This Raspberry Sauce Cake is soft, simple, and finished with a warm homemade raspberry sauce poured right over the top. The cake bakes up tender and light, then soaks in the bright, sweet-tart flavor of raspberries while it’s still warm, giving every slice a moist, flavorful finish. What makes this cake special is how easy it is! It is a cozy, everyday dessert that feels a little special without much extra work. If you love raspberry desserts, check out my Raspberry Coffee Cake and Raspberry Thumbprint Cookies, too!
Ingredients & Substitutions
- All-Purpose Flour: This gives the cake structure while keeping the crumb soft and tender. A 1:1 gluten-free baking blend should work well if needed.
- Butter + Vegetable Oil: Using both butter (I prefer unsalted) and oil adds flavor and moisture. The butter brings richness, while the oil helps the cake stay soft even after the raspberry sauce is poured on top. If using salted butter, you may want to lessen the amount of salt.
- Eggs: You will need four large eggs for this recipe (2 whole eggs and 2 egg whites only). The whole eggs provide richness and flavor, while the extra egg whites add structure and help the cake stay light and tender. Save the egg yolks to use in another recipe like Creamy Orange Custard!
- Sour Cream: Sour cream keeps the cake moist and gives it a subtle tang that balances the sweetness of the raspberry sauce. Plain full-fat Greek yogurt is a good substitute.
- Whole Milk: Milk helps create a smooth, pourable batter. Lower-fat milk will work, but whole milk gives the best texture.
- Raspberries: Either fresh or frozen raspberries work for the sauce. If using frozen raspberries, there’s no need to thaw them first; just cook them straight from frozen.
- Lemon Juice: A small amount of lemon juice brightens the raspberry flavor and keeps the sauce from tasting flat. Fresh or bottled lemon juice both work here.
FAQs
Can I use frozen raspberries for the sauce?
Yes. Frozen raspberries work just as well as fresh ones. You don’t need to thaw them first; add them straight to the saucepan and cook as directed.
Can I use other berries instead of raspberries?
Yes! Strawberries, blueberries, or blackberries can be used to make the sauce. Keep in mind that cooking times and sweetness may vary slightly depending on the berry. The cake will still be soft and delicious with any berry you choose.
Can I make the raspberry sauce ahead of time?
Yes. The raspberry sauce can be made up to 3 days in advance. Let it cool completely, then store it in an airtight container in the refrigerator. Warm it slightly before pouring over the cake so it absorbs evenly.
Do I have to strain the raspberry seeds?
No. Straining the seeds is optional, and we tested it both ways. (Some loved the seeds and some wanted to leave them out.) Leaving them in gives the sauce a more rustic texture, while straining creates a smooth finish. Both versions taste great, so choose what you prefer.
Is this cake the same as a poke cake?
No. This cake is not poked before adding the sauce. The warm cake naturally absorbs the raspberry sauce as it rests, giving it flavor without changing the texture.
Can I make this cake ahead of time?
Yes. This cake can be made a day ahead. Let it cool completely, then cover and store it at room temperature or in the refrigerator until ready to serve.
Serving Ideas
- Serve Raspberry Sauce Cake slightly warm or at room temperature with a dollop of whipped cream or a scoop of no-churn vanilla ice cream. (Or, try it with one of my other easy no-churn ice cream recipes!)
- For a brunch or coffee break, pair a slice with fresh berries and hot coffee. If you’re serving this alongside other baked goods, add Raspberry Muffins for a nice mix of textures and flavors.
- Turn this into an easy dessert spread by serving it with slices of Raspberry Almond Pound Cake and extra raspberry sauce on the side for drizzling.
How to Store Raspberry Sauce Cake
Room Temperature: Once the cake has fully cooled, cover it tightly with plastic wrap or foil. Store at room temperature for up to 2 days.
Refrigerator: For longer storage, cover the cake well and refrigerate for up to 5 days. Let slices come to room temperature before serving for the best texture.
Freezer: To freeze, wrap the cake (or individual slices) tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
This cake stays moist thanks to the raspberry sauce, making it a great make-ahead dessert for gatherings or busy weeks.
Raspberry Sauce Cake
Ingredients
Cake
- 2 ¾ cups (345 g) all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
- ¼ cup (54 g) vegetable oil
- 1 ¾ cups (350 g) granulated sugar
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (172.5 g) sour cream, room temperature
- ¾ cup (183 g) whole milk, room temperature
Raspberry Sauce
- 3 cups (369 g) raspberries, fresh or frozen
- ¾ cup (150 g) granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Cake
- Preheat oven to 350°F (177°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar together on medium speed until light and fluffy.
- Add the eggs and egg whites one at a time, mixing on low speed after each addition until just combined. Mix in the vanilla extract.
- Add the sour cream and mix on low speed until fully incorporated.
- Add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. With the mixer on low speed, add ⅓ of the flour mixture, then ½ of the milk. Repeat, ending with the final ⅓ of the flour mixture. Mix just until combined and no dry streaks remain. Do not overmix.
- Spread the batter evenly into the prepared baking dish.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake rest while you make the raspberry sauce.
Raspberry Sauce
- In a medium saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Stir and cook until the berries break down and the mixture begins to bubble.
- In a small bowl, whisk together the cornstarch and water until smooth. Stir this into the raspberry mixture.
- Let the sauce simmer for 30 to 45 seconds, stirring constantly, just until slightly thickened but still pourable. Remove from heat.
- Using a fine mesh strainer, strain out the seeds.*
- Slowly pour the raspberry sauce evenly over the top of the slightly cooled (but still warm) cake.
- Let the cake rest for at least 30 minutes at room temperature so it can fully absorb the raspberry sauce before slicing and serving.
Notes
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This cake is super easy to make, and the raspberry sauce makes it taste fancy without being hard. I love it!
Elizabeth
Wow, I love this cake! The tartness from the raspberry sauce really came out (which I loved), and I didn't mind the seeds when we first tested it out. It's a great recipe!
Stephanie
This cake is so soft (I could eat it with a spoon), and the raspberry sauce is the perfect balance of sweet and tart.
Bella
The cake is super soft and the raspberry sauce makes it taste way better than regular cake. I could eat this every day!
