This homemade raspberry cake features a moist, springy sponge subtly flavored with real raspberry puree. It looks like something from a bakery, yet it’s straightforward to prepare at home. Made from scratch with fresh raspberries for a bold, natural fruit flavor, the two 8-inch layers are filled and finished with a smooth white chocolate frosting. The result is a vibrant combination of raspberry and white chocolate that’s perfect for birthdays, special occasions, or a cozy Sunday dessert.
This post was originally published in September 2018 and has been updated with clearer instructions and new photos. The recipe itself has not changed.
Clarissa commented: “I wanted to make a raspberry cake to use up some of the black raspberries we grow every summer. I was a little unsure clicking on this recipe because it had only a couple of ratings, but the cake was absolutely worth it.”
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This raspberry cake is best when you have several hours to bake and decorate. If you need a quicker raspberry dessert, consider raspberry almond cake, raspberry cupcakes, or lemon raspberry cupcakes.
When I set out to create this recipe in 2018, I wanted a cake made with genuine raspberries — not just a boxed cake with berries folded in, not a gelatin-style cake, and not a cake relying heavily on lemon. I wanted a real, raspberry-first layer cake. After testing and refining the batter and the puree, this version delivers a clean, bright raspberry flavor in every bite.
Why can raspberry cake turn grey or bluish?
During testing I discovered that although the raspberry puree is a deep red, once mixed into the batter and baked it can sometimes turn an unappetizing grey or bluish color. This happens because raspberries contain pigment compounds called anthocyanins that react with baking soda and other alkaline ingredients, changing color during baking. If appearance is a concern, a touch of red or pink gel coloring in the batter will restore a fresh, rosy tone.
Ingredient and testing notes
I began with a favorite vanilla cake as the base, then reduced fresh raspberries into a concentrated puree to fold into the batter. Early tests produced a decent cake, but it lacked the intensity and lightness I wanted. To improve texture and flavor I swapped in cake flour instead of all-purpose flour and used egg whites rather than whole eggs. I also increased the amount of raspberry puree and reduced it longer on the stove to deepen the flavor. Those adjustments produced a lighter crumb and a more pronounced raspberry profile.
Scroll to the printable recipe card below for the full ingredient list and step-by-step directions.
Raspberries — The raspberry puree works well with either frozen or fresh berries. For layering between the cakes and for garnish, use fresh raspberries so they keep their shape and texture. After cooking, I recommend passing the puree through a fine mesh strainer to remove seeds for a silky finish.
Egg whites — Cold eggs separate more easily. After separating, let the whites come to room temperature along with the butter and milk for even mixing.
Milk — This recipe works well with 1% milk, buttermilk, or even kefir depending on the tang and richness you prefer.
Almond extract — Just a small amount adds a pleasing note that complements raspberries and white chocolate. It can be omitted if you prefer.
How to make it — step by step
Make the raspberry puree by combining 12 ounces of raspberries with 2–3 tablespoons of granulated sugar in a small saucepan. Cook over low heat and reduce for about 45 minutes, stirring occasionally, until thickened.
For a smooth puree, push the cooked berries through a fine mesh sieve to remove the seeds. Set aside to cool. The puree can be made up to three days ahead and refrigerated.
Preheat your oven to 325°F and prepare two 8-inch round cake pans: butter, line with parchment, butter again, and dust lightly with flour.
Cream the butter and sugar with a drop or two of red or pink gel coloring if you want a rosier crumb. Add the egg whites in two additions, scraping the bowl as you go. Finish with vanilla and a touch of almond extract.
With the mixer on low, alternate the dry ingredients and milk in three additions, beginning and ending with the dry. Fold in the cooled raspberry puree gently to avoid overmixing.
Divide the batter evenly between the two prepared pans and bake 30–35 minutes, until the tops are lightly browned and a toothpick comes out mostly clean. Cool in the pans for 10–15 minutes, then turn out onto a wire rack to cool completely.
The recipe card below includes directions for a white chocolate Swiss meringue buttercream. If you need more guidance for Swiss meringue buttercream, reference a Swiss meringue buttercream guide for troubleshooting tips.
Simple decoration for this raspberry cake
Once the layers are completely cool, level the tops if necessary. Place one layer on your serving plate or cake stand and spread about 1 cup of white chocolate buttercream over it. Arrange fresh raspberries on the frosting, pressing gently so they nestle into the buttercream. Top with the second layer, placing it topside down so the flattest top becomes the cake top.
Apply a thin crumb coat of frosting to lock in crumbs, then chill the cake for 30 minutes. After it’s chilled, finish frosting the cake with the remaining buttercream, smoothing the sides and top. Pipe decorative swirls around the top edge if desired and garnish with extra fresh raspberries. A large star tip (like a Wilton 1M) works beautifully for simple swirls.
The finished cake is tender and springy, bursting with real raspberry flavor balanced by a silky white chocolate Swiss meringue buttercream. It delivers the fresh, fruity taste I set out to capture.
If you make this cake, please come back and leave a review and star rating. I read every comment and love hearing about your results. Happy baking!
If you make this recipe (or any recipe from this site), please return and leave a review and a ⭐️⭐️⭐️⭐️⭐️ rating. I read every comment and appreciate your feedback!
Recipe
Simple Homemade Fresh Raspberry Cake
A moist raspberry cake made with fresh puree and finished with a white chocolate Swiss meringue buttercream. Flavorful and elegant, yet made from scratch.
Ingredients
Raspberry Puree
- 12 oz raspberries, fresh or frozen
- 2–3 tablespoons granulated sugar (adjust to taste)
Raspberry Cake
- 2 cups cake flour, sifted (236g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsalted butter, room temperature (226g)
- 1 ⅓ cups granulated sugar (267g)
- 3 extra-large egg whites (or 4 large), room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ⅔ cup milk, room temperature (158 mL)
White Chocolate Swiss Meringue Buttercream
- 8 ounces quality white chocolate, melted and cooled (226g)
- 5 extra-large egg whites (or 6 large)
- 1 cup granulated sugar (200g)
- ½ teaspoon kosher salt
- 1½ cups unsalted butter, room temperature (339g)
- 6 ounces fresh raspberries for between the layers and garnish (optional)
Instructions
For the cake
- Combine raspberries and sugar in a small saucepan. Cook over low heat, stirring occasionally, until reduced to a thick puree, about 45 minutes. Strain if you prefer a seedless puree. Cool before using. The puree can be made up to three days ahead and refrigerated.
- Preheat the oven to 325°F. Prepare two 8-inch round pans: butter, line with parchment, butter again, and lightly flour.
- Whisk together sifted cake flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar on medium-high until light and fluffy, about 5 minutes. Add a drop or two of gel coloring if you want a pinker crumb. Add egg whites in two additions, scraping the bowl between additions. Mix in vanilla and almond extracts.
- On low speed, alternate adding the dry ingredients and milk in three additions, beginning and ending with the dry. Gently fold in the cooled raspberry puree, taking care not to overmix.
- Divide the batter evenly between the prepared pans. Bake 30–35 minutes, until the tops are lightly browned and a tester comes out mostly clean. Cool in pans on a rack for 10–15 minutes, then turn out to cool completely.
For the buttercream
- Wipe your mixing bowl and whisk with vinegar or lemon juice to ensure they are grease-free.
- Melt the white chocolate in a double boiler and let it cool while you prepare the meringue.
- Whisk the egg whites, sugar, and salt in a heatproof bowl over simmering water until warm to the touch and the sugar is dissolved (about 3 minutes). Remove and whip on high until cooled and stiff peaks form, about 10 minutes.
- Switch to the paddle attachment, reduce speed to medium, and add the butter one tablespoon at a time until fully incorporated. Once the butter is fully incorporated, add the cooled melted white chocolate and beat until light and smooth. If the buttercream appears soupy or separated, continue whipping; if needed, chill briefly and re-whip.
Assemble the cake
- Level the cake layers if necessary. Place one layer topside up on your cake board or stand. Spread about 1 cup of buttercream over the layer, then arrange fresh raspberries on the frosting if using.
- Top with the second layer, placing it topside down. Apply a thin crumb coat and chill 30 minutes to set.
- Finish frosting the cake with the remaining buttercream, smoothing the top and sides. Pipe swirls or decorative borders if desired and garnish with extra raspberries.
Notes
- Layers can be baked, cooled, wrapped tightly, and frozen up to two weeks in advance. Thaw before assembling.
- If you prefer not to use almond extract, omit it without other changes.
- If using table salt instead of kosher salt, use half the amount.
- Milk, buttermilk, or kefir all work in this recipe.
- Store leftover cake in the refrigerator for up to 5 days. The cake (frosted) can be frozen up to 2 months; wrap tightly and thaw before serving.
- Serve the cake at room temperature for the best texture and flavor.