If you’re looking for a baked treat that hits all the right notes—tangy, buttery, and studded with bursting berries—then this Raspberry Snack Cake is about to become your new favorite go-to recipe. With its tender crumb, golden edges, and gorgeous pops of fresh raspberry, this cake strikes the perfect balance between elegance and everyday simplicity. Whether you need a cheerful afternoon pick-me-up, a sweet addition to brunch, or a beautiful dessert for company, the Raspberry Snack Cake is sure to brighten your table and make everyone reach for seconds.
Ingredients You’ll Need
The beauty of this Raspberry Snack Cake lies in its straightforward ingredient list. Each component is essential, bringing its own charm—richness, tenderness, or that sunny pop of berry flavor. Here’s why every ingredient matters and how you can make the most of each bite.
- Unsalted butter (1/2 cup, softened): Provides structure, unbeatable flavor, and a moist crumb—make sure it’s at room temperature for the fluffiest result.
- Granulated sugar (3/4 cup): Adds sweetness and helps cream the butter into a light, luscious base.
- Large eggs (2): Bind the ingredients and add moisture, making the cake airy and rich.
- Vanilla extract (1 teaspoon): Gives underlying warmth and depth that highlights the berries beautifully.
- Sour cream or plain yogurt (1/2 cup): The secret to serious tenderness and a subtle tang, keeping the cake moist for days.
- All-purpose flour (1 1/2 cups): The sturdy backbone that holds all the deliciousness together.
- Baking powder (1 1/2 teaspoons): Ensures a lovely, light rise—don’t skip or skimp here!
- Salt (1/4 teaspoon): Just enough to brighten all the flavors and keep the sweetness in check.
- Fresh raspberries (1 1/2 cups): The star ingredient—use fresh for beautiful pockets of flavor or frozen (no thawing needed) if that’s what you have.
- Powdered sugar (optional): A delicate dusting for that irresistible bakery finish.
How to Make Raspberry Snack Cake
Step 1: Preheat and Prepare Your Pan
Kick things off by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving a bit of overhang for easy lifting later. This little step guarantees your Raspberry Snack Cake pops out perfectly, every single time.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar. You want this mixture to get light and fluffy—it should look pale and doubled in volume after a few minutes with a hand mixer or sturdy whisk. Add the eggs, one at a time, mixing well after each. Then stir in the vanilla extract and sour cream. This wet mixture forms the decadent, tender base of your snack cake.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, and salt. Combining these dry ingredients separately helps ensure even distribution—so every bite has just the right lift and no surprise salty pockets.
Step 4: Bring It All Together
Add the flour mixture to your wet ingredients and gently stir until just combined. Over-mixing at this stage can lead to a dense cake, so stop as soon as you see no more streaks of flour. This helps your Raspberry Snack Cake stay incredibly soft and tender.
Step 5: Fold in the Raspberries
With a gentle hand, fold in the raspberries. If you’re using fresh, be careful to keep them mostly whole; if using frozen, toss them in straight from the freezer (no thawing required) to prevent streaking and keep the batter cool. The goal: juicy pockets of berry in every slice!
Step 6: Bake to Perfection
Pour your beautiful batter into the prepared pan and smooth the top with a spatula. Slide the pan into the oven and bake for 35–40 minutes, or until a toothpick inserted in the center emerges clean. The aroma of this Raspberry Snack Cake as it bakes is almost as satisfying as the finished dessert.
Step 7: Cool, Dust, and Slice
Set the cake aside to cool completely in the pan. Once cooled, lift it out using the parchment overhang. For a picture-perfect finish, dust the top with powdered sugar if you like, then slice into generous squares and serve. Pure snack cake bliss!
How to Serve Raspberry Snack Cake
Garnishes
The simplest, prettiest way to finish a Raspberry Snack Cake is with a delicate shower of powdered sugar. For an extra-special touch, add a few more fresh raspberries or a tiny sprig of mint. If you’re feeling fancy, a light drizzle of lemon glaze or a dollop of softly whipped cream will make the cake feel downright luxurious.
Side Dishes
This cake is a charmer solo, but it also pairs wonderfully with a scoop of creamy vanilla ice cream or a spoonful of tangy Greek yogurt on the side. For brunch, try serving your Raspberry Snack Cake with a fruit salad and mimosas to make any morning feel unforgettable.
Creative Ways to Present
Slice the cake into little bars for lunchbox treats, or cut into small cubes and stack as part of a dessert board with other bite-sized sweets. For afternoon tea, serve thin fingers on a platter alongside hot mugs of earl grey or herbal tea. The colors and flavors of the Raspberry Snack Cake make it a showstopper in any setting.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store any uneaten portions of Raspberry Snack Cake in an airtight container at room temperature for up to two days. The cake remains soft and moist, and the berry flavor deepens overnight. For the ultimate freshness, you can also refrigerate it—just let it come to room temperature before enjoying for the best texture.
Freezing
This snack cake freezes beautifully. Wrap individual squares in plastic wrap and tuck them into a freezer-safe bag. They’ll keep for up to three months. When you’re craving a homemade treat, just grab, thaw, and enjoy a little burst of summer anytime.
Reheating
To revive leftover Raspberry Snack Cake, warm a slice for just 10 to 15 seconds in the microwave. This softens the crumb and makes the berries taste like they’re fresh from the oven. If you’ve frozen the cake, thaw overnight in the fridge, then bring to room temperature or gently reheat before serving.
FAQs
Can I use other berries besides raspberries?
Absolutely! While the Raspberry Snack Cake is irresistibly good as written, you can easily swap in blackberries, blueberries, or a mixture of your favorite berries. Just keep the total amount the same and enjoy a different flavor twist each time.
How do I prevent berries from sinking to the bottom?
Toss your raspberries in a teaspoon of the flour from your measured ingredients before folding them into the batter. This trick gives them a little grip and helps keep them suspended nicely throughout the cake.
Can I double the recipe for a larger crowd?
Yes! Double all the ingredients and bake in a 9×13-inch pan. Keep an eye on the baking time—it may need a few extra minutes. This is a great way to share the Raspberry Snack Cake with a big group or at family gatherings.
Is it okay to use frozen raspberries?
Definitely—frozen raspberries work wonderfully and mean you can enjoy Raspberry Snack Cake year-round. No need to thaw before adding, just fold them in gently straight from the freezer to prevent too much juice from coloring the cake.
What can I use instead of sour cream?
If you don’t have sour cream on hand, plain yogurt makes a great substitute and still gives you that tender, moist crumb. Greek yogurt works too, though it will make the cake a touch denser and tangier in flavor.
Final Thoughts
Give this Raspberry Snack Cake a try—there’s something magical about its mix of buttery cake and bright berries that just makes everyone smile. It’s the kind of recipe that quickly earns a spot in your regular baking rotation, whether you’re making it for loved ones or keeping a little extra just for yourself. Happy baking!