Orange and Raspberry Cake

Why You’ll Love This Recipe

I love this orange and raspberry cake because the flavors feel fresh without making the dessert overly sweet. The natural acidity of the raspberries balances the sweetness of the cake, while fresh orange juice and zest give every bite a noticeable citrus flavor.

I also appreciate how straightforward the batter is to prepare. I don’t need complicated techniques or decorations to get a beautiful result. The colorful raspberries make the sliced cake especially attractive, and I can use fresh or frozen berries depending on what I have available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Orange and Raspberry Cake

• All-purpose flour
• Baking powder
• Fine salt
• Unsalted butter, softened
• Granulated sugar
• Large eggs
• Fresh orange zest
• Fresh orange juice
• Vanilla extract
• Whole milk or Greek yogurt
• Fresh or frozen raspberries

For the Orange Glaze

• Powdered sugar
• Fresh orange juice
• Fresh orange zest

For Serving

• Fresh raspberries
• Orange slices or zest, optional
• Powdered sugar, optional

Directions

1. Prepare the Pan

I preheat my oven to 350°F (175°C). I lightly grease an 8-inch or 9-inch round cake pan and line the bottom with parchment paper. I find the parchment makes it much easier to remove the finished cake without damaging its soft crumb.

2. Combine the Dry Ingredients

In a medium bowl, I whisk together the flour, baking powder, and salt. I set this mixture aside while I prepare the wet ingredients.

3. Cream the Butter and Sugar

In a large mixing bowl, I beat the softened butter and granulated sugar until pale, light, and fluffy. I give this step a few minutes because incorporating air into the butter helps produce a lighter cake.

I add the eggs one at a time, mixing well after each addition. Then I mix in the orange zest and vanilla extract.

4. Finish the Batter

I gradually add the dry ingredients, alternating with the orange juice and milk or Greek yogurt. I mix only until the ingredients are combined because overmixing can make the finished cake dense.

5. Add the Raspberries

I gently fold most of the raspberries into the batter, saving a handful for the top. If I’m using frozen raspberries, I add them straight from the freezer rather than thawing them first.

I transfer the batter to my prepared pan and smooth the surface. Then I scatter the reserved raspberries over the top.

6. Bake

I bake the cake for about 40–50 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.

I let the cake cool in the pan for approximately 15 minutes before carefully transferring it to a wire rack to cool completely.

7. Add the Orange Glaze

Once the cake is completely cool, I whisk powdered sugar with enough fresh orange juice to create a thick but pourable glaze. I drizzle it over the cake and finish with a little fresh orange zest.

I let the glaze set briefly before slicing and serving.

Servings and Timing

I usually cut this orange and raspberry cake into 8 to 10 slices.

• Prep time: 20 minutes
• Baking time: 40–50 minutes
• Cooling time: about 1 hour
• Total time: approximately 2 hours
• Servings: 8–10

I start checking the cake toward the lower end of the baking range because different pans and ovens can affect the exact cooking time.

Variations

For an almond-orange version, I replace a small portion of the flour with finely ground almonds and add a little almond extract. I especially like this variation because almond works beautifully with both raspberries and orange.

When I want a richer cake, I use Greek yogurt or sour cream instead of milk. I find this gives the crumb additional moisture and a subtle tang.

I can also replace the raspberries with blueberries, blackberries, or a mixture of berries. When oranges aren’t available, I make a lemon and raspberry version by replacing the orange juice and zest with fresh lemon.

For a more indulgent dessert, I split the cooled cake into layers and fill it with raspberry preserves and orange-flavored mascarpone or cream cheese frosting.

Storage/Reheating

I keep the cake covered at room temperature for up to 2 days if it doesn’t contain a perishable frosting. For longer storage, I refrigerate it in an airtight container for up to 4 days.

I like bringing refrigerated slices to room temperature before serving because the crumb becomes softer and the orange flavor is more noticeable.

If I want a warm slice, I heat an individual unglazed piece very briefly in the microwave. I avoid overheating it because this can dry out the cake.

I can also freeze the cake for up to 2 months. I prefer freezing individual unglazed slices wrapped tightly and stored in a freezer-safe container. I thaw them at room temperature or overnight in the refrigerator before adding glaze.

FAQs

Can I use frozen raspberries in orange and raspberry cake?

Yes. I regularly use frozen raspberries when fresh ones aren’t available. I don’t thaw them before adding them to the batter because thawed raspberries release a lot of liquid and can turn the batter pink and overly wet.

How do I stop the raspberries from sinking?

I make sure my batter isn’t too thin and fold the raspberries in gently just before baking. I can also lightly coat the berries with a spoonful of the measured flour before folding them into the batter.

Can I make this cake ahead of time?

Yes. I can bake the cake a day before serving and keep it well covered. I usually wait until the cake is completely cool before glazing it. If I’m making it further in advance, I freeze the unglazed cake and decorate it after thawing.

Why is my orange and raspberry cake dense?

I find that overmixing the batter, using ingredients at very different temperatures, or adding too much liquid can produce a dense cake. I mix the batter only until everything is incorporated and measure my ingredients carefully.

Can I make orange and raspberry cake without the glaze?

Absolutely. I often leave the glaze off when I want a simpler cake for breakfast or an afternoon snack. I dust the cooled cake with powdered sugar instead, or serve each slice with fresh raspberries and a little whipped cream.

Conclusion

Orange and raspberry cake is a recipe I love for its balance of sweet, tart, and citrusy flavors. Fresh orange gives the soft cake a fragrant brightness, while raspberries provide juicy pockets of flavor that keep every slice interesting.

Orange and Raspberry Cake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A soft and tender orange and raspberry cake bursting with fresh citrus fragrance and tart, juicy berries. Finish it with a simple orange glaze for a bright and elegant dessert.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40–50 minutes
• Total Time: Approximately 2 hours
• Yield: 8–10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• All-purpose flour
• Baking powder
• Fine salt
• Unsalted butter, softened
• Granulated sugar
• Large eggs
• Fresh orange zest
• Fresh orange juice
• Vanilla extract
• Whole milk or Greek yogurt
• Fresh or frozen raspberries
• Powdered sugar, for the glaze
• Fresh orange juice, for the glaze
• Fresh orange zest, for the glaze
• Fresh raspberries, for serving
• Orange slices or zest, optional for serving
• Powdered sugar, optional for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch or 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar for a few minutes until pale, light, and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Mix in the orange zest and vanilla extract.
5. Gradually add the dry ingredients, alternating with the orange juice and milk or Greek yogurt. Mix only until combined to avoid developing a dense crumb.
6. Gently fold most of the raspberries into the batter, reserving a handful for the top. If using frozen raspberries, add them directly from the freezer without thawing.
7. Transfer the batter to the prepared pan and smooth the surface. Scatter the reserved raspberries over the top.
8. Bake for 40 to 50 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
9. Cool the cake in the pan for about 15 minutes, then carefully transfer it to a wire rack and allow it to cool completely.
10. Whisk powdered sugar with enough fresh orange juice to make a thick but pourable glaze. Drizzle the glaze over the completely cooled cake and finish with fresh orange zest. Allow the glaze to set briefly before slicing.

Notes

• Do not thaw frozen raspberries before adding them to the batter, as they can release excess liquid.
• To help prevent raspberries from sinking, lightly coat them with a spoonful of the measured flour before folding them into the batter.
• Greek yogurt or sour cream can replace the milk for a richer, more moist cake.
• Blueberries, blackberries, or mixed berries can be substituted for the raspberries.
• For a lemon and raspberry variation, replace the fresh orange juice and zest with lemon juice and zest.
• For an almond variation, replace a small portion of the flour with finely ground almonds and add a little almond extract.
• The glaze can be omitted and the cooled cake dusted with powdered sugar instead.
• Store covered at room temperature for up to 2 days or refrigerated in an airtight container for up to 4 days.
• Freeze tightly wrapped, unglazed slices for up to 2 months and thaw before glazing and serving.

Nutrition

• Serving Size: 1 slice
• Calories: 390 kcal
• Sugar: 31 g
• Sodium: 190 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 55 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 90 mg