Using fresh fruits in cakes might be my favorite way to celebrate the summer! This recipe for a Summer Raspberry Cake is made from a single layer of vanilla cake covered in homemade sweet raspberry buttercream.
This recipe is super simple to make, single layer cakes are ideal for newbie bakers who aren’t sure how to frost the sides of a cake yet! So, make this delicious cake recipe when you’re having friends over to enjoy the warmer weather or for a special occasion.
If you love using fruits in bakes try out this recipe for Raspberry Cupcakes or this recipe for Raspberry and White Chocolate Loaf Cake.
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Ingredients
To make this recipe you will need the simple ingredients listed below. When baking, always remember to use fresh room temperature ingredients.
- Sunflower oil
- Extra-large eggs
- Granulated white sugar
- All-purpose flour
- Baking powder
- Salt
- Whole milk
- Vanilla extract
- Fresh raspberries
- Lemon juice
- Castor sugar
- Powdered sugar
- Unsalted butter
Sunflower oil – for this recipe I recommend using sunflower oil, but you can also use any other neutral-tasting vegetable oil.
Extra-large eggs – for this recipe I have used extra-large eggs. These eggs weigh about 56 grams out of their shell. If you don’t have extra large eggs, rather weigh the eggs you do have and then work out if more eggs need to be added. Always use room-temperature eggs when baking.
All-purpose flour – for this recipe you will need AP flour or cake flour.
Raspberries - Try using fresh raspberries for this recipe, but frozen raspberries will also work. Just remember they have a higher water content so they will need to cook for longer.
See the recipe card for quantities
Instructions
Follow the instructions below to make this vanilla raspberry cake. First, you will make the vanilla sponge layer, then the raspberry coulis, and then the raspberry buttercream.
Instructions for the cake layer
STEP 1: Preheat the oven. Preheat the oven to 180C (350F) and prepare a rectangular cake tin with oil or cooking spray and parchment paper.
STEP 2: Beat eggs, sugar, and oil. Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until combined, about 2 minutes.
STEP 3: Add dry ingredients. Sift together the salt, baking powder, and flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
STEP 4: Add milk and vanilla. In a jug combine the milk and vanilla, and slowly pour this into the cake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
STEP 5: Pour and bake. Pour the cake batter into the prepared cake tin and bake it in a preheated oven for 25 to 30 minutes or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool in its tin for 30 minutes then transfer it to a wire rack to cool completely.
Instructions for raspberry coulis
STEP 1: Heat raspberries, sugar, and lemon juice. Add the raspberries, lemon juice, and castor sugar to in a small saucepan set over medium heat. Allow the fruit to soften and the sugar to melt, stirring occasionally.
STEP 2: Macerate the fruit. With a rubber spatula press the fruit against the sides of the saucepan to help larger pieces of raspberries break down. Once the purée has thickened, remove the puree from the heat and transfer it to a glass jar to cool to room temperature.
Instructions for buttercream
STEP 1: Beat butter and icing sugar. In a bowl of an electric mixer fitted with a paddle attachment, add the butter and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.
STEP 2: Add milk and vanilla. In a jug combine the milk and vanilla, with the mixer's motor running at low speed slowly add the milk mixture. Continue until it has all been added. Then increase the speed of the mixer to medium-high. Beat until light and fluffy, scraping down the sides of the bowl often.
STEP 3: Add the raspberry puree. Add the flesh of ⅓ cup of the cooled raspberry puree to the whipped buttercream, and beat again until combined.
STEP 4: Decorate. Place the cooled cake onto a large plate and spread the remaining pureed raspberries over the top of the cake. Spoon the frosting onto the puree and spread it out with a pallet knife over the entire cake, swirling the puree into the frosting. Slice and enjoy!
Hint: Always decorate completely cooled cakes to avoid cake-decorating disasters!
Variations
If you can't find raspberries, you can make this recipe with other fresh berries like strawberries, blackberries, and blueberries.
This recipe can also be made with frozen raspberries if you can't find fresh raspberries.
If you'd like to add something extra to the cake recipe try adding white chocolate chips or lemon zest to the fluffy cake batter.
Equipment
To make this recipe, you will need an electric hand mixer or a stand mixer.
Storage
Store any leftover cake in an airtight container at room temperature for about 4 days. Make sure this is out of direct sunlight. If it is particularly hot, choose to store the cake in the fridge rather.
To freeze this cake, cut it into individual slices and wrap each slice in plastic wrap. Freeze for up to 3 months. Defrost the cake in the fridge overnight, then bring the slices to room temperature before consuming.
Top tips
Follow the tips below to make the perfect summer raspberry cake.
- Always use room-temperature ingredients when baking
- Test the true temperature of your oven with an oven thermometer.
- Never decorate warm cakes, always allow them to cool completely on a cooling rack.
FAQ
Yes, you can make this recipe in a round cake pan instead of a rectangular tin. You may need to adjust the baking time depending on the size of your tins. Read this blog post to help you better understand how to bake perfect cakes.
The eggs I have used weigh about 56 grams out of their shell. Weigh the eggs you have and adjust accordingly.
I absolutely love this summer raspberry cake recipe, and how pretty is this cake?! If you try this recipe, please leave a star rating and comment below. It helps us bloggers so much!
Don’t forget to send snaps of this summer dessert to me on Instagram @with_love_kitty
Happy Baking
With Love,
Kitty
📖 Recipe
Summer Raspberry Cake
Equipment
- 1 rectangle cake tin, 35x28x7cm (14x11x3 inches)
Ingredients
Vanilla Cake
- 120 ml sunflower oil
- 250 grams granulated sugar
- 3 eggs extra-large
- 290 grams all-purpose flour
- 2 tablespoon baking powder
- ½ teaspoon salt
- 270 ml whole milk
- 1 teaspoon vanilla extract
Raspberry Purée
- 200 grams raspberries
- 1 tablespoon lemon juice
- 30 grams superfine sugar
Raspberry Buttercream
- 500 grams powdered sugar
- 160 grams unsalted butter
- 25 ml whole milk
- 40 grams raspberry purée, from above
Instructions
Vanilla Cake
- Preheat the oven to 180°C (350°F) and prepare a rectangular cake tin with oil or cooking spray and parchment paper.
- Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until combined, about 2 minutes.
- Sift together the salt, baking powder, and flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
- In a jug combine the milk and vanilla, and slowly pour this into the cake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
- Pour the cake batter into the prepared cake tin and bake it in a preheated oven for 25 to 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in it tin for 30 minutes then transfer it to a wire rack to cool completely.
Raspberry Purée
- Add the raspberries, lemon juice, and castor sugar to in a small saucepan set over medium heat. Allow the fruit to soften and the sugar to melt, stirring occasionally.
- With a rubber spatula press the fruit against the sides of the saucepan to help larger pieces of raspberries break down. Once the purée has thickened, remove the puree from the heat and transfer it to a glass jar to cool to room temperature.
Raspberry Buttercream
- In a bowl of an electric mixer fitted with a paddle attachment, add the butter and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.
- In a jug combine the milk and vanilla, with the mixer's motor running at low speed slowly add the milk mixture. Continue until it has all been added. Then increase the speed of the mixer to medium-high. Beat until light and fluffy, scraping down the sides of the bowl often.
- Add ⅓ cup of the cooled raspberry puree to the whipped buttercream, and beat again until combined.
- Place the cooled cake onto a large plate and spread the remaining pureed raspberries over the top of the cake. Spoon the frosting onto the puree and spread it out with a pallet knife over the entire cake, swirling the puree into the frosting. Slice and enjoy!
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