a food.com user
Ready In:
1 9x9 inch cake




  • *Note:if using frozen raspberries, thaw them on paper towels for 3 hours before putting them on cake batter.
  • Preheat oven to 350°; grease a 9"x9" baking pan.
  • Cream butter and 3/4 cup sugar; add the egg and beat well; mix the flour, baking powder, baking soda and salt together; alternate adding dry mixture and buttermilk to creamed mixture.
  • Pour into baking pan and cover with the raspberries, starting in the center; place berries, point up, in concentric circles until cake is covered (berries will hold their shape and position as the cake bakes); sprinkle with the remaining 1/4 cup sugar.
  • Bake 45-50 minutes or until toothpick comes out clean; serve with a dollop of whipped topping or whipped cream on the side.

Questions & Replies

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  1. No clue what I did wrong here. Maybe filled the cake pan too full? While baking, the batter closed in and completely covered the beautifully decorated raspberries on top of the cake. It was like a tidal wave but the batter did not run over the sides so I dont think I really over filled the cake tin. No visible berries after the tidal wave!. After 45 minutes @350 still not cooked completely. Took it out after 55 minutes. My cake has turned out more like a raspberry cobbler type of dessert. However, all being said it was delicious and I served it like a cobbler with ice cream. However that was not what I had in mind when I attempted the cake. I must have made a huge error someplace along the line........I am rating it a 2 but admit that it tasted great but it is not one that I will attempt again- unless someone could tell me what they think might have gone wrong here. Followed recipe to the letter ( at least I think I did) A disappointment for me.
  2. This cake was phenomenal! I cannot believe how moist it was! I really believe that the buttermilk made the difference! It was not too sweet but a perfect light dessert! The cake batter did overtake the berries, but I didn't mind it. This cake was easy to make and a crowd pleaser! I will definitely make this again.
  3. I made this cake this morning, it was awesome! Just the right balance between berries and cake. After reading the reviews and the mention of the cake being a tad dry, I added 4 teaspoons of vanilla yogurt to the batter. Thank you soooo much for sharing, I'll be making this again.(and again)
  4. Maybe I didn't use enough raspberries, but my cake rose around and covered some of my berries, so my pretty design didn't end up mattering so much. I liked the fact that the berries were on top, which is a nice change from cakes/breads with berries just mixed in and more simple than an upside-down cake (at least in terms of clean-up and storage!). The cake had good flavor, but was a smidge dry, which did balance as the berries were quite moist and juicy. Overall, a very nice cake and not too unhealthy as far as cakes go. Thanks!
  5. This was a great cake! Used fresh raspberries from my garden and added an extra 1/2 cup or so. Also substituted 1 cup of whole wheat flour for the white. Will try this with Splenda next time.


I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
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