Royal Raspberry Cake Recipe

5 10 11
Royal Raspberry Cake Recipe
Royal Raspberry Cake Recipe photo by Taste of Home
Publisher Photo

Royal Raspberry Cake Recipe

Read Reviews
5 10 11
Publisher Photo
My all-time favorite cake recipes include this one. It's easy to make, pretty to look at...and delicious! I never fail to get compliments when I serve Royal Raspberry Cake to family and friends—the sweet/tart taste is a treat.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • CAKE:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup milk, room temperature
  • 3-1/2 cups fresh or frozen raspberries, thawed
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons cream or milk
  • 2 teaspoons butter, melted
  • 1 teaspoon vanilla extract

Directions

In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13-in. x 9-in. baking dish. Spoon berries over top.
Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream if desired. Yield: 15 servings.
Originally published as Royal Raspberry Cake in Country Woman July/August 1990, p29

Nutritional Facts

1 piece: 171 calories, 4g fat (2g saturated fat), 21mg cholesterol, 160mg sodium, 32g carbohydrate (20g sugars, 2g fiber), 2g protein.

  • CAKE:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup milk, room temperature
  • 3-1/2 cups fresh or frozen raspberries, thawed
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons cream or milk
  • 2 teaspoons butter, melted
  • 1 teaspoon vanilla extract
  1. In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13-in. x 9-in. baking dish. Spoon berries over top.
  2. Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream if desired. Yield: 15 servings.
Originally published as Royal Raspberry Cake in Country Woman July/August 1990, p29

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Reviews forRoyal Raspberry Cake

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MY REVIEW
KristiBenshoof User ID: 4930503 224757
Reviewed Apr. 13, 2015

"I made this exactly as written and it was very good. Great raspberry flavor."

MY REVIEW
spronovo User ID: 3118526 44291
Reviewed Sep. 18, 2014

"This was a delicious cake!"

MY REVIEW
eilral User ID: 266134 201452
Reviewed Jun. 28, 2014

"Excellent: I used Buttermilk and made this adjustment 1 tea baking Powder; 1/2 tea baking Soda. Serve warm so yummy, a slight zap in the microwave brings cold piece's back to the warm from the oven taste. Enjoy!"

MY REVIEW
[email protected] User ID: 5820924 13586
Reviewed Jun. 14, 2014

"Love this recipe!"

MY REVIEW
OrmaJoan User ID: 3843556 13585
Reviewed Jul. 29, 2013

"I wasn't sure about 1 tablespoon of baking powder - seems like a lot - cake was OK but not sure if I will make again - orma hogarth - ontario"

MY REVIEW
esthereckert User ID: 1439913 13525
Reviewed Sep. 19, 2012

"I have made this cake for many years and it is one of our favorite ways to use the abundant berries my mother grows. Delicious!!"

MY REVIEW
teddydesigner58 User ID: 5207418 13019
Reviewed Jul. 27, 2012

"It was great. Very easy to make."

MY REVIEW
LLMom123 User ID: 5650121 19718
Reviewed Aug. 12, 2011

"Delicious! My family loved this with the fresh raspberries that I picked this morning. Will be making this again for sure!"

MY REVIEW
Aquarelle User ID: 985301 19714
Reviewed Jul. 3, 2009

"Looks to me like you'd either use cream, or melt a dab of butter in with the milk to give the milk a richer texture and flavor."

MY REVIEW
tarajessie User ID: 2836925 44290
Reviewed Feb. 9, 2008

"How much butter is needed to mix in the glaze with 2T cream or milk?"

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