A Summer Raspberry Cake Recipe

A Summer Raspberry Cake Recipe

Because everyone needs a summer raspberry cake recipe.

I’m finding I have a lot of love for the simple berry loaf cake. This one has 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 one thing that makes this recipe complicated in any way are those pesky raspberry seeds. Raspberry seeds get strained out of all of my raspberry recipes. Otherwise mr. uglyducklingbakery complains they get stuck in his teeth.

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).

a picture of a chinois

So. Many. Raspberry. Seeds.

Who knew that raspberries were all seed?

the chinois full of raspberry seeds

The batter will come up about halfway in a 9″x5″ loaf pan. You can use a smaller loaf pan if you prefer a taller, narrower cake.

the unbaked cake in a floured cake 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).

the baked but unglazed summer raspberry cake on a cooling rack

FAQs about this summer raspberry cake recipe

Do I really have to weigh out my ingredients?

No. But there is so much variation in how people measure that you are much more likely to get a reliable result if you weigh your ingredients. I still have a deal that I’ll send a basic kitchen scale to the first ten U.S. readers who sign up for my newsletter and leave a comment to promise they will start weighing out all of their 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.

Summer raspberry cake recipe

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Author uglyducklingbakery


  • Food processor or blender
  • Fine mesh sieve
  • Stand mixer or hand mixer
  • 9"x5" or 8"x4" loaf pan


Raspberry cake batter

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

Chambord simple syrup (optional)

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

Raspberry-lemon glaze

  • 1 cup confectioners' sugar
  • 1-2 tbsp Chambord or other raspberry liqueur
  • 1-2 tbsp 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 ~1/4 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 1/2 cup (195g/6.9oz) bleached all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp 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 (8tbsp/113g/4oz) unsaltetd butter, softened plus more for flouring the pan, 1 1/4 cup (250g/8.8oz) 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 tsp 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 3/4 cup (i.e. about 1/2 cup of buttermilk or slightly less). Scrape down the bowl.
    ~1/2 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 ~45-50 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.
    1/4 cup granulated sugar, 1/4 cup water, 1 tbsp 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 tbsp 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, 1-2 tbsp Chambord or other raspberry liqueur, 1-2 tbsp 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.

What’s next?

If you make this summer raspberry cake recipe, or have any questions, please comment and/or share a pic!

Make another summer cake from the uglyducklingbakery cake archives like this blackberry and lemon quickbread.

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the summer raspberry cake on a white plate cut into a few slices and decorated with fresh raspberries

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