Irresistible Black Raspberry Cake Recipe in 7 Easy Steps

Oh, black raspberries – those little jewels of summer! I still remember the first time I baked with them. My neighbor’s bushes were overflowing, and she handed me a basket with that knowing smile. “You’ll make something magical,” she said. And boy, was she right! This black raspberry cake recipe became my instant favorite – moist, bursting with flavor, and perfect for everything from lazy Sunday brunches to fancy dinner parties. The berries bake into the cake beautifully, creating pockets of jammy goodness in every bite. Trust me, once you try this, you’ll be hunting for black raspberries every season just like I do!

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Why You’ll Love This Black Raspberry Cake Recipe

This cake isn’t just delicious—it’s downright addictive! Here’s why it’s become my go-to dessert:

• Effortless elegance: Looks fancy but comes together in one bowl with simple steps
• Bursting with flavor: Those fresh black raspberries create little pockets of jammy goodness
• Perfect texture: Moist crumb that stays fresh for days (if it lasts that long!)
• Versatile: Dress it up with whipped cream or enjoy it plain with coffee
• Crowd-pleaser: I’ve never brought leftovers home from any gathering

Seriously, this cake might just ruin all other desserts for you. Consider yourself warned!

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Ingredients for Black Raspberry Cake Recipe

Gathering the right ingredients makes all the difference with this cake. Here’s exactly what you’ll need:

• 2 cups all-purpose flour – spooned and leveled
• 1 1/2 cups sugar – granulated works best
• 1/2 cup unsalted butter – softened (leave it out for 30 minutes!)
• 1 cup fresh black raspberries – gently rinsed and patted dry
• 2 large eggs – at room temperature
• 1 tsp vanilla extract – the real stuff, please!
• 1/2 cup milk – whole milk gives the richest texture
• 1 tsp baking powder
• 1/2 tsp salt – balances all that sweetness

Pro tip: Measure your flour correctly! I scoop it into my measuring cup with a spoon and level it off – no packing it down. This little trick makes the cake perfectly tender every time.

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Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this beauty! Just grab:

• A trusty 9-inch round cake pan (my well-loved one has baked dozens of these)
• Mixing bowls – one large, one medium
• Electric mixer (though a strong arm and whisk work too!)
• Rubber spatula for gentle berry folding
• Toothpick for the all-important doneness test

That’s it! Now let’s get baking.

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How to Make Black Raspberry Cake Recipe

Okay, let’s dive into the fun part! Making this cake is easier than you think, but I’ll walk you through each step just like I do with my best friends when they come over to bake with me.

1. Preheat your oven to 350°F (175°C) and grease that 9-inch pan really well. I like to use butter and a light dusting of flour – it never fails me!
2. Whisk together the dry ingredients – flour, baking powder, and salt – in that medium bowl. Give it a good stir to distribute everything evenly.
3. Cream the butter and sugar in your large bowl until it’s light and fluffy. This takes about 2-3 minutes with an electric mixer. You’ll know it’s ready when it looks almost like pale yellow clouds!
4. Add eggs one at a time, mixing well after each. Then stir in the vanilla. The batter might look a bit curdled at this point – don’t panic! It’ll come together beautifully.
5. Alternate adding dry ingredients and milk, starting and ending with the dry mixture. I do this in about 3 additions, mixing just until combined each time. Overmixing is the enemy of tender cake!
6. Gently fold in those gorgeous black raspberries with a rubber spatula. Be careful not to smash them – we want whole berries bursting with flavor!
7. Pour into your prepared pan and smooth the top. Bake for 30-35 minutes until golden and a toothpick comes out clean.

Tips for Perfect Black Raspberry Cake

Here are my hard-earned secrets for cake success:

• Don’t peek during the first 25 minutes of baking – sudden temperature changes can make your cake fall!
• Test in multiple spots with your toothpick – sometimes berries can make it seem wet when it’s actually done.
• Cool completely before slicing – I know it’s tempting, but this prevents crumbling and lets the flavors develop.

Follow these tips, and you’ll have bakery-worthy results every time!

Ingredient Substitutions & Notes

Life happens, and sometimes you need to improvise! Here are my tried-and-true swaps when pantry emergencies strike:

• Frozen black raspberries? Thaw completely and pat dry – they’ll work beautifully!
• Out of milk? Buttermilk adds lovely tang, or thin plain yogurt with water.
• No unsalted butter? Use salted but reduce added salt by half.

One non-negotiable: always use fresh berries if possible – frozen can make the batter too wet. Trust me, I learned this the soggy-cake way!

Serving Suggestions for Black Raspberry Cake

This cake shines all on its own, but oh – the possibilities! My favorite ways to serve it:

• With a dollop of freshly whipped cream and extra berries
• Warmed slightly with vanilla ice cream melting over the top
• Dusted with powdered sugar for simple elegance

Morning, noon, or midnight – it’s always the right time for this cake!

Storage & Reheating Instructions

This cake keeps beautifully in an airtight container at room temperature for up to 3 days – if it lasts that long! For the best texture, serve at room temperature. You can pop individual slices in the microwave for 10 seconds if you prefer it slightly warm – just enough to make those berry flavors sing!

Black Raspberry Cake Recipe FAQs

Nutritional Information

Just so you know what you’re indulging in (not that you’ll care once you taste it!): Each slice has about 280 calories, with 10g fat and 45g carbs. Remember, nutrition can vary based on your specific ingredients and brands – but honestly, this cake is worth every delicious bite!

Share Your Black Raspberry Cake Experience

I’d love to hear how your cake turns out! Did you add any special twists? Snap a photo and tag me – nothing makes me happier than seeing your berry-filled creations. Leave a comment below with your baking adventures (or disasters – we’ve all been there!). Happy baking, friends! Find more recipes on Pinterest.

Black Raspberry Cake Recipe

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A delicious and moist black raspberry cake perfect for any occasion.

• Author: Sophia Collins
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 1 cake (8 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1 cup fresh black raspberries
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 tsp baking powder
• 1/2 tsp salt

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, mix flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
4. Alternate adding flour mixture and milk to the butter mixture, mixing well.
5. Fold in black raspberries gently.
6. Pour batter into the pan and bake for 30-35 minutes or until a toothpick comes out clean.
7. Let cool before serving.

Notes

• Use fresh black raspberries for best results.
• Store leftovers in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 20g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg