If you love the flavour of raspberries then you’ll love this raspberry cake recipe. The cake is made with fresh reduced raspberries that gives these cake bars the most delicious flavour. They are topped with a simple icing glaze which complements these cake bars and adds a little extra sweetness to them.
This raspberry cake recipe is my go-to recipe whenever I have uneaten raspberries in fridge that are due to go bad and it never disappoints. To make this cake the raspberries are blended then added to a pan on a medium heat to reduce the raspberries and remove most of the water. This leaves a thick raspberry puree that is added to the batter to give it a delicious raspberry flavour and prevent too much liquid in the batter.
Why We Love Raspberry Cake!
- Strong flavour - this cake is so delicious and the raspberry flavour is very strong as the raspberries are reduced to remove the water.
- Great texture - this cake is soft, fluffy and moist. The moistness comes from using some oil in the batter and some soured cream.
- Easy to make - this recipe is simple and easy to follow.
- Reduce food wastage - this recipe is good if you have soft uneaten raspberries in the fridge.
- Calories - this cake only contains 187 calories per square which is a serving.
Ingredients for Glazed Raspberry Cake
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
For the Raspberry Cake
- Raspberries - I use fresh raspberries for this raspberry cake recipe.
- Sugar – I use caster sugar also known as superfine sugar.
- Butter – use unsalted butter. Butter should be soft at room temperature.
- Oil – use any neutral flavour oil such as vegetable oil, rapeseed oil or canola oil.
- Eggs – use room temperature eggs. I remove mine from the fridge 30 minutes before I bake.
- Vanilla extract – use good quality vanilla extract or vanilla bean paste.
- Soured cream – or you can use natural or plain yoghurt.
- Food colouring – I use pink food gel to brighten up the colour of the cake but this is optional.
- Salt – I use sea salt but you can use regular table salt if thats what you have.
- Flour - I use self-raising flour but you can use plain or all-purpose flour with 2 teaspoon of baking powder.
For the Glaze
- Sugar - I use icing sugar for the glaze. Also known as powdered or confectioners sugar
- Milk - use any milk.
- Sprinkles – I use pink sprinkles.
How to Make Glazed Raspberry Cake
1. Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line an 8 x 8 inch/20 x 20cm baking tin with parchment paper ensuring you leave some overhang to make removing the cake easier.
2. Add the raspberries to a blender and blend until fully broken down. Pour the raspberries into a saucepan and place on a medium to high heat. Heat while stirring for around 12 - 15 minutes to reduce the raspberries and get most of the water out.
3. When the raspberries have finished reducing you will be left with a thick purée. Pour the reduced raspberries through a sieve, pressing down on the raspberries with a spoon to help push it through the sieve. This is to remove the seeds. Set the reduced raspberries aside.
4. To a mixing bowl, add and cream together the sugar and butter until fluffy. Add in the oil and mix well. Mix in the eggs, vanilla extract and soured cream then add the reduced raspberries and pink food colouring if using. Add the salt and self-raising flour then combine until smooth.
5. Pour the batter into the lined baking tin and bake for 45 minutes. Test the cake is fully baked by inserting a skewer into the centre. If the skewer comes out clean then the cake is baked. Place the tin onto a cooling rack for 20 minutes then remove the cake using the parchment paper overhang and place it on a cooling rack still on the parchment paper.
6. Once the cake has cooled, make the glaze by combining the icing sugar and milk. Once smooth with no lumps, spread the glaze onto the cake and decorate with sprinkles.
Recipe Tips
- I use fresh raspberries for this recipe but I'm almost certain it will be fine to use frozen. It may take longer for the raspberries to reduce due to the excess water.
Nutrition
Nutrition based on 1 serving - Calories: 187kcal | Fat: 7.6g | Saturates: 3.6g | Carbs: 27.1g | Sugar: 18.3g | Fibre: 1.3g | Protein: 2.6g | Salt: 0.28g.
Storage
Store this cake at room temperature overnight in an airtight container. Any cake leftover the following day should be stored in the fridge for up to 3 days. Ensure you bring the cake to room temperature when serving from the fridge.
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Glazed Raspberry Cake
Ingredients
For the Cake
- 425g raspberries fresh
- 180g caster sugar
- 70g unsalted butter soft room temperature
- 30g vegetable oil
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 135g soured cream (fresh) room temperature
- 2 drops pink food colouring gel
- ¼ teaspoon salt
- 195g self-raising flour or plain flour with 2 teaspoon baking powder
Glaze
- 60g icing sugar powdered or confectioners sugar
- 3 teaspoon whole milk
- 1 tablespoon sprinkles pink
Instructions
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line an 8 x 8 inch/20 x 20cm baking tin with parchment paper ensuring you leave some overhang to make removing the cake easier.
- Add the raspberries to a blender and blend until fully broken down. Pour the raspberries into a saucepan and place on a medium to high heat. Heat while stirring for around 12 - 15 minutes to reduce the raspberries and get most of the water out.
- When the raspberries have finished reducing you will be left with a thick purée. Pour the reduced raspberries through a sieve, pressing down on the raspberries with a spoon to help push it through the sieve. This is to remove the seeds. Set the reduced raspberries aside.
- To a mixing bowl, add and cream together the sugar and butter until fluffy. Add in the oil and mix well. Mix in the eggs, vanilla extract and soured cream then add the reduced raspberries and pink food colouring if using. Add the salt and self-raising flour then combine until smooth.
- Pour the batter into the lined baking tin and bake for 45 minutes. Test the cake is fully baked by inserting a skewer into the centre. If the skewer comes out clean then the cake is baked. Place the tin onto a cooling rack for 20 minutes then remove the cake using the parchment paper overhang and place it on a cooling rack still on the parchment paper.
- Once the cake has cooled, make the glaze by combining the icing sugar and milk. Once smooth with no lumps, spread the glaze onto the cake and decorate with sprinkles.
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