Raspberry Rumble Recipe
Raspberry Rumble Recipe photo by Taste of Home
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Raspberry Rumble Recipe

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My guy is a raspberry fan, so that’s what I use in this cake with a classic fluffy frosting. Freeze the berries so they don’t stain the batter. —Lorraine Caland, Shuniah, Ontario
TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling
MAKES: 12 servings


  • 2 cups fresh raspberries
  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup 2% milk
  • 3 large egg whites
  • 1 cup sugar
  • 1/8 teaspoon cream of tartar
  • 1/4 to 1/2 cup boiling water, optional
  • 1/4 teaspoon almond extract
  • Sliced almonds

Nutritional Facts

1 piece: 266 calories, 5g fat (3g saturated fat), 42mg cholesterol, 323mg sodium, 51g carbohydrate (31g sugars, 2g fiber), 5g protein.


  1. Place raspberries on a baking sheet; freeze until firm. Preheat oven to 350°.
  2. In a large bowl, cream butter and sugar until light and fluffy; beat in eggs. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk, beating well. Fold in frozen raspberries. Spread into a greased 13x9-in. baking pan.
  3. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  4. For topping, whisk together egg whites, sugar and cream of tartar in a large heatproof bowl. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°. Remove from heat.
  5. Beat on high speed until stiff glossy peaks form, about 5 minutes. If desired, thin frosting with water by slowly beating in enough boiling water until desired consistency is reached. Fold in extract. Spread over cake. Sprinkle with almonds. Refrigerate leftovers. Yield: 12 servings.
Originally published as Raspberry Rumble in Taste of Home April/May 2016, p56

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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toolbarsco User ID: 6725667 249155
Reviewed Jun. 6, 2016

"Love this recipe. My favorite thing about it (other than the delicious taste) is the fact that it isn't super sweet. Between the cake and the frosting it has a light taste. Will make again and again."

LindaS_WI User ID: 7202558 246249
Reviewed Mar. 29, 2016

"Simple, elegant, and delicious. I love the frosting. It reminds me of my mother's 7-minute frosting. The cake is tender and delicious and isn't too sweet."

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