A sweet and tangy raspberry cake made with fresh or frozen berries, perfect for parties, brunch, or weeknight desserts.

Scale

2½ cups all-purpose flour

1½ cups granulated sugar

2 tsp baking powder

½ tsp salt

3 large eggs

1 cup unsalted butter, softened

1 cup buttermilk

1½ tsp vanilla extract (alcohol-free preferred)

2 cups fresh or frozen raspberries

2 tbsp flour (for dusting raspberries)

Preheat oven to 350°F and grease a round or bundt pan.

Cream butter and sugar until light and fluffy.

Add eggs one by one, mixing after each.

Add buttermilk and vanilla.

In a separate bowl, mix flour, baking powder, and salt.

Gradually combine dry ingredients into wet mix.

Dust raspberries with flour and fold into batter gently.

Pour batter into prepared pan, bake 48–52 minutes.

Cool for 10 minutes, then remove from pan and let cool fully.

Dust with sugar or spread with a glaze/frosting if desired.

Use frozen raspberries straight from freezer without thawing.

Overmixing will lead to a dense texture—fold gently.

Keywords: raspberry cake, homemade raspberry dessert, easy raspberry recipes, berry cake