Name: Raspberry Buckle Cake
Prep time: 15 min
Cook time: PT-496521H24M23S
Cuisine: American
Ingredients: 4 1/2 tablespoons granulated sugar; 1 tablespoon brown sugar; 1/2 cup (60g) all-purpose flour; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon sea salt; 4 tablespoons (57g) cold butter, cut into slices; 2 cups (142g) raspberries; 2 cups (240g) all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon sea salt; 1/2 cup granulated sugar; 1/4 cup brown sugar; 4 tablespoons (57g) butter, softened; 1 large egg, at room temperature; 2 teaspoons vanilla extract; 1 teaspoon orange zest; 1/2 cup (113g) whole milk, room temperature

Jump to Recipe · Leave a Review

Raspberry Buckle Cake is a delightful dessert that perfectly marries the tartness of fresh raspberries with a tender, buttery cake base. This dessert isn’t just about the flavors; it presents a beautiful balance of textures. As you slice into the cake, the soft crumbly layer meets the juicy burst of raspberries, making each bite a sumptuous experience. Plus, that golden streusel topping adds a delightful crunch that contrasts beautifully with the moist cake below.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Raspberry Buckle Cake
Storing & Reheating
Chef’s Helpful Tips
Raspberry Buckle Cake

I remember the first time I tasted Raspberry Buckle Cake at a friend’s summer gathering. The aroma wafting from the oven was irresistible, and the moment I took a bite, I knew I had to recreate it in my kitchen. This recipe quickly became a staple for gatherings, brunches, and lazy afternoons spent indulging in a slice with coffee. The beauty of this dessert lies in its simplicity; it’s easy to prepare yet impressively delicious. If you’re in search of a scrumptious and visually appealing dessert to share with friends and family, you’ll love this Raspberry Buckle Cake!

Why You’ll Love This Recipe

Simple & Quick: Whip this cake together in just 15 minutes, leaving you plenty of time to enjoy.
Irresistible Flavor: The sweet and slightly tart raspberries blend deliciously with hints of cinnamon and orange.
Eye-Catching Appeal: With its vibrant berry toppings and crumbly streusel, this cake is as pleasing to the eye as it is to the palate.
Flexible Serving: Perfect for breakfast, coffee breaks, or dessert after dinner—it’s versatile enough for any occasion.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with simple substitutions.

Ingredients You’ll Need

Granulated Sugar (4 1/2 tablespoons + 1/2 cup): Provides sweetness; you can substitute with coconut sugar for a lower-glycemic option.
Brown Sugar (1 tablespoon + 1/4 cup): Adds moisture and depth; packed brown sugar is recommended for extra richness.
All-Purpose Flour (2 cups + 1/2 cup): This is the base of the cake; gluten-free 1:1 flour blends can also work well.
Ground Cinnamon (1 teaspoon): Adds warmth; adjust to your taste, or even try nutmeg for a twist.
Ground Ginger (1/4 teaspoon): Introduces a subtle spiciness; fresh ginger can be used for a bolder flavor.
Sea Salt (1/8 teaspoon + 1/2 teaspoon): Elevates the sweetness and balances flavors; kosher salt can be a good alternative.
Cold Butter (4 tablespoons, cut into slices) & Softened Butter (4 tablespoons): These provide richness; for vegan options, use coconut oil or dairy-free butter.
Raspberries (2 cups): Fresh is best for flavor; frozen raspberries can work but may make the batter soggy.
Baking Powder (2 teaspoons): This helps the cake rise, ensuring a light texture.
Egg (1 large, at room temperature): Binds ingredients for a tender crumb; replacing it with flaxseed meal can work for egg-free diets.
Vanilla Extract (2 teaspoons): Adds a warm sweetness; pure vanilla extract is preferable.
Orange Zest (1 teaspoon): This brings brightness to the cake; lemon zest can be a delightful substitute.
Whole Milk (1/2 cup, room temperature): Adds moisture; for dairy-free, almond milk or oat milk can be used.

How to Make Raspberry Buckle Cake

Preheat the Oven: Set your oven to 375ºF (190ºC). Line a 9-inch round cake pan or a square 9×9 pan with parchment paper to prevent sticking.
Make the Streusel Topping: In a small bowl, whisk together 4 1/2 tablespoons granulated sugar, 1 tablespoon brown sugar, 1/2 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon sea salt. Mix well, then add 4 tablespoons cold butter. Use two knives or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Set aside.
Prepare the Cake Batter: In a medium bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon sea salt. In a separate bowl, cream together 4 tablespoons softened butter using an electric mixer until light and fluffy. Then add 1/2 cup granulated sugar and 1/4 cup brown sugar, beating until well combined. Beat in 1 large egg, mixing in thoroughly before scraping the bowl.
Mix in the Flavors: Add 2 teaspoons vanilla extract and 1 teaspoon orange zest to the butter mixture, mixing just until incorporated.
Combine Ingredients: Stir in half of the milk, mixing gently. Then, add half of the flour mixture, stirring slowly until just combined. Repeat the process with the remaining milk and flour mixture, being careful not to overmix.
Assemble the Cake: Pour half of the cake batter into the prepared pan, spreading it evenly. Sprinkle half of the 2 cups raspberries over the batter. Pour the remaining batter over the berries, then add the last of the raspberries on top.
Add the Streusel: Generously sprinkle the streusel mixture over the entire cake, ensuring an even layer.
Bake: Place the cake in the preheated oven and bake for 35-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Cool: Once done, remove the cake from the oven and transfer it to a wire rack. Allow it to cool for 10 minutes before cutting into squares and serving.

Storing & Reheating

Store any leftover Raspberry Buckle Cake at room temperature in an airtight container for up to 3 days. If you prefer to refrigerate it, ensure it’s well-sealed and consume it within a week. For longer storage, freeze individual slices wrapped in plastic wrap, then in foil, for up to 3 months. When you’re ready to enjoy, simply thaw the slices in the fridge overnight and warm them in the oven at 350ºF for 10-15 minutes. Keep in mind that reheating can alter the cake’s texture slightly, but a quick warm-up will refresh those delightful flavors.

Chef’s Helpful Tips

Avoid overmixing the batter after adding the flour to keep the cake tender.
Check the freshness of your baking powder for optimal rise; if in doubt, you can perform a quick test.
Allow eggs and milk to reach room temperature for a smoother batter that blends well.
Consider using a blend of different berries for varied flavors in your buckle cake.
If you like a little extra texture, add chopped nuts to the streusel.

The Raspberry Buckle Cake brings together delightful flavors and textures in a unique dessert that never fails to impress. Whether it’s a sunny brunch gathering or a cozy family weekend, this cake is sure to brighten your day.

Recipe FAQs

Can I use frozen raspberries for this cake?

Yes, you can use frozen raspberries, but they may release more moisture, so expect a slightly softer texture. Be sure to toss them in a little flour before adding to the batter to help absorb some of that moisture.

How can I make this raspberry buckle cake gluten-free?

To make your Raspberry Buckle Cake gluten-free, substitute all-purpose flour with a gluten-free 1:1 baking blend. This will yield a similar texture without compromising flavor.

Can I prepare the batter in advance?

You can prepare the batter a few hours ahead and keep it covered in the refrigerator until you’re ready to bake. Just give it a gentle stir before pouring into the pan.

What’s the best way to serve Raspberry Buckle Cake?

This cake is delicious warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert!

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Raspberry Buckle Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 15 minutes
Cook Time: 35-45 minutes
Total Time: 0 hours
Yield: 9 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

Print Recipe

Description

This Raspberry Buckle Cake is a delightful treat featuring fresh raspberries and a buttery streusel topping, perfect for any occasion and easy to make for dessert.

Ingredients

Scale

4 1/2 tablespoons granulated sugar
1 tablespoon brown sugar
1/2 cup (60g) all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon sea salt
4 tablespoons (57g) cold butter, cut into slices
2 cups (142g) raspberries
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup granulated sugar
1/4 cup brown sugar
4 tablespoons (57g) butter, softened
1 large egg, at room temperature
2 teaspoons vanilla extract
1 teaspoon orange zest
1/2 cup (113g) whole milk, room temperature

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375ºF and line a 9-inch cake pan or a 9×9 square pan with parchment paper.
Prepare the streusel topping by combining granulated sugar, brown sugar, flour, cinnamon, ginger, and salt in a bowl. Mix in the butter until a coarse crumb texture forms.
In a separate bowl, combine the flour, baking powder, and salt for the cake batter using a whisk.
Cream the softened butter in another mixing bowl with an electric mixer, then incorporate granulated sugar until smooth. Beat in the egg, one at a time, scraping the bowl as necessary.
Mix in the vanilla extract and orange zest.
Gradually mix in half of the milk, then half of the flour mixture, stirring gently until combined. Repeat until all ingredients are incorporated.
Pour half of the prepared batter into the pan and sprinkle with half of the raspberries. Layer with the remaining batter and top with the rest of the raspberries.
Finish with an even layer of the streusel topping.
Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool on a rack for 10 minutes before slicing and serving.

Notes

For even distribution of raspberries, gently fold them into the batter instead of layering them.
Ensure all ingredients, especially the butter, are at room temperature to achieve a smooth batter.
Leftovers can be stored in an airtight container at room temperature for up to 3 days.