Swift Headline
Latest News and Updates

Raspberry Cake with Sweet Cream Glaze

This simple Raspberry Cake is moist, fluff, and glazed with sweet cream instead of frosting. This is an easy cake recipe that anyone can make!

Easy Raspberry Cake

There are days when a simple cake with glaze wins over a layered masterpiece with frosting. This Raspberry Cake is simple, filled with tart berries,  and served with sweet cream glaze. It’s moist, fluffy, and delicious served with coffee or tea. Perfect when you need a sweet treat without the hassle. It’s just: mix, bake, and glaze!

You can use fresh or frozen berries. I tend to have frozen fruit on hand at all times and that’s what I use most often. Divide the amount of berries in half, stir one with batter and add the second on top. While this cake can certainly be frosted, I mixed heavy cream and powdered sugar with a drop of almond extract and it was exactly what the cake needed.

Ingredients:

  • raspberries (fresh or frozen)
  • flour
  • sugar
  • baking powder and baking soda
  • salt
  • buttermilk (I recommend my homemade version)
  • eggs
  • vegetable oil
  • almond extract

raspberry cake ingredients 1 Raspberry Cake with Sweet Cream Glaze

How to make Raspberry Cake?

  • Prepare a baking pan by lining it with aluminum foil or parchment paper.
  • Mix dry ingredients in a large mixing bowl.
  • Stir in raspberries to coat with flour mixture. This prevents the fruit from sinking to the bottom.

raspberry cake step 1 and 2 Raspberry Cake with Sweet Cream Glaze

  • Mix wet ingredients together and add to flour mixture.
  • Pour batter into pan and add the rest of the raspberries on top.
  • Bake until golden and toothpick inserted in a few places comes out clean.

raspberry cake step 3 and 4 Raspberry Cake with Sweet Cream Glaze

  • Let the cake cool while you make the glaze: mix sugar and cream in a bowl.
  • Pour the glaze over the cake and let sit to set.

How to prevent berries from sinking to the bottom of the cake?

This is a common problem in cakes with berries (sweet breads too!) and the solution is very simple. Add the berries earlier than you think! My secret of tossing them with dry ingredients before mixing in the buttermilk mixture prevents them from sinking to the bottom of the cake. It works every time!

Storing leftovers:

I recommend storing leftovers on a cake stand with a lid to prevent drying. The cake should last up to 3 days. You can also freeze it in portions for up to 3 months.

Frosting option:

If you want to top the cake with frosting, I recommend my recipe for Best Vanilla Frosting. It’s simple, fluffy, and absolutely delicious!

raspberry cake 2 Raspberry Cake with Sweet Cream Glaze

More cake recipes:

For more recipes like this one, feel free to browse our Dessert category.

pin it button Raspberry Cake with Sweet Cream Glaze

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

raspberry cake 1 150x150 Raspberry Cake with Sweet Cream Glaze

Raspberry Cake with Sweet Cream Glaze

This simple Raspberry Cake is moist, fluff, and glazed with sweet cream instead of frosting. This is an easy cake recipe that anyone can make!

Course:

Dessert

Cuisine:

American

Keyword:

raspberry cake

Servings: 9 servings

Calories: 295 kcal

Ingredients

  • 1 ½
    cup
    all-purpose flour
  • ½
    cup
    granulated sugar
  • 2
    teaspoons
    baking powder
  • ¼
    teaspoon
    baking soda
  • ¼
    teaspoon
    salt
  • ¾
    cup
    buttermilk
    see note for homemade version
  • ½
    teaspoon
    almond extract
  • ½
    cup
    vegetable or canola oil
  • 2
    large eggs
    room temperature
  • 1
    cup
    raspberries
    fresh or frozen
  • ½
    cup
    powdered sugar
  • 3 to 4
    teaspoons
    heavy cream

Instructions

  1. Preheat oven to 350° F. Line a square or round 8″ baking pan with aluminum foil or parchment paper. Set aside.

  2. In a large mixing bowl, whisk flour, sugar, baking powder, soda and salt.

  3. Add half of the raspberries and gently stir in with flour mixture. This prevents the berries from sinking to the bottom of the cake.

  4. In another mixing bowl, whisk buttermilk, almond extracts, eggs and oil. Pour into dry ingredients and stir in gently with a wooden spoon or spatula. Make sure there are no pockets of flour in the batter.

  5. Pour batter into prepared pan. Tap on the counter to release air bubbles. Place remaining berries on top of the batter.

  6. Bake cake in preheated oven for 32 to 35 minutes or until a toothpick inserted in a few places comes out clean.

  7. Cool cake in pan for 15 minutes. Remove onto a plate.

  8. In a small bowl, mix cream and powdered sugar. Pour over the cake. Let it sit to set.

Recipe Notes

  • If you forgot to pull eggs out of the fridge, place them in a bowl (in shells) and cover with warm tap water. Let them sit while you prep the remaining ingredients.
  • To properly measure flour, fluff it with a whisk in the container, then spoon into a measuring cup (for dry ingredients), then level off the top. Too much flour will result in a dry cake.
  • To make homemade buttermilk, mix 2 teaspoons of apple cider vinegar with enough whole milk or half and half to make 3/4 cup of liquid.
  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Nutrition Facts

Raspberry Cake with Sweet Cream Glaze

Amount Per Serving

Calories 295
Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 9g

Cholesterol 41mg14%

Sodium 132mg6%

Potassium 175mg5%

Carbohydrates 37g12%

Fiber 1g4%

Sugar 19g21%

Protein 4g8%

Vitamin A 115IU2%

Vitamin C 4mg5%

Calcium 75mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Read original article here

Denial of responsibility! Swiftheadline is an automatic aggregator around the global media. All the content are available free on Internet. We have just arranged it in one platform for educational purpose only. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials on our website, please contact us by email – admin@swiftheadline.com. The content will be deleted within 24 hours.

Facebook Notice for EU! You need to login to view and post FB Comments!

Leave a comment