Black Raspberry Cake

Learn to make a delicious and easy cake with black raspberries. This black raspberry cake recipe is bursting with sweet flavor of black raspberries during summertime! You will find it a perfect addition to breakfast, dessert, or anytime of day.

Summertime is always a favorite season for me, and harvesting black raspberries for this cake is a tradition each summer. This black raspberry cake is simple to make, with delicious results with black raspberries being the main flavor of this cake! Beautiful and addicting, you will find this black raspberry cake is perfect for any occasion.

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Are Blackberries the same as Black Raspberries for this recipe?

I often hear people interchange these two fruits’ names, but they are very different. For the purpose of this black raspberry cake recipe, knowing the difference between the fruits will be important!

Black raspberries are a much smaller, delicate fruit and primarily grow wild. If I am picking very ripe berries in the summer, I almost have ready made jam in the bottom of my bucket…black raspberries squish VERY easily! This is most likely the reason I don’t see them in sold in stores by us.

Blackberries are a much larger fruit, and they can grow wild as well, but blackberry plants are easily cultivated and sold in stores for people to purchase.

If you are not familiar with black raspberries, here is a comparison between black raspberries and blackberries.

To substitute blackberries for this black raspberry cake, decrease the amount of berries to 2 cups.

Black Raspberries vs. Red Raspberries in baking

Are black raspberries and red raspberries different? Yes and No!

Both raspberries are very similar to one another. In baking, I find that black raspberries tend to be a little less juicy because they are slightly smaller than the cultivated red raspberry. That does not mean, however, that black raspberries are less sweet OR less delicious! They are just a smaller berry.

To substitute red raspberries instead for this black raspberry cake if you do not have black raspberries, decrease the amount of berries needed 2 1/2 – 3 cups.

Nutritionally, black raspberries also provide a few more antioxidants than the red raspberry. I love baking with fruits I know are good for my body!

Where can I find black raspberries?

We live between a Zone 4-5, and they can grow wild or tame in Zones 4-8. I look for plants to ripen mid-late July. If you are foraging for black raspberries, I find the best patches seem to be on the edge of the woods where they enjoy both sun and shade. I prepare for foraging by wearing a long sleeve shirt, pants, shoes, hat and bug spray. (Remember, black raspberries have thorns on their canes!) Granted, I will go all in to find all the black raspberries I can to make this black raspberry cake and black raspberry jam! If you are not going too deep into the woods, you could get by with a short sleeve shirt.

If you don’t have black raspberries in your area that grow wild, there is a cultivated black raspberry plant called the Jewel black raspberry you can grow.

Ingredients

• Butter, softened
• Granulated Sugar
• Eggs
• Milk
• Vanilla
• Salt
• Baking Powder
• All purpose Flour
• Black Raspberries, fresh or frozen
• Powdered Sugar

Useful tools you will need

• A Stand Mixer (not necessary, but it makes the job easier)
• Measuring Cups & Spoons
• 9×13 baking dish

How To Make Black Raspberry Cake

Preheat the oven to 375 degrees, and grease a 9×13 baking dish.

Combine the flour, baking powder and salt together in a bowl together, set aside.

In your stand mixer, beat butter and sugar together.

Combine eggs and vanilla with the butter and sugar.

Mix in the dry ingredients and milk, until it is well combined.

Pour the cake batter into the greased 9×13 baking dish and spread batter evenly in the baking dish.

To the baking dish, add the black raspberries on top of the cake batter. Spread as evenly as possible over the top of the cake batter. The berries will completely cover the top of the cake batter.

Bake in the oven for 35 minutes.

To test if the black raspberry cake is done, insert a toothpick into the center. If the toothpick comes out with batter on it, leave the cake in for another few minutes and test again.

When toothpick comes out clean from the black raspberry cake, take it out of the oven, let cool for 5-10 minutes in the baking dish.

While it is cooling, prepare the frosting by mixing together the remaining 1 stick of butter and the powdered sugar. The frosting when done will be very thick.

Spread the frosting on the black raspberry cake by first putting spoonfuls of frosting around the baking dish on the cake itself. As the frosting sits on the warm cake, it will soften and can be spread with a knife to bring out the beautiful color of the black raspberries.

Serve while still warm and enjoy!

Notes

1. Avoid substituting one-for-one other berries like blackberries or red raspberries.
2. To substitute blackberries: Use 2 cups.
3. To substitute red raspberries: Use 2 1/2 – 3 cups
4. Avoid putting the frosting on right away once the cake is done. It will end up all melted, and appear more like icing. The cake should be warm enough to soften the frosting, but not completely melt it.

If you try this recipe and love it, I would love it if you gave it 5 stars! Thank you!

Black Raspberry Cake

thirdblessedfarmhouse

This black raspberry cake recipe is bursting with sweet flavor of black raspberries during summertime! You will find it a perfect addition to breakfast, dessert, or anytime of day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Additional Time 5 minutes mins

Total Time 50 minutes mins

Course Dessert

Servings 12

Calories 313 kcal

Ingredients

  

• 2 cups flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup butter
• 2 tablespoons sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk
• 4 cups black raspberries
• Frosting:
• 1/2 cup butter
• 2 cups powdered sugar

Instructions

 

• 1. Preheat the oven to 375 degrees, and grease a 9×13 baking dish.
• 2. Combine the flour, baking powder and salt together in a bowl together; set aside.
• 3. In your stand mixer, beat the 1/3 cup butter and 2 tablespoons sugar together.
• 4. Combine eggs and vanilla with the butter and sugar.
• 5. Mix in the dry ingredients and milk until it is well combined.
• 6. Pour the cake batter into the greased 9×13 baking dish and spread batter evenly in the baking dish.
• 7. To the baking dish, add the 4 cups of black raspberries on top of the cake batter. Spread as evenly as possible over the top of the cake batter. The berries will completely cover the top of the batter.
• 8. Bake for 35 minutes.
• 9. To test if the black raspberry cake is done when the timer goes off, insert a toothpick into the center of the cake. If the toothpick comes out with batter on it, leave the cake in for another few minutes and test again. When toothpick comes out clean from the black raspberry cake, take it out of the oven, let cool for 5-10 minutes in the baking dish before frosting.
• 10. Frosting: While it is cooling, prepare the frosting by mixing together the remaining 1 stick of butter and 2 cups powdered sugar. The frosting when done will be very thick.
• 11. Spread the frosting on the black raspberry cake by first putting spoonfuls of frosting around the baking dish on the cake itself. As the frosting sits on the warm cake, it will soften and can be spread with a knife to bring out the beautiful color of the black raspberries.
• 12. Serve while still warm and enjoy!

Notes

1. To substitute blackberries: Use 2 cups.
2. To substitute red raspberries: Use 2 1/2 – 3 cups
3. Avoid putting the frosting on right away once the cake is done. It will end up all melted, and appear more like icing. The cake should be warm enough to soften the frosting, but not completely melt it.

Keyword black raspberries, cake, dessert

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