The Moist Raspberry Cake Recipe Everyone Keeps Sharing

This is the kind of cake that disappears fast: soft, buttery crumb, pops of bright raspberry, and a tangy-sweet glaze that looks fancy but takes zero effort. It’s the “wait, you made this?” dessert you bring once, and suddenly you’re the dessert person.

It bakes up moist (like, actually moist) thanks to yogurt and oil, and it stays that way for days. Perfect for brunch, birthdays, or just a random Tuesday that needs a little sparkle.

Why You’ll Love This

It’s plush and tender with juicy raspberries in every slice, balanced sweetness, and an easy lemon-vanilla glaze that sets into a glossy finish—basically a bakery-style raspberry cake that’s simple enough for a weeknight.

Ingredients

• 2 1/2 cups (315g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) light brown sugar, packed
• 2 large eggs, room temperature
• 1/2 cup (120ml) neutral oil (canola/vegetable)
• 1/2 cup (113g) unsalted butter, melted and slightly cooled
• 1 tbsp lemon zest (about 1 large lemon)
• 2 tsp vanilla extract
• 1 cup (240g) plain Greek yogurt or sour cream
• 3/4 cup (180ml) milk
• 2 cups (250g) raspberries, fresh or frozen (do not thaw if frozen)
• 1 tbsp flour (to toss with raspberries)
• Glaze: 1 1/4 cups (150g) powdered sugar
• Glaze: 2–3 tbsp lemon juice (or milk for a milder glaze)
• Glaze: pinch of salt

How to Make It

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan (or two 8-inch round pans) and line with parchment if you want ultra-clean slices.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk the granulated sugar, brown sugar, and eggs until smooth and slightly lighter in color, about 30 seconds.
4. Whisk in the oil, melted butter, lemon zest, and vanilla. Then whisk in the yogurt until fully combined.
5. Add half the dry ingredients and whisk just until you stop seeing dry streaks. Pour in the milk, whisk briefly, then add the remaining dry ingredients and mix gently. Don’t overdo it—overmixing is how cakes get less cute.
6. Toss raspberries with 1 tbsp flour (this helps them stay suspended instead of sinking). Fold them into the batter with a spatula using slow, gentle strokes.
7. Pour batter into the prepared pan and smooth the top. If you want the “pretty top,” press a small handful of extra raspberries onto the surface.
8. Bake 35–45 minutes for a 9×13 (25–32 minutes for 8-inch rounds), until a toothpick comes out with a few moist crumbs but no wet batter. If the top is browning too fast, tent loosely with foil for the final 10 minutes.
9. Cool in the pan for 15 minutes, then cool completely (at least 45–60 minutes total) before glazing. Warm cake + glaze = it melts right in, which is delicious, but you won’t get that glossy finish.
10. Make the glaze: whisk powdered sugar, 2 tbsp lemon juice, and a pinch of salt. Add more lemon juice a little at a time until it’s thick but pourable. Drizzle over cooled cake, let set 15–20 minutes, then slice.

Tips for the Best Results

• Use room-temp eggs and yogurt for a smoother batter and more even rise.
• Don’t thaw frozen raspberries. Thawing makes them leak more, which can turn the batter streaky and extra wet.
• Fold raspberries in gently to keep them mostly whole and prevent pink batter (unless you want the pink moment—no judgment).
• Measure flour with the spoon-and-level method to avoid a dense cake.
• Check early: ovens vary, and overbaking is the fastest way to lose moisture.
• Let the cake cool fully before glazing if you want a clean drizzle that sets.

Variations

• Raspberry lemon loaf vibes: bake in two greased 9×5-inch loaf pans for 45–55 minutes, glazing once cool.
• Almond raspberry: swap 1 tsp vanilla for 1/2 tsp almond extract and sprinkle sliced almonds on top before baking.
• Raspberry cream cheese swirl: drop spoonfuls of sweetened cream cheese (4 oz cream cheese + 2 tbsp sugar + 1 tsp vanilla) on top and swirl gently.
• Berry mix: use half raspberries, half blueberries or blackberries.
• Layer cake energy: bake in two 8-inch rounds and fill with raspberry jam plus whipped cream or vanilla buttercream.

Storage & Serving

Store covered at room temperature for up to 2 days or in the fridge for up to 5 days (the chill actually makes the crumb even more lush). Serve at room temp for the softest texture, or slightly chilled for a tighter, bakery-style bite—both are elite.

FAQ

Can I use frozen raspberries in this cake?

Yes—frozen raspberries work great. Use them straight from the freezer (don’t thaw), toss with the flour, and fold in gently. Expect a few more berry streaks, but the flavor is still bright and fresh.

How do I keep raspberries from sinking to the bottom?

Tossing them with a tablespoon of flour helps, but the real secret is batter thickness and gentle folding. Also, avoid overmixing once the milk and flour are in—overmixed batter can thin out and let berries sink.

What’s the best pan for this moist raspberry cake?

A 9×13-inch pan is the easiest for a shareable, snacking-style cake with a perfect glaze-to-cake ratio. For a celebration look, use two 8-inch rounds and bake a little shorter, checking around the 25-minute mark.

My cake is browning on top but not done in the center—what should I do?

Tent the cake loosely with foil for the last 10–15 minutes of baking. This prevents the top from getting too dark while the center finishes setting. Also make sure your oven is truly at 350°F—an oven thermometer helps.

Can I make this ahead for a party?

Absolutely. Bake the cake a day ahead and store it covered in the fridge. Glaze it the day of serving (or 1–2 hours before) so the drizzle sets nicely and stays glossy. If serving chilled, let it sit out 20–30 minutes for the softest crumb.