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Royal Raspberry Cake

 Royal Raspberry Cake
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.
15 ServingsPrep: 20 min. Bake: 30 min.


  • 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 cup milk, room temperature
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 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 McCormick® Pure Vanilla Extract


  • 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,
  • milk and vanilla. Add dry ingredients alternately with milk mixture,
  • 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

2 of 2

Royal Raspberry Cake (continued)

Directions (continued)

  • with vanilla ice cream if desired. Yield: 15 servings.
Nutritional Facts: 1 serving (1 piece) equals 171 calories, 4 g fat (2 g saturated fat), 21 mg cholesterol, 160 mg sodium, 32 g carbohydrate, 2 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.