Name: Summer Raspberry Cake Recipe
Prep time: 18 min
Cook time: 55 min
Total time: 1 h 13 min
Cuisine: American
Ingredients: 3/4 cup granulated sugar; 2 large eggs, at room temperature; 3/4 cup extra virgin olive oil; 3/4 cup whole milk, at room temperature; 1 tsp vanilla extract; 1 3/4 cups (210g / 7.41 oz.) all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 cups frozen or fresh raspberries, do not thaw if frozen; 4.4 oz. (125g) full-fat block cream cheese, softened to room temperature; 60 g unsalted butter, softened to room temperature; 1 3/4 cups powdered sugar; 1 cup fresh raspberries, for garnish

Jump to Recipe· 4.4 from 38 reviews

If you’re craving a dessert that perfectly captures the bright, juicy spirit of the warm months, this Summer Raspberry Cake Recipe is exactly what you need. Bursting with fresh, tangy raspberries and enveloped in a moist, tender crumb, this cake strikes a delightful balance between sweet and tart. The addition of extra virgin olive oil adds a subtle richness and moist texture, while a luscious cream cheese frosting crowns this beauty with smooth, creamy decadence. Whether you’re serving it at a backyard barbecue or as a special treat after dinner, this cake feels like a sunny celebration on every forkful.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, shown in four steps of mixing ingredients. The first image shows two raw yellow egg yolks next to a pile of light brown sugar and some syrup. The second image shows golden oil being poured into a frothy pale yellow mixture with bubbles. The third image displays a smooth, light yellow liquid with swirled texture inside the bowl. The fourth image shows a mound of white flour mixed with a small heap of baking powder on top of the pale yellow liquid batter. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Summer Raspberry Cake Recipe plays a vital role in creating a cake that’s flavorful, tender, and visually stunning. From the rich creaminess of the cream cheese frosting to the vibrant raspberries that lend both bursts of flavor and color, each element is simple yet essential.

3/4 cup granulated sugar: Sweetens the cake while helping it rise and develop a tender crumb.
2 large eggs (at room temperature): Provide structure and richness, ensuring the cake bakes evenly.
3/4 cup extra virgin olive oil: Adds moisture with a subtle fruity undertone, making the cake incredibly soft.
3/4 cup whole milk (at room temperature): Balances the fat and keeps the batter smooth and light.
1 tsp vanilla extract: Infuses warm, aromatic notes that enhance the sweetness of the raspberries.
1 3/4 cups all-purpose flour: The backbone of the cake, providing structure to hold the berries and frosting.
1 1/2 tsp baking powder: Leavens the cake, giving it a wonderful rise and fluffy texture.
1/2 tsp salt: Balances and intensifies all flavors without overpowering the raspberries.
1 1/2 cups frozen or fresh raspberries (do not thaw if frozen): These are the stars, offering juicy bursts and a beautiful pink hue in the cake.
4.4 oz full-fat block cream cheese (softened to room temperature): Essential for that silky, tangy frosting that complements the berries perfectly.
60 g unsalted butter (softened to room temperature): Adds richness and fluffiness to the cream cheese frosting.
1 3/4 cups powdered sugar: Sweetens the frosting to a heavenly smooth finish.
1 cup fresh raspberries: Fresh garnish that adds freshness and a pop of color on top.

How to Make Summer Raspberry Cake Recipe

Step 1: Preheat Oven & Prep Pan

Start by setting your oven to 356ºF (180ºC), the perfect temperature for baking this tender cake thoroughly without drying it out. Preparing your pan right is crucial—line an 8-inch round pan with parchment paper or lightly grease and flour it. This step ensures your cake will release effortlessly with smooth, pretty sides to admire.

Step 2: Mix Sugar and Eggs

In a large bowl, whisk together the granulated sugar and eggs for about 30 seconds with an electric mixer on medium speed. This quick step blends them well, setting the stage for a light, airy texture. Remember to scrape the sides occasionally to keep everything well combined!

Step 3: Add Olive Oil

Slowly drizzle in the extra virgin olive oil while continuing to mix. This slow addition, taking about a minute, helps emulsify the batter so it stays smooth and luxurious, rather than oily or separated.

Step 4: Incorporate Milk and Vanilla

Pour in the whole milk and vanilla extract next, beating just until fully combined. The milk enriches the batter, while the vanilla brings an inviting fragrance that makes your kitchen smell like dessert heaven.

Step 5: Add Dry Ingredients

Sift together the flour, baking powder, and salt then add them to the wet ingredients. Mix for just 15 seconds or until incorporated. Over-mixing here can toughen the cake, so a gentle touch keeps it tender and soft.

Step 6: Fold in Raspberries

Gently fold in the frozen or fresh raspberries, being careful not to break them up too much to avoid turning your batter pink and mushy. This step gives you those gorgeous pockets of raspberry flavor throughout that make this cake so special.

Step 7: Prepare Baking Pan

Pour your vibrant batter into the prepared baking pan, smoothing the top with a spatula. A smooth surface helps the cake bake evenly and makes frosting easier later on.

Step 8: Bake

Bake for 45 to 55 minutes, testing doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs attached. The raspberries’ moisture might extend baking a bit, so keep an eye to avoid drying out this beauty.

Step 9: Cool

Once out of the oven, let the cake sit in the pan for 10 minutes. This helps it firm up for transfer without breaking. Then, carefully move it to a wire rack to cool completely—perfectly cooled cake is key for smooth frosting application.

Step 10: Cream Cheese Frosting

Beat together the softened cream cheese and butter for about a minute until smooth. Gradually add the powdered sugar, beating until light and fluffy. This luscious frosting offers the perfect creamy counterpoint to the tangy raspberries and tender cake base.

Step 11: Frost Cake

Spread your cream cheese frosting evenly all over the completely cooled cake. Top with a handful of fresh raspberries for a bright, elegant finish. Slice, serve, and watch everyone fall in love bite after bite.

How to Serve Summer Raspberry Cake Recipe

A single slice of cake sits on a white plate with delicate designs along the edge, placed on a white marbled surface with a blue and white striped cloth nearby. The cake has two main layers: the bottom layer is a light yellow, moist sponge embedded with bright red raspberries, giving the cake a textured and juicy look. The top layer is a thick, creamy off-white frosting that covers the slice evenly. On top of the frosting are six vibrant, fresh raspberries, arranged in a small cluster, with one raspberry resting on the plate beside the cake slice. In the background, parts of two other same slices of raspberry cake can be seen slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries are an obvious and beautiful garnish, adding a pop of color and fresh flavor. For an extra touch of elegance, sprinkle some finely chopped mint leaves or a light dusting of powdered sugar. These little touches make this cake feel festive and inviting.

Side Dishes

This Summer Raspberry Cake Recipe pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to complement the richness. For a refreshing contrast, serve alongside a crisp fruit salad or a tangy lemon sorbet to brighten up the entire dessert experience.

Creative Ways to Present

If you want to wow your guests, serve this cake on a beautiful cake stand or platter with scattered fresh raspberries and edible flowers around it. Alternatively, slice the cake into petite squares and serve on decorative plates with tiny raspberry sauce drizzles. Layering the cake cut into trifles with more cream cheese frosting and berries is a show-stopper too.

Make Ahead and Storage

Storing Leftovers

Keep leftover cake in an airtight container in the refrigerator for up to 3 days. This helps maintain the freshness of the raspberries and the creamy integrity of the frosting while preventing the cake from drying out.

Freezing

For longer storage, wrap the unfrosted cake tightly in plastic wrap and then aluminum foil before freezing. It will keep well for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before applying the cream cheese frosting fresh.

Reheating

Because this cake is best enjoyed cool, reheating is generally not recommended. However, if you prefer it slightly warmed, microwave a slice for 10 to 15 seconds to gently bring out the flavors without melting the frosting.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries add a wonderful natural sweetness and juiciness. Just be gentle folding them in so they don’t break down the batter too much.

Why use olive oil instead of butter in this cake?

Olive oil keeps the cake moist with a subtle fruity flavor and a tender crumb that butter can’t always achieve. It’s a great choice for adding depth and softness without heaviness.

Can I make this cake gluten-free?

Yes, you can substitute a gluten-free all-purpose flour blend in a 1:1 ratio. Just be sure it includes xanthan gum for structure and follow baking times closely as they might vary.

How do I prevent the raspberries from sinking to the bottom?

Gently folding the berries into the batter right before baking helps keep them evenly distributed. Also, using slightly thicker batter and tossing berries in a bit of flour before adding can help suspend them better.

Can I prepare the cake the day before serving?

Definitely! You can bake the cake a day ahead and store it wrapped at room temperature or refrigerated if your kitchen is warm. Just frost the cake just before serving for the freshest look and taste.

Final Thoughts

I truly hope you give this Summer Raspberry Cake Recipe a try—it’s a slice of sunshine wrapped in cake form. Its vibrant raspberry bursts, tender crumb, and tangy cream cheese frosting make it a dessert you’ll want on repeat all summer long. Baking this cake is not just about creating a sweet treat, it’s about savoring those joyful moments where fresh flavors and good company come together beautifully. So preheat that oven and get ready to fall in love!