Raspberry Sauce Cake
This Raspberry Sauce Cake is soft, tender, and topped with a simple homemade raspberry sauce. It’s easy to make (but tastes decadent!) and perfect for sharing with family or friends!
Servings: 12 pieces
Calories: 488kcal
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
*We tested this cake both with and without straining the raspberry seeds. The sauce works either way: leave the seeds for a more rustic texture, or strain them for a smoother finish. Choose what you prefer.
Nutrition
Serving: 1piece | Calories: 488kcal