Raspberry butter cake

Raspberry butter cake




  • 125g unsalted butter
  • ¾ cup caster sugar
  • 2 eggs
  • 1½ cups self-raising flour (gluten-free see notes below)
  • ½ cup milk
  • 1 cup fresh or frozen raspberries


Preheat oven to 180°C.

Grease and line a 23cm round cake tin with baking paper.

Cream butter and sugar until light and fluffy (electric mixer or food processor), add eggs one at a time and beat until well combined.

Add half flour and milk, mix, then add remaining flour and milk, mix well.

Gently fold ¼ cup of the raspberries through the mixture.

Spoon ¾ of the mixture into the tin, sprinkle with remaining raspberries, then pour rest of cake mixture over the top.

Use a spatula to smooth the top. Bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean.

Allow cake to cool for 5 minutes in the tin and then turn out onto a wire rack to cool.

Sprinkle with icing sugar before serving.

Serving Suggestions


  • If using frozen raspberries, don’t defrost.
  • Raspberries are my absolute favourite, so this cake is a regular feature for our family morning teas.
  • Oh, and for lunch boxes, if you must share.
  • Make this cake gluten-free by using gluten-free plain flour  and 3 teaspoons gluten-free baking powder.
  • A smidgeon (about 1/8 teaspoon) of xanthan gum (from health food shops and some supermarkets) gives the ‘gluten-like’ consistency.
  • Recipe created by Melissa Hughes for Kidspot.

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