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Raspberry Cake (Recipe)

Raspberry Cake (Recipe)


Here’s a holiday you didn’t know you wanted to celebrate: National Raspberry Cake Day! Tomorrow, July 19th, is the big day — so whip up your very own cake and celebrate.

Raspberry Loaf Cake



  • Vegetable oil cooking spray
  • 3/4 Cup unbleached all purpose flour
  • 1/4 Cup whole wheat flour
  • 1/2 Teaspoon instant yeast
  • 3/4 Teaspoon salt
  • 2 Tablespoons ground flaxseed
  • 2 Tablespoons unsalted butter, melted
  • 2/3 Cup plain Greek yogurt, at room temperature and excess liquid drained out
  • 3 Large eggs, plus 3 larges egg yolks, at room temperature
  • 1 Cup 2 tablespoons granulated sugar
  • 1/2 Teaspoon vanilla extract
  • 1/2 Cup raspberries, plus more for garnish


  • 2 Tablespoons unsalted butter, melted
  • 1/4 Cup whole milk, plus more for thinning
  • 1 1/2 Teaspoons vanilla extract
  • Coarse salt
  • 2 1/2 Cups sifted confectioner’s sugar


  • Raspberries
  • Flaxseeds (optional)

Pan Size: 4 1/2 inch by 9 inch loaf pan.

1. Preheat oven to 350 degrees. Spray vegetable oil on loaf pan. Line the pan with parchment paper and coat with oil again.
2. In a bowl, add all purpose and whole wheat flour, yeast, salt and flaxseed. Stir to combine. In a different bowl, add yogurt and melted butter and whisk.
3. Add eggs, additional yolks, sugar and vanilla to a stand mixer. Beat at medium speed for 5-6 minutes, or until the mixture is pale and thick. Using a rubber spatula, fold the flour mixture gently into the egg mixture until combined. Then, again gently, fold in the butter mixture and stir to combine. Add the raspberries and gently mix in. Transfer batter to baking pan.
4. Bake for 45-50 minutes, rotating halfway through. The cake is ready when it’s turned a pale gold color and a toothpick comes out clean when put in the center. Transfer to a wire rack to cool for about 20 minutes. Gently remove cake from the baking pan and place directly on the wire rack to cool thoroughly.
5. Prepare icing. In a small saucepan over medium-low heat, melt butter. Add milk, vanilla, and just about a pinch of salt and stir to combine. Add 1/4 cup confectioner’s sugar, whisk, and add more until the icing has thickened and is pourable. Pour over the cake (it’s OK if it looks a little sloppy) and add some raspberries and flaxseed for garnish. Let frosted cake set for around 15 minutes before cutting and serving.

Recipe Credit: Martha Stewart.

More Berries Recipes:
Blueberry & Cucumber Salad (Recipe)
Raspberry Gratin (Recipe)
Blueberry Ice Pops (Recipe)

Read more: All recipes, Desserts, Food, Holidays, Other Holidays, Vegetarian, , , , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
4:59AM PDT on May 1, 2014

The information in this blog is extremely useful for the people.
acai berry supplement

9:27PM PDT on Sep 5, 2013

Yum , thanks

12:38PM PDT on Aug 17, 2013

Thanks for sharing.

10:41AM PDT on Aug 1, 2013

Yum, cant wait to try it.

6:50AM PDT on Jul 29, 2013

I love this! Can't wait to try it!

3:01AM PDT on Jul 29, 2013

thanks for sharing ...will be trying some new recipes!

6:04PM PDT on Jul 23, 2013

Thank you Katie, for Sharing this!

12:09PM PDT on Jul 23, 2013

yum want raspberry cake

8:35AM PDT on Jul 23, 2013

I wished i baked. It does sound good even more with blackberries.

3:31AM PDT on Jul 22, 2013


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