Vanilla Raspberry Cake Recipe

Indulge in the sweet and tangy flavors of Vanilla Raspberry Cake!

This delightful dessert combines the classic taste of vanilla with the vibrant freshness of raspberries, resulting in a perfect balance of sweetness and tartness.


Whether served as a decadent treat for special occasions or enjoyed as a simple pleasure with a cup of tea, Vanilla Raspberry Cake is sure to impress with its moist texture and irresistible flavor.

Follow along for an easy and delicious recipe that will have you coming back for seconds!



  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh raspberries (or thawed frozen raspberries)


  • 9-inch round cake pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula


Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom of the pan with parchment paper for easy removal.

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.


In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.


Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined. Be careful not to overmix.

Gently fold in the fresh raspberries until evenly distributed throughout the batter.


Pour the batter into the prepared cake pan and spread it out evenly with a spatula.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.


Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutritional Facts

Per Serving (1 slice, based on 12 servings):

  • Calories: 250
  • Protein: 4g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Fat: 11g
  • Saturated Fat: 6g
  • Cholesterol: 60mg
  • Sodium: 220mg
  • Sugars: 18g

Health Benefits

Vanilla Raspberry Cake not only satisfies your sweet tooth but also offers some nutritional benefits.

Raspberries are rich in antioxidants, vitamins, and fiber, which can support heart health, boost immunity, and aid digestion.


Additionally, using buttermilk in the recipe adds moisture to the cake while providing calcium, potassium, and probiotics for gut health.

While this cake is still a treat and should be enjoyed in moderation, incorporating fresh fruit and wholesome ingredients can make it a slightly healthier option compared to store-bought cakes with artificial additives and preservatives.



Q1: Can I use frozen raspberries instead of fresh?

Yes, you can use thawed frozen raspberries in place of fresh raspberries. Just be sure to drain any excess liquid before folding them into the batter.

Q2: Can I use a different type of fruit?

Absolutely! Feel free to customize the recipe with your favorite fruits such as strawberries, blueberries, or blackberries.


Q3: Can I make this cake ahead of time?

Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to 2 days.

Alternatively, you can freeze the cake for longer storage, wrapping it tightly in plastic wrap and aluminum foil before placing it in the freezer.


Q4: Can I use a different size cake pan?

Yes, you can use a different size cake pan, but the baking time may vary.

Adjust the baking time accordingly and check for doneness by inserting a toothpick into the center of the cake.


Q5: Can I frost this cake?

Certainly! You can frost the Vanilla Raspberry Cake with your favorite frosting, such as cream cheese frosting or vanilla buttercream, for an extra decadent touch.


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