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A slice of moist buttermilk cake topped with a thick, glossy red raspberry sauce and fresh whole raspberries.

Raspberry Sauce Cake

This soft and tender raspberry sauce cake is bursting with bright lemon flavor and topped with a glossy homemade raspberry sauce. Perfect for gatherings or an elegant homemade dessert, it balances sweetness with a refreshing berry finish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups fresh or frozen raspberries
  • 1/3 cup granulated sugar for raspberry sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Equipment

  • 9-inch Round Cake Pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and 1 cup sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined without overworking the batter.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
  7. While the cake cools, prepare the raspberry sauce. In a saucepan over medium heat, combine raspberries, 1/3 cup sugar, and lemon juice. Cook for 5-7 minutes until berries break down and release their juices.
  8. Stir in the cornstarch slurry and continue cooking for 2-3 minutes until the sauce thickens to a glossy consistency. Remove from heat and let it cool slightly.
  9. Spoon the raspberry sauce generously over the cooled cake, allowing it to gently drip down the sides. Garnish with extra fresh raspberries before serving if desired.

Notes

Make sure the cake is completely cooled before adding the raspberry sauce to prevent it from soaking in too quickly. This cake pairs beautifully with whipped cream or vanilla ice cream.