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)


Rokcy Less
Past Member 3 years ago

The information in this blog is extremely useful for the people.
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iveta cer

Yum , thanks

Maria S.
Maria S4 years ago

Thanks for sharing.

Tania S.
Tania S4 years ago

Yum, cant wait to try it.

Chazz York jr
Chazz York4 years ago

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

Kate S.
Kate S4 years ago

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

Fred Hoekstra
Fred Hoekstra4 years ago

Thank you Katie, for Sharing this!

Marti Washburn
Marti Washburn4 years ago

yum want raspberry cake

PrimaAWAY B.
PrimaAWAY B4 years ago

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

Val M.
Val M4 years ago