I can never resist a dessert that looks this stunning yet feels so fresh and springy. This Raspberry Easter Cake brings fluffy layers, juicy berries, and creamy frosting together in a showstopping sweet everyone will want a slice of.

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I’m obsessed with this Raspberry Cake because it tastes bright, bold, and just fancy enough without acting precious. The fresh raspberries bring that juicy little pop I crave in a spring dessert, and the cream cheese frosting keeps every bite rich, tangy, and seriously hard to stop eating.

I love how it looks on an Easter table, all pink and pretty, but I’m really here for the soft crumb and that sweet-tart punch. And yes, I will absolutely cut myself a thick slice before anyone asks.

A celebration cake with attitude. That’s my kind of dessert every single time, always.

Ingredients

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All purpose flour gives the cake its soft, sturdy party-slice structure.
Baking powder and baking soda help it rise tall and fluffy.
Fine salt keeps the sweetness from tasting flat or boring.
Butter brings that rich, bakery-style flavor everyone notices.
Sugar sweetens things up and helps the crumb stay tender.
Eggs hold everything together and add a little richness.
Vanilla makes the cake smell cozy and taste warmer.
Buttermilk keeps it moist with a tiny tangy kick.
Sour cream makes each bite extra soft and plush.
Vegetable oil adds moisture, so it won’t dry out fast.
Fresh raspberries give juicy pops that feel bright and real.
Raspberry filling is jammy, tart, and perfect between layers.
Lemon juice keeps the berry filling fresh, not too sweet.
Cream cheese frosting is creamy, tangy, and totally celebration-worthy.
Plus, extra raspberries and powdered sugar make it look bakery-level.

Ingredient Quantities

2 1/2 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 tablespoon vanilla extract

1 cup buttermilk, room temperature

1/2 cup sour cream, room temperature

1/4 cup vegetable oil

1 1/2 cups fresh raspberries, gently folded into batter

For the raspberry filling: 2 cups fresh raspberries

For the raspberry filling: 1/2 cup granulated sugar

For the raspberry filling: 1 tablespoon lemon juice

For the raspberry filling: 1 tablespoon cornstarch

For the frosting: 1 1/2 cups (3 sticks) unsalted butter, softened

For the frosting: 8 ounces cream cheese, softened

For the frosting: 6 cups powdered sugar, sifted

For the frosting: 2 teaspoons vanilla extract

For the frosting: 2 to 4 tablespoons heavy cream or milk, to thin

Extra fresh raspberries for decorating

Powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and line two 9 inch round cake pans with parchment and lightly flour, or use three 8 inch pans for thinner layers.

2. Whisk together 2 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt in a bowl; set aside.

3. In a large bowl, cream 1 cup (2 sticks) softened unsalted butter with 2 cups granulated sugar until light and fluffy. Beat in 4 large room temperature eggs one at a time, then mix in 1 tablespoon vanilla extract.

4. In a measuring cup or bowl, combine 1 cup room temperature buttermilk, 1/2 cup sour cream, and 1/4 cup vegetable oil. With mixer on low, alternate adding the flour mixture and the buttermilk mixture to the butter mixture, beginning and ending with the flour, mixing until just combined.

5. Gently fold 1 1/2 cups fresh raspberries into the batter, taking care not to overmix so berries do not break up and stain the batter.

6. Divide batter evenly among prepared pans and bake at 350 F for 22 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans 10 minutes, then turn out onto wire racks to cool completely.

7. Make the raspberry filling: in a small saucepan combine 2 cups fresh raspberries, 1/2 cup granulated sugar, and 1 tablespoon lemon juice. In a separate small bowl whisk 1 tablespoon cornstarch with 1 tablespoon water until smooth, then stir into raspberries. Cook over medium heat, stirring, until mixture thickens and becomes glossy, about 3 to 5 minutes. Cool completely before using.

8. Make the frosting: in a large bowl beat 1 1/2 cups (3 sticks) softened unsalted butter with 8 ounces softened cream cheese until smooth. Gradually add 6 cups sifted powdered sugar, beating on low until incorporated, then increase speed and add 2 teaspoons vanilla extract. Add 2 to 4 tablespoons heavy cream or milk, as needed, to reach a spreadable consistency.

9. Assemble the cake: level cake layers if needed. Place first layer on a serving plate, spread a thin layer of frosting, then spread half of the cooled raspberry filling. Repeat with remaining layers, finishing with the top layer. Apply a crumb coat of frosting, chill 15 minutes, then finish frosting the sides and top smoothly.

10. Decorate with extra fresh raspberries and dust lightly with powdered sugar if desired. Chill briefly to set, then bring to room temperature before serving. Enjoy.

Equipment Needed

1. Two 9 inch round cake pans or three 8 inch pans, plus parchment paper
2. Nonstick spray or softened butter and flour for pans
3. Electric stand mixer or hand mixer with paddle and whisk attachments
4. Set of mixing bowls (small, medium, large)
5. Liquid and dry measuring cups and measuring spoons
6. Rubber spatula and a large spoon for folding and scraping
7. Wire cooling racks
8. Small saucepan and a small bowl for the raspberry filling and cornstarch slurry
9. Offset spatula or bench scraper and a cake turntable or serving plate for frosting and assembly

FAQ

Q: Can I substitute regular milk for the buttermilk and sour cream? A: Yes. For 1 cup buttermilk, stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let sit 5 minutes. For 1/2 cup sour cream, you can use plain full fat yogurt or an equal amount of sour cream substitute for similar texture.

Q: How do I keep the raspberries from sinking in the batter? A: Toss the raspberries gently in 1 to 2 tablespoons of flour before folding them into the batter. Fold very gently and avoid overmixing to keep them suspended and intact.

Q: How should I store the cake and how long will it last? A: Store assembled cake in the refrigerator because of the cream cheese frosting. It will stay fresh 3 to 4 days covered. Unfrosted layers can be wrapped and refrigerated 2 days or frozen up to 2 months.

Q: The raspberry filling is runny. How do I thicken it? A: Combine the cornstarch with a little cold water to make a slurry, then simmer the raspberries, sugar, and lemon juice until bubbling and thickened, 2 to 4 minutes. Cool completely before spreading so it sets.

Q: My frosting is too stiff or too thin. How can I adjust it? A: If too stiff, add 1 teaspoon at a time of heavy cream or milk until soft enough to spread. If too thin, chill briefly to firm up or add a cup more sifted powdered sugar in small increments until desired consistency is reached.

Q: Can I make the cake and filling ahead for a celebration? A: Yes. Bake layers a day ahead, wrap tightly and refrigerate. Make the filling and refrigerate. Assemble on the day of the event for best texture. Frosted cake can be decorated several hours before serving but keep chilled until 30 to 60 minutes before serving.

Raspberry Cake: An Amazing Ultimate Treat For Any Celebration Recipe Substitutions and Variations

All purpose flour
- Cake flour: use 1 cup plus 2 tablespoons per cup AP for a lighter crumb
- Whole wheat pastry flour: swap 1:1 for a nuttier flavor, expect denser texture
- Gluten free 1:1 flour blend: swap 1:1; ensure blend contains xanthan or guar for structure
Buttermilk
- Milk plus acid: 1 cup milk + 1 tablespoon lemon juice or white vinegar, rest 5 minutes
- Plain yogurt: thin 3/4 cup yogurt with 1/4 cup water or milk to equal 1 cup
- Kefir: swap 1:1 for similar tang and acidity
Sour cream
- Greek yogurt: swap 1:1 for similar tang and creaminess
- Crème fraîche: swap 1:1 for richer flavor
- Buttermilk: use 3/4 cup buttermilk plus 1/4 cup butter or oil to match fat content
Unsalted butter
- Salted butter: swap 1:1 and reduce added salt in recipe by about 1/4 teaspoon
- Margarine or baking stick: swap 1:1, choose high-fat varieties for best texture
- Plant based butter: swap 1:1 for dairy-free option; use sticks formulated for baking

Pro Tips

1. Keep the raspberries whole as much as possible by tossing them very gently in a little flour before folding into the batter. That helps prevent them from sinking and stops their juices from turning the crumb pink.

2. Prevent soggy layers by spreading a thin barrier of frosting or a light drizzle of cooled raspberry filling between cake and filling layers before adding the full filling. It seals the crumb and keeps the cake structure intact.

3. Chill the frosted cake between the crumb coat and final coat so crumbs set and the finish is smooth. If your frosting feels too soft, pop the bowl in the fridge for 10 to 15 minutes and then beat briefly to restore spreadability.

4. For the raspberry filling, strain half of the cooked mixture through a fine sieve to remove seeds and return the smooth puree to the pot before thickening. It gives a silkier texture and a brighter color without losing flavor.