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Raspberry Sheet Cake

Raspberry Sheet Cake Recipe

This Raspberry Sheet Cake is so easy to make. It comes together with all the ingredients you may already have in your pantry. Serve it topped with some whipped cream and fresh berries or vanilla ice-cream.
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Course: Dessert
Cuisine: American
Keyword: Cake, Dessert Recipes, Sheet Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 2 hours
Total Time: 1 hour 10 minutes
Servings: 12 Servings
Author: Aayushi Patel

Equipment

  • Stand Mixer or Electric Hand Mixer
  • Oven

Ingredients

  • 3 Cups All Purpose Flour
  • 3 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 Tsp Salt
  • 1 Cup Unsalted Butter
  • 1+1/2 Cups White Granulated Sugar
  • 3 Eggs Room Temperature
  • 2 Tsp Vanilla
  • 1 Cup Milk
  • 1 Tbsp Orange Zest (Optional)
  • 3 Cups Fresh Raspberries
  • 2 Tbsp All Purpose Flour

Cream Cheese Frosting

  • 8 oz Cream Cheese Softened
  • 1+1/3 Cup Heavy Whipping Cream
  • 1/2 Cup Powdered Sugar
  • 1 Tsp Vanilla
  • 1/3 Cup Crushed Freeze Dried Raspberries optional

Instructions

  • Preheat the oven at 350F. Line a 9x13 Sheet Pan with a parchment paper.
  • Wash and rinse the raspberries. Add 2 Tbsp's all purpose flour. This step will help the berries to not settle in the bottom of the cake. and will be distributed evenly through the cake.
  • In a bowl sift in all the dry ingredients. Start with all purpose flour, baking powder, baking soda and salt. Keep it aside.
  • Now in your stand mixer bowl, or in a large bowl if you are using an electric hand mixer, add softened unsalted butter. Use the paddle attachment, and start whisking until creamy and smooth.
  • Now add in the sugar. Whisk again until everything is well incorporated and soft. Whisk on a medium speed.
  • Add in the vanilla and now start adding in 1 egg at a time. Keep whisking on low.
  • Now is the time to add milk and dry ingredients alternatively. We will whisk on low to make your we don't over beat the batter.
  • Add 1/2 Cup Milk and Half of the dry ingredients, whisk on low until well incorporated.
  • Now add the other 1/2 cup milk and rest of the dry ingredients. Whisk until everything is well combined.
  • Now scrape all the batter from the paddle attachment and sides of the bowl.
  • To this add orange zest and the prepared raspberries.
  • Incorporate them using a silicon spatula.
  • Don't worry, the batter for this cake is going to be thick
  • Now add the batter to the prepared sheet pan. Distribute it evenly throughout the pan.
  • Bake it for about 40-45 mins. If you think your crust is getting too brown cover it with aluminum foil. Continue baking until the skewer comes out clean.
  • Let the cake cool completely

For Cream Cheese Frosting

  • Add Cream Cheese and Heavy Whipping Cream in a stand mixer with Whisk attachment. Whisk until softens.
  • Add Powdered Sugar. Whisk on medium until you get soft peaks.
  • Once the cake completely cools down, add dollops of the prepared frosting
  • Use an off set spatula to layer it evenly
  • Sprinkle some crushed freeze dried raspberries on top, or decorate it with fresh raspberries.

Notes

  1. Use all the wet ingredients at room temperature.
  2. Add eggs one at a time. If you want to make this cake eggless, substitute the eggs with 3 Flax Eggs. 
  3. You can also use frozen berries for this recipe. 
  4. You can try this recipe using Mixed Berries, Blueberries, Strawberries or Black Berries. 
  5. If you don't want to use berries at all, you can leave them out and bake a simple vanilla sheet cake. 
  6. You can also add other fruits like frozen mangoes, pineapples, etc.