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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.
  • 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 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup whole milk, room temperature
  • 3-1/2 cups fresh or frozen raspberries, thawed
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons half-and-half cream or milk
  • 2 teaspoons butter, melted
  • 1 teaspoon 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 and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13x9-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.
Nutrition Facts
1 piece: 171 calories, 4g fat (2g saturated fat), 21mg cholesterol, 160mg sodium, 32g carbohydrate (20g sugars, 2g fiber), 2g protein.

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  • Kathy
    Aug 25, 2020

    Just made this cake. My granddaughters love berries. House smells wonderful. Thank you.

  • Judy
    Jul 1, 2020

    I had a bag of raspberries that got accidentally thawed so I needed an easy recipe since I was tired. This was really easy, and easy clean up. I only had maple extract instead of vanilla. Oh, what a treat it turned out to be! Like warm maple raspberry pancakes on a cold winter morning! Yummy!

  • Alà
    Sep 26, 2018

    the rasberies were supper tart the glaze really helps balance sweet and sour recipe is all correct the cake batter even passes for an angel food cake LD

  • Liz
    May 28, 2018

    Excellent recipe as written. Making it today with blackberries! Awesome with blackberries also, I'm thinking peaches next time. So versatile!

  • KristiBenshoof
    Apr 13, 2015

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

  • spronovo
    Sep 18, 2014

    This was a delicious cake!

  • eilral
    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!

  • kem8286
    Jun 14, 2014

    Love this recipe!

  • OrmaJoan
    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

  • esthereckert
    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!!