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The Best Easy Raspberry Cake with Vanilla Buttercream

Oh, friend! There's just something magical about baking a cake, isn't there? Especially one bursting with fresh, juicy raspberries. It reminds me of sunny afternoons, simple pleasures, and maybe even a little bit of grandma's kitchen warmth. This Raspberry Cake isn't fussy or complicated, but it delivers on flavor and that beautiful pop of color. It's the kind of cake you'll want to bake for birthdays, potlucks, or just because it's Tuesday and you deserve a treat. Trust me, you're going to love how simple and utterly delicious this is!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course: Baking, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2.5 cups all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter (2 sticks), softened
  • 1.75 cups granulated sugar
  • 4 large eggs at room temperature
  • 1 tbsp vanilla extract
  • 1 cup whole milk at room temperature
  • 1.5 cups fresh raspberries
For the Frosting:
  • 1 cup unsalted butter (2 sticks), softened
  • 4 cups powdered sugar
  • 2-3 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • 0.25 cup raspberry preserves (optional)
For Garnish:
  • fresh raspberries For decorating the top
  • mint leaves (optional)
  • powdered sugar (for dusting)

Equipment

  • Electric Mixer
  • 8-inch Round Cake Pans (2)
  • Medium bowl
  • Large bowl
  • Wire rack
  • Rubber Spatula
  • Offset spatula or knife

Method
 

  1. Step 1: Prep Your Pans and Oven
    First things first, let's get your oven ready. Preheat it to 350°F (175°C). Then, grab two 8-inch round cake pans. You can grease and flour them the old-fashioned way, or my personal favorite is to line the bottoms with parchment paper and then grease the sides. It makes getting the cakes out so much easier!
  2. Step 2: Whisk the Dry Guys
    In a medium bowl, whisk together your flour, baking powder, and salt. Give it a good mix so everything is evenly distributed. Set this aside for a moment.
  3. Step 3: Cream the Butter and Sugar
    Now, in a large bowl, add your softened butter and granulated sugar. Beat them together using an electric mixer until the mixture is light, fluffy, and pale yellow. This can take about 3-5 minutes. Don't rush this step – it helps create a tender cake!
  4. Step 4: Add the Eggs and Vanilla
    Add the eggs to the butter mixture, one at a time. Make sure you beat well after each egg goes in. Scrape down the sides of the bowl if needed. Once the eggs are incorporated, stir in that lovely vanilla extract.
  5. Step 5: Alternate Wet and Dry
    This is a classic cake technique! You're going to alternately add your dry ingredients (the flour mixture) and the milk to your butter mixture. Start with a third of the dry ingredients, mix until just combined, then add half of the milk, mix, then another third of the dry, mix, the rest of the milk, mix, and finally end with the last third of the dry ingredients. Make sure you don't overmix here! As soon as the last of the flour disappears, stop mixing. Overmixing develops the gluten too much and can make your cake tough.
  6. Step 6: Gently Fold in Raspberries
    Now for the star! Gently fold in the fresh raspberries. Be careful not to mash them. A rubber spatula works great for this.
  7. Step 7: Divide and Bake!
    Divide the batter as evenly as possible between your two prepared cake pans. Pop them into your preheated oven.
    Bake for 30–35 minutes. How do you know they're done? Insert a toothpick or a clean knife into the center of the cakes. If it comes out clean (maybe with a few moist crumbs, but no wet batter), they're ready!
  8. Step 8: Cool Those Cakes
    Let the cake layers cool completely in the pans on a wire rack. This is SO important! Trying to frost warm cakes is a messy business. Give them plenty of time to cool down entirely.
  9. Step 9: Whip Up the Frosting
    While the cakes are cooling, make the frosting! In a bowl, beat the softened butter until it's nice and creamy.
    Gradually add the powdered sugar, beating on low speed at first to avoid a sugar cloud, then increasing the speed until it's smooth.
    Stir in the vanilla extract. Then, add the heavy cream or milk, a tablespoon at a time, beating until you reach a smooth, spreadable frosting consistency. You might need 2 or 3 tablespoons depending on how thick you like your frosting.
    If you're using it, mix in the raspberry preserves now. This adds a lovely flavor and beautiful color!
  10. Step 10: Assemble Your Masterpiece
    Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread a generous layer of that delicious frosting over the top.
    Carefully place the second cake layer on top. Then, use an offset spatula or knife to frost the top and sides of the entire cake. Make it smooth and perfect, or embrace a rustic look – whatever makes you happy!
  11. Step 11: Garnish and Serve!
    Decorate the top of the cake with fresh raspberries, a few mint leaves if you like, and a dusting of powdered sugar. Slice it up and enjoy every single bite!

Notes

Substitutions & Additions: You can use frozen raspberries (do not thaw, may need slightly longer bake time). Add lemon zest of one lemon to batter. Swap some vanilla for almond extract. Use buttermilk instead of whole milk for a tangier cake. Try with blueberries, blackberries, or a mix. Cream cheese frosting is a good alternative.
Tips for Success: Use room temperature butter, eggs, and milk for better emulsion. Measure flour correctly by spooning into the cup and leveling off. Do not overmix batter once wet and dry ingredients are added. Cool cakes completely before frosting. To prevent raspberries from sinking, toss them gently in a tablespoon or two of dry flour mixture before folding.
How to Store It: Store leftovers in an airtight container at room temperature for 2-3 days. If kitchen is very warm or perishable fillings are used, store in the refrigerator. Let refrigerated cake sit at room temperature for 20-30 minutes before serving.