Raspberry Strawberry Cake: The Dessert That’ll Make You Famous

Picture this: a cake so moist, so bursting with berry goodness, that your friends start texting you for the recipe before they’ve even finished their first slice. This Raspberry Strawberry Cake isn’t just dessert—it’s a social currency. Whether you’re bribing your in-laws or flexing at a potluck, this cake delivers.

And guess what? It’s stupidly easy to make. No fancy techniques, no obscure ingredients.

Just pure, unapologetic deliciousness. Ready to become a legend?

Why This Recipe Slaps

This cake combines the tart punch of raspberries with the sweet, juicy allure of strawberries—a match made in dessert heaven. The texture?

Think cloud-like crumb with pockets of jammy fruit explosions. It’s versatile (serve it warm, cold, or with a scoop of ice cream), and it’s forgiving (overmix the batter? No problem).

Plus, it’s a one-bowl wonder—minimal cleanup, maximum praise.

Ingredients You’ll Need

1 ½ cups all-purpose flour (spooned and leveled, unless you enjoy dense cake)
1 tsp baking powder (the silent hero)
½ tsp salt (because even cake needs boundaries)
½ cup unsalted butter, softened (cold butter haters unite)
1 cup granulated sugar (or less if you’re pretending to be healthy)
2 large eggs (room temp, unless you like waiting)
1 tsp vanilla extract (imitation vanilla is a crime here)
½ cup whole milk (skim milk will work, but why?)
1 cup fresh strawberries, diced (frozen in a pinch, but pat them dry)
½ cup fresh raspberries (keep a few extra for garnish—or snacking)

How to Make It: A Foolproof Listicle

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. Pro tip: Grease and flour the pan if you’re paranoid about sticking.
Whisk dry ingredients.
In a bowl, combine flour, baking powder, and salt. Set aside. Try not to inhale the flour—it’s not as fun as it looks.
Cream butter and sugar.
Beat them until fluffy (about 2 minutes). If your arm hurts, you’re doing it right. Or use a mixer—we won’t judge.
Add eggs and vanilla.
Mix until just combined. Overbeating here leads to tough cake, and nobody wants that.
Alternate dry ingredients and milk. Add half the flour mix, then milk, then the rest of the flour.
Stir until smooth, but don’t go Hulk-mode on it.
Fold in the berries. Gently! They’re delicate, unlike your ex’s ego.
Bake for 35–40 minutes.
A toothpick should come out clean (unless you hit a berry). Let it cool for 10 minutes before flipping. Patience is a virtue, or so they say.

Storage: Keep It Fresh or Freeze It

Room temp: Cover the cake and stash it for up to 2 days. Fridge: 5 days max (if it lasts that long). Freezer: Wrap slices tightly in plastic and freeze for up to 3 months.

Thaw at room temp or microwave for 20 seconds if you’re impatient.

Why This Cake Is a Win

It’s crowd-pleasing, easy to customize, and packed with real fruit—so you can pretend it’s healthy. The balance of sweet and tart makes it addictive, and the texture is Instagram-worthy. Plus, it’s a great way to use up berries before they go bad.

Waste not, want not, right?

Common Mistakes to Avoid

Overmixing the batter. Gluten development = tough cake. Stir until just combined.
Using cold ingredients.
Room temp butter and eggs blend better. Plan ahead.
Dumping all the berries in at once. Fold gently to avoid a purple batter massacre.
Overbaking.
Set a timer. Dry cake is sad cake.

Alternatives for the Rebellious Baker

Gluten-free: Swap flour for a 1:1 GF blend. Add ½ tsp xanthan gum if it’s not included.
Dairy-free: Use plant-based butter and almond milk.
The cake might be slightly denser, but still delicious.
Other berries: Blackberries, blueberries, or a mix work too. Go wild.
Lemon zest: Add 1 tbsp for a citrusy twist. Your taste buds will thank you.

FAQs: Because People Have Questions

Can I use frozen berries?

Yes, but thaw and pat them dry first.

Excess moisture = soggy cake. Nobody likes a soggy bottom.

Why did my berries sink to the bottom?

You might’ve overmixed or didn’t toss them in flour first. Next time, dust berries with a bit of flour before folding them in.

Can I make this into cupcakes?

Absolutely!

Bake for 18–22 minutes. Cupcakes are just cake in portion-controlled lies.

What’s the best frosting for this cake?

Whipped cream or cream cheese frosting. Buttercream works too, but it’s overkill IMO.

Can I reduce the sugar?

Sure, but the berries’ tartness might dominate.

Try ¾ cup if you’re cutting back.

Final Thoughts

This Raspberry Strawberry Cake is a no-brainer for anyone who wants to impress with minimal effort. It’s forgiving, flexible, and downright delicious. Whether you’re a baking newbie or a seasoned pro, this recipe will earn you compliments—and maybe even marriage proposals.

Now go bake it, and prepare for the onslaught of recipe requests.