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Black Raspberry Cake Recipe

Black Raspberry Cake Recipe

This Black Raspberry Cake recipe is soft, fruity, and perfect for summer. Made with fresh or frozen black raspberries, it’s moist, buttery, and full of flavor. Buttermilk and whipped egg whites create a tender, airy texture. A simple, homemade dessert ideal for brunch, birthdays, or casual get-togethers.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Cups All-purpose flour
  • 2 Cups Granulated sugar
  • 2 Tsp Baking powder
  • 1 Tsp Baking soda
  • ¾ Tsp Salt
  • 1 Cup Unsalted butter Room temperature
  • 3 Large Eggs Separated
  • 1 Cup Buttermilk
  • 1 Tbsp Vanilla extract
  • 1 Cup Mashed black raspberries Fresh or thawed from frozen
Optional Frosting Ingredients
  • ½ cup Unsalted butter Softened
  • 2 cups Powdered sugar
  • 1-2 Tbsp Milk Adjust to desired consistency
  • ½ Tbsp Vanilla extract
  • Black raspberries For garnish (optional)

Equipment

  • 2 9-inch cake pans Greased and floured or lined with parchment
  • 1 Oven Preheated to 350°F (175°C)
  • 2-3 Mixing bowls Separate bowls for dry, wet, and egg whites
  • 1 Whisk or mixer For mixing batter and beating egg whites

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
  4. Add egg yolks one at a time, beating well after each. Stir in vanilla extract.
  5. Add dry ingredients to the butter mixture in three parts, alternating with buttermilk. Begin and end with dry mix.
  6. Gently fold in the mashed black raspberries.
  7. In a separate bowl, beat egg whites until stiff peaks form. Fold into the batter carefully.
  8. Divide batter between pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  10. (Optional) Prepare frosting: Beat butter until creamy, add powdered sugar gradually with milk and vanilla until smooth. Frost the cooled cakes and garnish with berries.

Notes

  • Use fresh or frozen black raspberries (thawed and drained if frozen).
  • Toss berries in flour before adding to prevent sinking.
  • Pairs well with vanilla buttercream, lemon glaze, or cream cheese frosting.
  • Store unfrosted layers in the freezer for up to 2 months.