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Raspberry Sheet Cake is a delightful treat that combines the sweet tenderness of cake with the tart burst of fresh raspberries, all topped off with a luscious layer of creamy frosting.
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Texas Sheet cake With Raspberry
Raspberry Soaked Sheet Cake is the perfect easy, breezy, universally loved treat in summer – it is packed with fresh fruit flavor, keeping it moist, light, and totally delicious.
This cake is easy – your kids can get in on the baking for this one – and pairs with just about anything for dessert.
This raspberry sheet cake is a hit at home and at potlucks! Its a real hit and my kids will always finish their dinner for raspberry cake!
How to Make Raspberry Sheet Cake
First assemble the following ingredients:
- All-purpose flour (2 cups) – Provides the essential structure and soft texture to the cake, acting as the foundation for all other ingredients.
- Granulated sugar (3 ½ cups) – Sweetens the cake and contributes to the golden-brown crust, while also helping to tenderize the crumb.
- Unsalted butter (1 ½ cup) – Adds richness and moisture to the cake, while allowing for precise control over the salt content.
- Milk (1 cup) – Moistens the batter, activates the gluten, and helps to create a tender crumb in the final cake.
- Baking powder (3 ½ tsp) – A leavening agent that causes the batter to rise, resulting in a fluffy and airy cake texture.
- Vanilla extract (2 tsp) – Infuses the cake with a warm, aromatic flavor that complements the sweetness of the raspberries.
- Salt (½ tsp) – Enhances the flavors of the other ingredients and balances the sweetness of the cake.
- Eggs (3) – Bind the batter together, providing structure and richness, and contribute to the cake’s rise.
- Fresh raspberries (2 cups) – Add a juicy, tart contrast to the sweet cake, creating bursts of flavor in every bite.
- Water (¼ cup) – Used in the raspberry filling to help dissolve the sugar and cornstarch, creating a smooth, thick sauce.
- Powdered sugar (4 cups) – Serves as the base for the frosting, offering a smooth and spreadable consistency with a delicate sweetness.
- Milk or heavy cream (2-4 tbsp) – I use milk or cream to adjust the frosting’s consistency as needed.
Use this Method
Make Raspberry Sauce. In a medium saucepan, combine raspberries, sugar, and water. Cook over medium heat, stirring constantly until the mixture is homogenous. Once thickened, remove from heat and let it cool completely.
Prep. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch sheet pan or line it with parchment paper.
Make Batter. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Combine the flour, baking powder, and salt in another bowl. Gradually add the dry ingredients to the creamed mixture, alternating with milk. Start and end with the dry ingredients. Mix until just combined.
Bake. Pour the batter into the prepared 9×13 cake pan, spreading it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Soak. While the cake is still hot use a knife to place slits all over the cake. Pour the raspberry filling all over and let it soak into the cake. Allow the cake to cool completely in the pan on a wire rack.
Make Frosting. In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, 1 cup at a time, beating on low until combined. Add vanilla extract and mix well. Adjust the consistency of the frosting with milk or heavy cream, adding one tablespoon at a time until you reach the desired consistency.
Assemble. Once the cake has cooled, spread the frosting evenly over the cake. I like to place it into a piping bag using a star tip and pipe it over the cake. Garnish with fresh raspberries.
Tips and Tricks for Perfect Raspberry Sheet Cake
Use Fresh Raspberries: For the best flavor and color, use fresh raspberries for the filling. Frozen raspberries can also be used, but make sure to thaw and drain them well to avoid excess moisture.
Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature before starting. This helps to create a smoother batter and a more evenly baked cake.
Don’t Overbake: Keep a close eye on the baking time. Overbaking can dry out the cake, so remove it from the oven as soon as a toothpick comes out clean from the center.
Sift Dry Ingredients: Sifting flour, baking powder, and salt together helps to aerate the mixture, resulting in a lighter cake texture.
Cool Completely Before Frosting: Ensure the cake is completely cool before applying the frosting to prevent it from melting and sliding off.
Adjust the Frosting Consistency: Depending on the weather and your preference, you might need to adjust the frosting’s consistency with more or less milk or heavy cream.
Customize Your Frosting: Feel free to flavor your frosting with a bit of raspberry extract or purée for an extra raspberry kick.
Decorate with Fresh Raspberries: Top your cake with fresh raspberries just before serving for an added fresh burst of flavor and a beautiful presentation.
Store Properly: If not serving immediately, store the cake in an airtight container in the fridge to keep it moist and fresh. Let it come to room temperature before serving for the best flavor.
Use Parchment Paper: Lining your sheet pan with parchment paper can make it easier to remove the cake and cut clean slices.
Even Spreading: Use an offset spatula to spread both the batter and the frosting evenly across the sheet pan for a uniform cake thickness and a smooth frosting layer.
FAQs
Yes, you can use frozen raspberries. Make sure to thaw and drain them well to remove excess moisture that could affect the consistency of your cake or filling.
To avoid a dry cake, ensure you measure your ingredients accurately, avoid overbaking, and make sure not to overmix the batter once the flour is added.
Absolutely, the raspberry filling can be made ahead and stored in the refrigerator for up to 3 days. Just bring it to room temperature before using to ensure it spreads easily.
Store the leftover cake in an airtight container in the refrigerator for up to 5 days. For best texture, let it come to room temperature before serving.
Yes, you can freeze the cake. Wrap it well in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Improper rising could be due to expired baking powder, undermixing or overmixing the batter, or opening the oven door too early during baking.
Certainly, you can substitute raspberries with other berries like strawberries or blueberries. Just keep in mind that the flavor and moisture content may vary.
The cake is done when it’s golden brown on top, and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
For a smooth frosting layer, use an offset spatula and gently spread the frosting in even strokes. If the frosting is too thick, thin it with a little milk or cream.
What to Serve With Raspberry Cake
A Scoop of Vanilla Ice Cream: The creaminess of the ice cream complements the moistness of the cake and the tartness of the raspberries.
Freshly Whipped Cream: A dollop of whipped cream on top adds a light and airy contrast to the dense cake.
A Drizzle of Raspberry Coulis: Enhance the raspberry flavor with a sweet and tangy raspberry sauce.
A Cup of Coffee: The bitterness of coffee balances the sweetness of the cake, making for a perfect pairing.
A Glass of Sparkling Wine: The effervescence and slight acidity of a sparkling wine can cut through the richness of the cake.
A Pot of Herbal Tea: A fragrant herbal tea, like mint or chamomile, can provide a refreshing contrast to the sweetness of the cake.
Fresh Berries: A mix of fresh berries, such as strawberries, blueberries, and more raspberries, can add a fresh and slightly tart element to each bite.
Chocolate Shavings or Sauce: For a decadent twist, drizzle chocolate sauce or sprinkle chocolate shavings over the cake.
Lemon Zest: A little lemon zest sprinkled on top can add a bright, citrusy note that complements the raspberries.
Nutty Accents: Chopped almonds or hazelnuts can add a delightful crunch and nutty flavor to the soft texture of the cake.
Try these other desserts:
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Raspberry Sheet Cake
Equipment
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup milk
- 3 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 3 large eggs
For the Raspberry Filling
- 2 cups fresh raspberries
- ½ cup granulated sugar
- ¼ cup water
For the Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 tsp vanilla extract
- 2-4 tbsp milk or heavy cream as needed for consistency
- Fresh raspberries for garnish
Instructions
- In a medium saucepan, combine raspberries, sugar, and water.
- Cook over medium heat, stirring constantly until the mixture is homogenous.
- Once thickened, remove from heat and let it cool completely.
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch sheet pan or line it with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk. Start and end with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared 9×13 cake pan, spreading it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is still hot use a knife to place slits all over the cake. Pour the raspberry filling all over and let it soak into the cake.
- Allow the cake to cool completely in the pan on a wire rack.
- In a large bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, 1 cup at a time, beating on low until combined.
- Add vanilla extract and mix well.
- Adjust the consistency of the frosting with milk or heavy cream, adding one tablespoon at a time until you reach the desired consistency.
- Once the cake has cooled, spread the frosting evenly over the cake. I like to place it into a piping bag using a star tip and pipe it over the cake.
- Garnish with fresh raspberries.
Delicious
Courtney, your a life savor! Love your recipes, all of them! Keep them coming!
So glad you enjoy them!
Delicious!
Yum!