For best results, use frozen raspberries directly from the freezer—do not thaw them beforehand. If you don't have buttermilk, you can make a substitute by adding 1 teaspoon of white vinegar or lemon juice to 1/3 cup of milk. Let it sit for 5 minutes before using. Store leftover cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Try adding a sprinkle of cinnamon to the crumb topping for extra warmth and flavor.
Frozen Raspberry Cake
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING9 People
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VIEWS24
Indulge in this delightful raspberry cake, bursting with the sweet-tart flavor of raspberries. Perfectly adaptable for both fresh and frozen berries, this cake is an ideal make-ahead dessert that freezes beautifully, ensuring a slice of summer is always within reach.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol43 mg
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Fiber2 g
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Protein3 g
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Saturated Fat5 g
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Sodium149 mg
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Sugar30 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375°F (190°C). Grease an 8-inch square baking pan. (5 minutes)
02
StepPrepare the crumb topping: In a small bowl, combine the brown sugar, 2 tablespoons of flour, and cold, cubed butter. Use a pastry blender or your fingers to cut the butter into the mixture until it forms coarse crumbs. Set aside. (10 minutes)
03
StepIn a large bowl, whisk together the 1 cup of flour, granulated sugar, baking powder, baking soda, and salt. (5 minutes)
04
StepIn a separate bowl, whisk together the buttermilk, melted and cooled butter, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix. (5 minutes)
05
StepPour the batter into the prepared pan and spread evenly. Sprinkle the frozen raspberries evenly over the batter, then sprinkle the crumb topping over the raspberries. (5 minutes)
06
StepBake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before cutting and serving. (40 minutes)
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Ezequiel Runolfsson
Jun 9, 2025I love how easy this cake is to make. It's my go-to dessert for potlucks and parties.
Herminio Wilderman
Jun 9, 2025The crumb topping adds such a nice texture to the cake. My family devoured it!
Dortha Bergstrom
Apr 2, 2025I substituted fresh raspberries and it worked great! Just be sure to gently toss them in a little flour before adding them to the batter to prevent them from sinking.
Woodrow Carroll
Mar 24, 2025This recipe is amazing! The cake is so moist and the raspberry flavor is perfect.