I love this easy fresh raspberry cake. It one of my favorite summer dessert recipes.
If you are lucky enough to have access to an abundance of fresh raspberries during it’s too short season, this is a must try cake recipe.
This is a simple cake recipe that uses healthy honey instead of sugar and lovely fresh raspberries.
Can you use frozen raspberries when the fresh are out of season and so expensive? Yes, for sure, BUT frozen raspberries tend to be mushy and full of liquid, so your cake will probably come out pink with little studs of raspberry. I suggest that if you use frozen raspberries you drain them first so the whole cake isn’t pink. Save that precious juice though and use it somewhere else.
That said, the cake may still turn pink from the excess raspberry juice. If that’s okay with you, go for it.
I love that this recipe uses honey instead of sugar. The honey gives the cake a nice mellow rich flavor, rather than just sweet from white sugar. It’s a nice touch.
You can replace the fresh raspberries in this easy cake recipe with an equal amount of fresh cut strawberries or whole fresh blueberries. Either of these changes would make a fabulous cake. Or how about a seasonal berry cake that has all three fantastic berry flavors? Just use 1/3 cup of each type of berry.
How To Bake A Raspberry Cake
Making cake recipes from scratch doesn’t have to be difficult. Here are a few cake tips that will help with any cake recipe you try:
When you are cooking savory foods you can wing it to some extent, adding more of one ingredient, less of another or changing the ingredients altogether.
Baking is a bit different. You really do have to follow the science for baked goods like this fresh raspberry cake to turn out perfectly. You can add, delete or change things a bit but make sure your essential ingredients and ratios stay the same or you could end up with a cake flop.
Make Sure the Eggs and Milk are at Room Temperature.
Making sure that refrigerated ingredients like eggs or milk come to room temperature before you use them in your cake recipe is very important. If you use cold milk or eggs in your cake batter, the oven has to use precious heat to warm up the ingredients before it bakes the cake. That can mean your timing will be off and the cake will take longer to bake or your cake could end up heavy.
You don’t have to do a lot of pre-planning. I take out the eggs and milk first (and usually the butter unless the recipe states to use it cold) and let them sit out while I assemble the rest of my cake ingredients. By the time I am ready to use them, they are usually pretty close to room temperature.
Another reason to make sure your butter is at room temperature when you are baking a cake is that the first step in many cake recipes, including this one, is to cream together the butter and sugar, or in this case butter and honey. Creaming hard butter really doesn’t work well and butter that has been warmed in the microwave can be too melted.
Creaming Butter and Sugar/Honey
Creaming together the butter and sugar (or honey as in this recipe) is an important step in most cake recipes. If you are not a long time baker, that can seem daunting but it’s really not at all.
Creaming the butter and sugar simply means mixing them together until they are well mixed, creamy in texture and lighter in color that when you began.
You can use an electric mixer (really the best for creaming I think) or do it by hand. If you have an old fashioned wooden spoon, they work really well.
Your aim is to end up with a mixture that is pale yellow in color and thoroughly mixed together.
That’s about all you need to know to make this amazing fresh raspberry cake. I hope you enjoy it. Let me know in the comments below how yours turned out.
Fresh Raspberry Cake
- 1 baking pan 8"x8"
- 1/2 cup butter
- 3/4 cup honey
- 2 eggs, room temperature and well beaten
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons milk, or cream
- 1 cup raspberries, fresh
- Preheat the oven to 350°F.
- Cream the butter and honey together. Add the eggs and mix them together until the mixture is light and fluffy.
- Sift together the dry ingredients and add to the creamed mixture alternately with milk. Fold in the berries when the batter is fully mixed.
- Grease and flour an 8-inch square pan. Pour the batter into the pan and smooth it out.
- Bake this yummy raspberry cake at 350°F for 40-50 minutes or until a toothpick inserted into the center comes out clean.
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