Royal Raspberry Cake Recipe
Royal Raspberry Cake Recipe photo by Taste of Home

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.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 15 servings


  • 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

Nutritional Facts

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


  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

Sweet White Wine

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

Reviews for Royal Raspberry Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Apr. 13, 2015

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

Reviewed Sep. 18, 2014

"This was a delicious cake!"

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!"

Reviewed Jun. 14, 2014

"Love this recipe!"

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"

Loading Image