A staple in my house since I was little. Daddy would pick fresh raspberries from our bushes then make this delicious treat for dessert. A guaranteed success with your family.


Recipe Summary

20 mins
30 mins
1 hr 10 mins
20 mins
1 cake


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease the entire bottom and sides of a 9-inch cake pan with shortening on a paper towel. Shake 1 tablespoon flour onto the pan until shortening is covered; turn pan over and lightly tap the bottom to remove excess flour.

  • Sift 2 cups flour, baking powder, and salt together in a medium bowl.

  • Cream sugar and butter together in a separate large bowl. Add eggs, 1 at a time, mixing thoroughly after each addition. Add vanilla extract and mix for 2 minutes. Add 1/2 of the flour mixture and mix thoroughly. Mix in milk. Mix in remaining flour mixture. Add 1/2 to 3/4 of the raspberries and mix until fully blended; mixture should be light pinkish red to purple in color. Pour into the prepared cake pan.

  • Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool completely, about 30 minutes. Frost as desired and decorate with remaining raspberries.

Cook's Notes:

You may substitute blackberries, strawberries, pitless cherries, blueberries, etc. for the raspberries in this recipe.

You can use whipped cream frosting rather than cream cheese, if preferred. Use store-bought or homemade.

Nutrition Facts

646 calories; protein 6.6g; carbohydrates 93g; fat 28.2g; cholesterol 101.9mg; sodium 439.8mg. Full Nutrition