This Summer Raspberry Cake will quickly become your go to dessert recipe! It’s light, refreshing, and even better when you use fresh raspberries, but you can use frozen when you are in a pinch!

With warmer temperatures during the summer season, fruit and citrus just really hit the spot! These desserts are usually lighter and have all the qualities of a refreshing recipe.

Even though I believe this is the best summer dessert, it’s so delicious you may find yourself making it year-round and that’s okay too!

What You Need for Summer Raspberry Cake

Flour – we are using all purpose and whole wheat pastry flour

Baking powder

Salt

Butter – unsalted

Oil – Try to use olive oil if you can

Maple sugar – it’s similar to coconut sugar and is a healthier alternative to granulated sugar. You can use coconut sugar as well if you don’t have maple.

Egg

Vanilla extract

Milk – choose whole milk or 2%

Raspberries

How to Make Summer Raspberry Cake

Prepare your 9-inch cake pan by using a non-stick spray or use some butter, then preheat the oven to 350 degrees.

In a small mixing bowl, combine both kinds of flour, baking powder, and salt.

In another mixing bowl, beat the butter, oil, and sugar together. You can use a whisk, but we recommend using an electric hand or stand mixer.

After about 2-3 minutes of mixing, the ingredients should be combined, and you can add the beaten egg and vanilla. Mix together a little more, then pour in the milk and finish mixing.

 Slowly pour the dry flour mixture into the bowl with the wet ingredients and mix until combined.

Pour the batter into the cake pan and smooth it out until it’s distributed evenly.

Top the batter with the raspberries until it’s fully covered and bake!

You can start checking the cake with a toothpick around the 45-minute mark. Once it’s ready it will be golden brown, and the toothpick will come out clean.

Before serving and slicing, let it cool. If you are transferring the cake to another dish or plate, you want to make sure it has cooled enough so it doesn’t far apart in the process.

Can You Use Frozen Raspberries?

Absolutely! Frozen produce, like raspberries, are picked at their peak and frozen within 24 hours. If you are going to use frozen raspberries, be sure to let them thaw completely before adding them to the batter.

Why Use Whole Wheat Pastry Flour and Can You Substitute?

While whole wheat pastry flour is lower in protein compared to all purpose, it’s higher in other minerals and fiber. It’s also less processed than all purpose or white flours.

By using whole wheat pastry flour, you will end up with a lighter and flakier crust, dough, etc. which is why we are using it in this recipe. I prefer it to regular whole wheat flour because it still gives the desired texture and is not heavy or make a weighted down baked good.

For other recipes where you want to cut out some of the all purpose flour, typically you can use a half and half ratio without compromising the taste of your favorite baked goods. 

More Easy Healthier Dessert Recipes:

• Tahini Chocolate Chip Cookies
• Mini Eggless Cheesecake
• Butterscotch Syrup
• Apple and Raspberry Crumble
• Paleo Brownies

Summer Raspberry Cake

This Summer Raspberry Cake will quickly become your go to dessert recipe! It’s light, refreshing, and amazing when you use fresh raspberries, but you can use frozen when you are in a pinch!

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 8

Author: Abbie

Ingredients

• ¾ cup all-purpose flour
• ¾ cup whole wheat pastry flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 3 tablespoons unsalted butter melted
• 3 tablespoons olive oil
• ¾ cup maple sugar
• 1 large egg beaten
• 1 teaspoon vanilla extract
• ½ cup whole or 2% milk
• 6 ounces raspberries

Instructions

• Preheat oven to 350 degrees. Spray a 9-inch cake pan or pie plate with oil spray (or use butter).
• In a bowl, mix together flours, baking powder, and salt.
• In a separate bowl, beat butter, oil, and sugar together with a whisk/electric mixer/stand mixer until fully integrated and fluffy, approximately 2 to 3 minutes. Add egg and vanilla and beat until combined well. Add milk and beat another minute.
• Add dry ingredients to wet ingredients and mix together well.
• Transfer batter to prepared pan and smooth top. Sprinkle raspberries on the batter so they cover the batter.
• Bake ~50 minutes until light golden brown and toothpick inserted comes out clean.
• Allow to cool before eating.

Video

Notes

Serve with whipped cream and more fresh berries.