Soft and Fluffy Sour Cream Raspberry Cake

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Soft and Fluffy Sour Cream Raspberry Cake

This Sour Cream Raspberry Cake is soft, fluffy, and wonderfully moist—with bursts of fresh raspberries and a bright lemon twist. Perfect for enjoying as a simple snack cake or transforming into a beautiful layered dessert.

Why You’ll Love This Cake:

  • Tangy lemon and creamy sour cream make for an ultra-moist texture.
  • Studded with fresh raspberries for fruity bursts of flavor.
  • Versatile: bake it in any shape pan or dress it up as a frosted layer cake.

Ingredients

  • 2 cups + 2 tbsp (276 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 1½ tsp (6 g) baking powder
  • ½ tsp (3 g) salt
  • ⅔ cup (150 g) unsalted butter, room temperature
  • 3 large eggs
  • ¾ cup (170 g) sour cream, room temperature
  • 1 tbsp vegetable oil
  • 1 tsp vanilla extract or vanilla bean paste
  • ¼ cup (60 ml) fresh lemon juice (about 3 small lemons)
  • 1 tbsp lemon zest
  • 1 cup fresh raspberries

Instructions

1. Prep the Oven and Pans

Preheat your oven to 350°F (175°C). Line your desired cake pan(s) with parchment paper and lightly grease the sides.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

3. Add the Butter

Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the butter into the dry ingredients on medium-low speed until the mixture becomes crumbly and no large butter pieces remain.

4. Incorporate Wet Ingredients

Add the eggs, one at a time, mixing on low speed until just incorporated. Add the sour cream, oil, vanilla, lemon juice, and zest, and continue to mix until smooth.

5. Fold in Raspberries

Gently fold in the fresh raspberries using a spatula, being careful not to crush them.

6. Bake

Pour the batter into your prepared pan(s). Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.

7. Cool

Let the cake cool in the pan for 10 minutes, then run a knife or offset spatula around the edges and transfer to a wire rack to cool completely.

Optional Lemon Cream Cheese Frosting

To turn this into a frosted raspberry layer cake, double the recipe and bake in two 8-inch round pans. Once cooled, frost with your favorite lemon cream cheese frosting or a simple whipped cream.

Serving Suggestions

  • Dust with powdered sugar and serve with a cup of tea or coffee.
  • Add extra raspberries or a drizzle of lemon glaze for a pretty finish.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

This Sour Cream Raspberry Cake is a delicious way to enjoy seasonal berries and bright citrus flavor. Whether plain or frosted, it’s guaranteed to impress.

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