One lazy afternoon, with sunlight streaming through the kitchen window, I indulged in baking therapy. The idea of a raspberry swirl cake for afternoon tea had lingered in my mind for days and now seemed like the perfect time to bring it to life. Finally, when was the cake done? With each bite, we were transported to a place of pure bliss, and time seemed to stand still. The cake has now become a family favorite, and I make it a couple of times during the year. Combining fresh raspberries and raspberry jam in a cake is a stroke of genius, marrying the bright, tangy flavor of the fresh berries with the concentrated sweetness of the jam. The fresh raspberries add juicy pops of flavor throughout the cake, while the swirls of raspberry jam infuse each bite with an extra layer of fruity goodness. Together, they create a cake that is not only visually stunning but also incredibly flavorful and irresistible.
Why is this the best recipe?
Moist and Tender Texture: The combination of oil and sour cream in the batter ensures a moist and tender cake that is delightful to bite into. Balanced Sweetness: The amount of sugar in the batter and the streusel topping is just right, providing a balanced sweetness that complements the tartness of the raspberries. Fresh Raspberry Flavor: Using fresh raspberries gives the cake a fresh fruit flavor, making each bite a delightful experience. Simple Preparation: This recipe is easy to follow and requires basic ingredients. Thus making it accessible to bakers of all skill levels. Versatile: This cake can be served as a breakfast treat, a dessert, or a sweet snack, making it a versatile option for any occasion. Beautiful Presentation: The vibrant red raspberries and the crumbly streusel topping create a visually appealing cake that is sure to impress.
Ingredients and substitutes
Vegetable Oil: Adds moisture to the cake, resulting in a tender crumb. You can substitute it with melted butter or oils like canola or sunflower oil. Butter adds richness and flavor to the streusel. It can be substituted with margarine. Flour: Provides structure to the muffins. All-purpose flour is used in this recipe. However, you can substitute it with whole wheat flour for a healthier option. But keep in mind that the texture may be slightly denser. Sugar: Sweetens the muffins and contributes to their texture and browning. Granulated sugar is used here, but you can use brown sugar for a deeper flavor. Or you can use a sugar substitute like erythritol for a lower-calorie option. Sour cream: makes for a richer, more tender crumb in your muffins. The sour cream adds moisture and a slightly tangy flavor that complements the sweetness of the blueberries. Greek yogurt or buttermilk is also a great substitute. Eggs: Bind the ingredients together and add structure. For a vegan option, you can use a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with three tablespoons water, let sit for 5 minutes to thicken). Vanilla Extract: Enhances the flavor of the muffins. You can use vanilla bean paste or almond extract as substitutes. Raspberries: Add sweetness, tartness, and bursts of flavor throughout the muffins. Fresh or frozen raspberries can be used.
Step-by-step: Raspberry swirl cake
Prep – Preheat your oven to 350°F (175°C) and grease an 8 x 8-inch square baking pan.
Dry ingredients – Whisk the flour, baking powder, baking soda, and salt in a large bowl. Set aside. Wet ingredients – In a large mixing bowl, whip the eggs with sugar until they are light and fluffy. Gradually add the oil while whipping. Add the sour cream and vanilla extract. Dry to wet – Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the raspberries.
Bake – Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool – Allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Dust with powdered sugar before serving.
Tips for Success
Use Fresh Raspberries: Fresh raspberries will provide the best flavor and texture. If using frozen raspberries, do not thaw them before adding to the batter. Coat Raspberries in Flour: Tossing the raspberries in a bit of flour before folding them into the batter can help prevent them from sinking to the bottom of the cake. Properly Measure Flour: Use a spoon to lightly scoop the flour into the measuring cup and level it off with a straight edge. Avoid packing the flour into the cup. Don’t Overmix: Mix the batter until just combined. Overmixing can lead to a dense and tough cake. Use Room Temperature Ingredients: Allow the eggs, sour cream, and any other refrigerated ingredients to come to room temperature before mixing. This helps ensure even mixing and a better rise. To Prevent Sticking: Grease and flour the baking pan, or line the bottom with parchment paper for easy cake removal. Cool Completely Before Serving: Allow the cake to cool completely in the pan before removing and serving. This helps the cake set and makes it easier to slice. Store Properly: Leftover cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer storage.
Creative variations for raspberry swirl cake
Raspberry Almond Cake: Add almond extract to the batter and sprinkle sliced almonds on top before baking for a delicious almond flavor. Lemon Raspberry Cake: For a bright and citrusy twist, add lemon zest to the batter and a lemon glaze or frosting. White Chocolate Raspberry Cake: Fold white chocolate chips into the batter and drizzle melted white chocolate over the top of the cake before serving. Raspberry Cream Cheese Cake: Swirl a layer of softened cream cheese into the batter before baking for a creamy and tangy addition. Coconut Raspberry Cake: Add shredded coconut to the batter for a tropical flair and sprinkle more on top before baking. Raspberry Chocolate Cake: Fold chocolate chips or chunks into the batter for a rich and decadent treat. Raspberry Cheesecake Cake: Layer raspberry cheesecake between two layers of raspberry cake for a stunning and indulgent dessert.
Creative ways to serve raspberry cake
Raspberry Cake Parfait: Layer crumbled raspberry cake with whipped cream or yogurt and fresh raspberries in a glass for a visually appealing dessert. Cake Trifle: Cut the cake into cubes and layer it with whipped cream or custard and raspberry sauce in a trifle dish for a stunning dessert. Ice Cream Sandwiches: Slice the cake horizontally and use cookie cutters to cut out rounds. Sandwich raspberry sorbet or ice cream between two cake rounds for a refreshing treat. Cake Milkshake: Blend crumbled raspberry cake with vanilla ice cream and milk for a delicious milkshake. Raspberry Cake Sundae: For a decadent dessert, top slices of raspberry cake with vanilla ice cream, raspberry sauce, whipped cream, and fresh raspberries. Raspberry Cake Bread Pudding: Cube the cake and use it instead of bread in a bread pudding recipe for a rich and flavorful dessert.
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Frequently asked questions
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