Summer Raspberry Cake Recipe

This summer raspberry cake recipe is made with pureed raspberries that give the cake batter a lovely shade of pale pink. And it bakes into a lush floral-smelling loaf that’s moist and sweet.

It’s a great recipe for an informal dessert or a decadent treat with your morning coffee. The only thing that makes this recipe complicated in any way are those pesky raspberry seeds.

the summer raspberry cake recipe on a plate with a few slices and fresh raspberries.

Raspberry seeds get strained out of all of my raspberry recipes. Otherwise mr. uglyducklingbakery complains they get stuck in his teeth.

Tips and tricks

You’ll want to use a fine mesh strainer for the task, since the seeds are small enough to slip through your average strainer. Smash the berry puree against the sides of the strainer and then scrape the liquid down off the outside (using a different spatula or wash the seeds off the one you were using).

This strainer, also called a chinois, can be used to make my blackberry curd tart and blackberry apple pie.

a picture of a chinois.

So. Many. Raspberry. Seeds.

Who knew that raspberries were all seed?

a fine mesh strainer filled with raspberry seeds.

The batter will come up about halfway in a 9″x5″ loaf pan.

unbaked summer raspberry cake batter in a loaf pan.

Cool the loaf in the pan for 10 minutes and then turn it out onto a cooling rack. If you use the optional syrup, you’ll want to brush on the syrup at this point (with the loaf and rack over a baking sheet or a piece of waxed paper).

baked raspberry loaf cake on a cooling rack.


Do I really have to weigh out my ingredients?

No. But people measure cups of ingredients, particularly flour, in so many different ways. You are more likely to get a reliable result if you weigh your ingredients.

Do I have to sift my dry ingredients?

Most commercial flour is supposed to be clump-free these days, but I still find that I get an occasional clump that makes sifting worthwhile. If you don’t have a sifter, you can use a sieve or even a wire whisk.

Can this cake be made without alcohol?

There is minimal alcohol in this recipe, but if you want to avoid the Chambord (or vanilla, which is also alcohol-based), you can make your own non-alcoholic extracts.

Can I use frozen raspberries?

Yes, but I would cook the frozen berries slightly to release the juice.

Can I freeze this summer raspberry cake?

Yes. I would bake the cake, brush it with the optional syrup, and let it cool completely before wrapping it well in several layers of plastic wrap. When you are ready to serve it, let it come to room temperature and make the glaze at that point.

Related recipes

Make another loaf cake from the uglyducklingbakery cake archives like this blackberry and lemon quickbread, this chocolate chip pound cake, or this coffee and walnut loaf cake.

Just love raspberry? Make these raspberry jam-filled shortbread Linzer cookies.

Summer raspberry cake recipe

5 from 1 vote
Category: Cakes
Cuisine: Unspecified
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 9 1 inch slices
Calories: 337kcal
Pureed raspberries in this summer raspberry cake recipe give it a soft pink color and floral flavor. It's the perfect cake for a simple dessert or a morning treat.
Print Recipe


  • Food processor or blender
  • Fine mesh strainer
  • Stand mixer or hand mixer
  • 9"x5" loaf pan


Raspberry cake batter

  • 1 cup raspberries, washed
  • 1 ½ cup (195 grams or 6.9 ounces) bleached all-purpose flour plus more for flouring thte pan
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick (8 tablespoons or 113 grams or 4 ounces) unsalted butter, softened plus more for flouring the pan
  • 1 ¼ cup (250 grams or 8.8 ounces) granulated sugar
  • 2 large eggs
  • 1 teaspoon Chambord (or other raspberry liqueur) or vanilla
  • ½ cup buttermilk

Chambord simple syrup (optional)

  • ¼ cup granulated sugar
  • ¼ cup water
  • 1 tablespoon Chambord or other raspberry liqueur

Raspberry-lemon glaze

  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons Chambord or other raspberry liqueur
  • 1 to 2 tablespoons lemon juice


Raspberry cake batter

  • Preheat the oven to 350°F.
  • Butter and flour a 9"x5" or 8"x4" loaf pan.
  • Use your food processor or blender to puree the berries, then strain the puree through the fine mesh sieve into a 1 cup measuring cup. You will have about one quarter cup or a little more.
    1 cup raspberries, washed
  • Sift together the dry ingredients (flour, baking powder, baking soda, salt) into a medium sized bowl.
    1 ½ cup (195 grams or 6.9 ounces) bleached all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • Cream the butter and sugar together until light and fluffy. If using a stand mixer, this will take about 5 minutes on medium speed, longer if using a hand mixer.
    1 stick (8 tablespoons or 113 grams or 4 ounces) unsalted butter, softened plus more for flouring the pan, 1 ¼ cup (250 grams or 8.8 ounces) granulated sugar
  • Add the eggs one at a time, beating for a minute after each addition and scraping down the bowl as necessary.
    2 large eggs
  • Add the raspberry liqueur or vanilla and beat for a minute.
    1 teaspoon Chambord (or other raspberry liqueur) or vanilla
  • Add approximately one half of the dry ingredients and mix on low speed until they are just incorporated.
  • Add enough buttermilk to the measuring cup to measure a total of three quarters cup (i.e. about one half cup of buttermilk or slightly less). Scrape down the bowl.
    ½ cup buttermilk
  • Add the remaining dry ingredients and mix until just barely incorporated.
  • Pour the batter into the prepared pan, even out the batter and give the pan a few thwacks on the counter to remove any air bubbles.
  • Bake the cake for about 45 to 50 minutes, until the top has started to brown and a toothpick inserted into the center comes out clean.
  • Cool in the pan for 10 minutes, and then invert and transfer to a cooling rack.

Chambord simple syrup (optional)

  • While the batter is baking, prepare the syrup by combining the sugar, water, and Chambord or other raspberry liqueur in a small saucepan.
    ¼ cup granulated sugar, ¼ cup water, 1 tablespoon Chambord or other raspberry liqueur
  • Bring the syrup to boil over medium-high heat and stir until all of the sugar has dissolved.
  • Turn off the heat and let cool.


  • Once you have removed the cake from the pan and transferred it to a cooling rack, put the cooling rack over a baking sheet or piece of waxed paper or parchment paper to catch any drips.
  • If you have make the Chambord syrup, use a pastry brush or spoon to brush all of syrup onto the top and sides of the raspberry cake. Let cool.
  • When ready to glaze, combine the confectioners sugar and 1 tablespoon each of Chambord and lemon juice and whisk to combine. Add a bit more, if needed, so that the glaze is just pourable.
    1 cup confectioners' sugar, 1 to 2 tablespoons Chambord or other raspberry liqueur, 1 to 2 tablespoons lemon juice
  • Pour the glaze over the cake, letting it drip down the sides, and let the glaze harden before serving, about one hour.
  • Serve with additional fresh raspberries, if desired.
  • The cake can be stored at room temperature for up to one week.


I consider the syrup optional because the cake is already quite moist.


Serving: 1slice | Calories: 337kcal | Carbohydrates: 67g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 244mg | Potassium: 81mg | Fiber: 1g | Sugar: 36g | Vitamin A: 393IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg
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raspberry cake on a rectangular plate cut into slices and decorated with raspberries. .

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