Description
This Summer Raspberry Cake is a moist and tender dessert bursting with fresh raspberry flavor, topped with a luscious cream cheese frosting and garnished with fresh raspberries. Perfect for warm weather gatherings, this easy-to-make cake features a delicate crumb and the subtle richness of olive oil, balanced by the tangy sweetness of raspberries.
Ingredients
Cake
- 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
Cream Cheese Frosting
- 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
Instructions
- Preheat Oven & Prep Pan: Set your oven to 356ºF (180ºC). Line an 8-inch round baking pan with parchment paper, or grease it with soft butter and dust lightly with flour to ensure smooth cake sides.
- Mix Sugar and Eggs: In a large mixing bowl, use an electric hand mixer or stand mixer with the paddle attachment to beat sugar and eggs on medium speed for 30 seconds until well combined, scraping down the sides as needed.
- Add Olive Oil: With the mixer running on medium speed, slowly drizzle in the extra virgin olive oil in a steady stream over about 1 minute to emulsify the mixture completely.
- Incorporate Milk and Vanilla: Pour in the whole milk and vanilla extract, then beat for about 15 seconds until everything is well combined.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet mixture. Mix just until incorporated, about 15 seconds, taking care not to over-mix to avoid a dense cake texture.
- Fold in Raspberries: Gently fold in the fresh or frozen raspberries, being careful not to over-mix so the berries remain intact and distribute evenly.
- Prepare for Baking: Pour the batter into the prepared pan and smooth the top with a spatula for an even surface.
- Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Note that moisture from the raspberries may extend baking time slightly.
- Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Cream Cheese Frosting – Mixing: In a large bowl, beat the softened cream cheese and butter with an electric mixer on medium speed for 1 minute until smooth, scraping down the bowl sides as needed.
- Add Sugar: Sift in the powdered sugar and beat on medium-high speed for 40 seconds until the frosting is well combined and lightened.
- Frost Cake: Spread the cream cheese frosting evenly over the cooled cake. Decorate the top with fresh raspberries. Slice, serve, and enjoy your delicious summer treat!
Notes
- Ensure eggs and milk are at room temperature for a smoother batter and better texture.
- Do not thaw frozen raspberries before folding into the batter to prevent excess moisture.
- Gently fold raspberries to avoid breaking them and coloring the batter too much.
- If you do not have an 8-inch round pan, a similar-sized cake pan will work but adjust baking time accordingly.
- Store leftover cake refrigerated due to cream cheese frosting and consume within 3-4 days for freshness.
- This cake pairs beautifully with a cup of tea or light dessert wine.
- Prep Time: 18 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
