Summer Raspberry Cake will quickly become one of your favorite desserts! It’s light, refreshing, and even nicer if you use fresh raspberries, but if you’re in a hurry, frozen raspberries will suffice!
Fruit and citrus are especially refreshing during the summer months, when the weather is hotter. These sweets are often lighter in nature and feature all of the characteristics of a refreshing recipe.
Even though I think this is the ultimate summer dessert, it’s so good that you’ll want to make it all year, which is fine!
Summer Raspberry Cake Recipe is without a doubt the nicest dessert to end a meal in the summer. The raspberry adds a vibrant and fresh texture to the cake.
People are lusting after this cake because of its appealing appearance and flavor.
After reading this article, you will have a firm grasp on the procedures involved in producing the summer raspberry cake recipe.
You can also use the other suggestions to make a cake of your own design.
Summer Raspberry Cake Recipe
Summer is here! It’s a super-moist lemon sponge cake with ricotta, almond flour, and cornmeal, as well as fresh raspberries. It’s finished off with whipped cream and extra fresh raspberries for a light and refreshing dessert!
What You Need for Summer Raspberry Cake
- Oil. I use canola or avocado for baking (they are both neutral in flavor).
- Sugar. For this cake, I like granulated sugar best, but you could try it with brown sugar or honey.
- Eggs. You’ll separate them – yolks and whites – and use the yolks to beat with the oil and sugar and the egg whites to whip into stiff peaks to help add volume to the cake.
- Ricotta. Adds moisture and richness to the cake. You can choose if you’d like to use part-skim or whole milk.
- Lemon. I use both the zest and juice for optimal flavor!
- Vanilla extract. Grab a bottle of pure. I always use a little extra in my baked goods!
- Almond flour. Or almond meal – they are the same thing.
- Cornmeal. You can use course – yellow or white will work.
- Baking powder. To make it rise, of course.
- Raspberries. Fresh or frozen will work – they are the star of the show either way!
- Cornstarch. Will get tossed with the raspberries so they don’t bleed into the cake.
- Whipped cream. Make it from scratch using heavy whipping cream, granulated sugar and vanilla.
Equipment To Cake Preparation
- An oven for baking the cake.
- Parchment paper to cut into a 9-inch round.
- A 9-inch cake pan or 9-inch springform pan.
- A stand mixer with the paddle attachment or hand mixer with a bowl.
- Another 2 mixing bowls for the dry mixture and raspberry/cornstarch mixture.
- At least 1 spatula for folding and mixing.
- A wire rack to cool the cake. Or, set it on the stove top to cool.
- A knife to release the cake from the sides of the pan and to slice the cake.
- A serving spatula.
- Plates and forks for serving.
Preparation Method: Step by Step
Raspberry Lemon Cake
- Prepare your oven to a fan setting of 170 degrees Celsius.
- Prepare two round baking trays with a diameter of approximately 10 inches by lining them with parchment paper. To prevent the cake from sticking to the pan, we recommend using parchment paper; however, you can also try greasing the pans very well with butter or oil spray.
- You’ll need to separate the egg yolks from the egg whites once you’ve got your eggs. Put them to the side.
- Put the butter that has been allowed to soften into the mixer and beat it for one minute until it becomes smooth and fluffy.
- After incorporating the vegetable oil, continue to whisk the mixture for another minute or so.
- Blend everything together after adding the sugar in increments of half. The consistency of the mixture ought to become more airy and lighter in color.
- Mix everything together after you’ve added the egg yolks.
- To the bowl of a mixer, put the milk, vanilla extract, lemon juice, and yoghurt. Mix well. Blend the ingredients for the wet portion of the recipe for about a minute to combine everything.
- After that, begin putting the dry ingredients into the mixer one by one. First, add the plain flour to the bowl, followed by the corn flour, the baking powder, the baking soda, and the salt.
- Mixing it up till it’s exactly right.
- Pour the batter into a large bowl designed for mixing.
- You should now whip the egg whites that you set aside earlier until they reach the point where they form stiff peaks. Put them in the basin that contains the batter, and whisk the mixture very gently until the ingredients are barely combined.
- Once your raspberries have been cleaned, take one tablespoon of flour and coat them so that they are completely covered.
- Add them carefully to the bowl containing the batter, and stir continuously until they are spread evenly throughout the mixture.
- After you have ensured that each of the round cake tins is prepared, pour the mixture into the tins equally, and then place them on the middle shelf of the oven.
- Cook for approximately 35 to 40 minutes, or until a knife inserted into the center comes out clean.
- Take the cake layers out of the oven and allow them to cool down fully in the tins they were baked in. It is really necessary that it does cool completely in order to prevent the cake from becoming sticky and falling apart.
- Mix the double cream in a mixer for a minute or two, until it begins to thicken, and then set it aside.
- Mix in the powdered sugar for the icing as well as the vanilla essence. Mix until it becomes more solid.
- After incorporating the cream cheese, continue beating the mixture until it reaches the desired consistency.
Layering The Cake
- After the two cake layers have completely cooled, remove them from the cake tins and place them on a serving plate.
- Put the first cake onto a plate or dish that is flat to use as a serving surface.
- On top of this initial cake, spread approximately one cup of your cream filling using an offset spatula. Leave a margin of about half an inch all the way around.
- Place the second layer of cake carefully on top of the first layer of cake.
- The remaining cream filling should be used to decorate the top of the cake and the edges of the cake as well. Use a spatula to make it uniform all over before setting it aside.
- After that, top it with the toppings that you enjoy the most. The flavor of this cake with fresh raspberries, small meringues, and a dollop of whipped cream was amazing, and we couldn’t get enough of it.
This summer raspberry cake can be kept, covered and at room temperature for up to twenty-four hours. Alternately, you can keep it for up to two days in the refrigerator in a container that is airtight.
Recipe Substitutions & Alternations
- To make this gluten free: This cake is naturally gluten free, thanks to using almond flour and cornmeal as the base.
- To make this dairy free: You could try using a dairy free yogurt alternative instead of ricotta, although I haven’t tested this. Also, skip the whipped cream or use dairy whipped cream.
- To make this vegan: You could try using a dairy free yogurt alternative instead of ricotta, although I haven’t tested this. Also, skip the whipped cream or use dairy whipped cream. You could also try using an egg replacer or making flax “eggs”, but I haven’t tested this either.
- Instead of raspberries: Try it with blackberries, blueberries or strawberries.
- Instead of lemon: Try it with fresh orange zest and juice.
- Instead of whipped cream: Serve with vanilla bean ice cream or serve as-is.
How to Make Summer Raspberry Cake
First, get your cake pan ready by greasing it with butter or spraying it with a non-stick cooking spray, and then preheat the oven to 350 degrees.
Mix the two types of flour, the baking powder, and the salt together in a shallow basin for easy mixing.
In a separate bowl, cream the butter, oil, and sugar together with an electric mixer. You can use a whisk, but an electric hand mixer or stand mixer is what we recommend using instead.
After approximately two to three minutes of mixing, you should be able to blend the components, at which point you may add the beaten egg and the vanilla. Continue to stir the ingredients together, then gradually add the milk while continuing to stir the mixture.
While stirring constantly, gradually add the dry flour mixture to the bowl containing the liquid components. Continue to stir until everything is incorporated.
After the batter has been poured into the cake pan, it should be leveled off and spread out so that it is uniformly distributed.
Bake the dish after spreading the raspberries over the top of the batter until it is completely covered.
At approximately the 45-minute mark, you should begin testing the cake’s doneness with a toothpick. When it is done, it will have a golden brown color, and the toothpick test will produce uncontaminated results.
Wait until it has cooled down before serving and slicing it. It is important to wait until the cake has sufficiently cooled before attempting to transfer it to another dish or plate. This will ensure that the cake does not fall apart during the transfer process.
Can You Use Frozen Raspberries?
Absolutely! Fruits and vegetables that are going to be frozen, like raspberries, are selected when they are at their prime and then frozen within the same day. If you are going to use frozen raspberries, you need to make sure that you allow them thaw completely before adding them to the batter. If you forget to do this, the batter may end up being lumpy.
Why you may choose this Summer Raspberry Cake Recipe
During the warm summer months, a mouthwateringly wonderful treat to serve is a summer raspberry cake. The preparation of this delicious and visually appealing cake couldn’t be simpler. It is easy to drink and quite refreshing.
The summer raspberry cake is perfect for any event, or it can just serve as an everyday dessert. Additionally, you place any leftover cake in the refrigerator for an additional two to three days.
The best choice for you to make
It is entirely up to you whether you want to make a cake with layers or one without layers. Layer cakes are one of my favorites. I can’t get over how good cakes with two layers look, so I bake one myself.
The following is a list of the ingredients needed to make a layer cake. If you just want one layer of cake, you should only use half of each ingredient.
After you have added the filling, the examination will continue in the same manner.
Why Use Whole Wheat Pastry Flour and Can You Substitute?
When compared to all-purpose flour, whole wheat pastry flour has a lesser protein content; nevertheless, it has a higher concentration of other minerals and fiber. In addition to this, it is processed less than all-purpose flour and white flour.
This recipe calls for the use of whole wheat pastry flour because doing so will result in a crust, dough, or other component that is lighter and more flaky, which is why we are using it. I prefer this type of whole wheat flour over conventional whole wheat flour since it still produces the desired texture but is not dense and does not cause baked goods to be overly heavy.
For other recipes in which you want to reduce the amount of all-purpose flour called for, you can often use a ratio of half all-purpose flour and half whole wheat flour without affecting the flavor of your favorite baked items.